Sichuan Dumplings in Chili Oil

These Sichuan-style dumplings in chili oil are inspired by wontons in chili oil in Fuchsia Dunlop’s Land of Plenty: A Treasury of Authentic Sichuan Cooking, Traditionally, delicate pork-filled wontons are served not in broth, but slicked with a vivid red chili oil and soy sauce infused with garlic.

I make these often so like to use some short-cuts - frozen mini dumplings that I buy at the Asian market and Lao Gan Ma Spicy Chili Crisp which I always have in the pantry. Try a bowl as a snack, starter, or as a simple meal with stir-fried greens.

Sichuan Dumplings in Chili Oil

Serves 1

Ingredients
8–10 frozen mini dumplings
1 Tbsp homemade chili oil or your favorite brand of chili crisp
2 tsp soy sauce
1½ tsp granulated sugar
2 tsp homemade chicken stock or chicken broth (or water)
1 small clove garlic, finely crushed
Ground Sichuan pepper
Toasted sesame seeds

Instructions
Bring a pot of water to a gentle boil. Cook frozen dumplings according to package directions and drain.
While dumplings are cooking, make the sauce: In a small bowl, stir together the chili crisp, soy sauce, sugar, chicken stock, and garlic. Add a sprinkle of Sichuan pepper to taste.
Pour sauce into a shallow bowl. Arrange hot dumplings on top and garnish with sesame seeds.