Chili Oil Dumplings
Calories 491, Carbs 37 grams, Fat 27 grams, Protein 25 grams
Ingredients for the Dumplings:
- 1 pound ground turkey, chicken or seafood
- 2 teaspoons kosher salt
- 2 scallions, minced
- 2 garlic cloves, minced or grated
- 2 teaspoons white wine or Shaoxing
- 40 thin square wonton wrappers
Ingredients for the Chili Oil:
- 4 to 8 whole hot Chinese dried red peppers (or arbol chilies), stems removed
- 2 teaspoons sichuan peppercorns (optional)
- 1/4 cup vegetable or canola oil
- 1 tablespoon roasted sesame oil
- 3 tablespoons Chinese black vinegar (or 1 ½ tablespoons apple cider vinegar)
- 1/2 tablespoon low sodium soy sauce
- 1 tablespoon agave or grated palm sugar
- 3 garlic cloves, minced
- 1 tablespoon toasted sesame seeds
- 2 tablespoons minced fresh cilantro, for garnish
- 2 tablespoons toasted peanuts, roughly chopped, for garnish (optional)
- For the filling: In a medium bowl stir together the ground turkey, salt, scallions, garlic and white or Shaoxing wine until evenly mixed.
- Set up your dumpling making station: wonton wrappers covered in plastic wrap (so they don’t dry out), a bowl of water, the filling, a wet towel for wiping your fingers and a plate or parchment lined tray.
- To make the dumplings: Place 1 tablespoon of filling in the center of a wonton wrapper. Dip a finger in the water and slightly dampen two edges of the wrapper. Fold up one half of the wrapper so that you have a triangle. Barely dampen one of the bottom edges and bring the two bottom pieces together just under the belly of the filling; it should look like tortellini. Transfer to the plate or tray and keep going until all of the wonton wrappers have been used. Refrigerate until ready to cook. Alternatively, you can freeze these for 1 hour until they’re fairly solid then place in a zip top bag or airtight container and freeze for up to 2 months.
- Bring a large stockpot of water to a boil.
- While the water is coming to a boil, make the chili oil sauce: Toast the chilies in a saute pan over medium heat until aromatic, about 2 minutes. Transfer to a mortar and pestle and crush until they resemble crushed red pepper flakes. Alternatively, you can chop the chilies on a cutting board or use a spice grinder or food processor. Pour it into a mixing bowl.
- In the same sauté pan used to toast the chiles, heat the oil over medium heat until it shimmers. Immediately pour the oil over the crushed chiles- it should sizzle! Stir in the sesame oil and set aside.
- In a separate bowl combine the black vinegar, soy sauce, agave and garlic. Stir until evenly mixed then add it to the chili oil, followed by the sesame seeds. (This sauce can be made ahead of time; it will be good for up to 2 weeks in the fridge in an airtight container.)
- Once the water is boiling add 12 dumplings and cook for 4 to 5 minutes. Use a slotted spoon or spider to transfer to serving bowls. Spoon the chili oil on top of the dumplings and garnish with the cilantro and peanuts (if using).