Dumplings in Chilli Oil

1 hour


50 pcs

Fresh grounded pork and prawn based dumplings are perfect when paired with the vinegary chilli oil sauce as it cuts right through with hints of spiciness. You definitely able to wolf down a bunch them with noticing as they are so appetizing.
The sauce is also great when tossing with Chinese noodles with a simple topping of spring onions and fried anchovies. You can add some Sichuan pepper oil to add a numbing mala effect to the sauce. Great way to spend an afternoon as family wrapping dumplings together and enjoy them for dinner.
#themeatmensg #simple #delicious #chillioil #dumplings

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Adjust Servings
1pkt (white, square)
250g minced pork
100g prawn (peeled and chopped)
100g water chestnuts (peeled and chopped)
2tbsp light soy sauce
½tsp sugar
½tsp salt
1tsp white pepper powder
1tbsp Hua Tiao wine
1tbsp sesame oil
½cup chopped spring onions
10g ginger (grated)
5tbsp chilli oil
2tbsp sesame oil
2tbsp light soy sauce
3tbsp black vinegar



In a bowl, mix minced pork, chopped prawns, diced water chestnuts, sliced spring onions, grated ginger, light soy, Hua Tiao wine, sesame oil, salt, sugar and white pepper.
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To wrap the dumpling; place filling in the center and fold dumpling wrapper into half; into a triangle. Overlap the corners of the dumpling and press them together. (Seal the dumplings with water)
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Place wrapped dumpling onto a plate.
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In a pot, boil water with oil and salt.
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Once water is boiling, gently place dumplings in.
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Cook for about 10 minutes or until they start floating.
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Gently remove them from the pot and place them into a bowl.
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In a bowl, mix chili oil, sesame oil, light soy sauce and black vinegar.
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Spoon chilli oil mixture over the dumplings.
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