Chili Oil Dumplings

Another dish that I fell in love with during my Chengdu-Sichuan trip is Chili Oil Dumplings. To my delight, I realise it is getting easier to spot this dish in Singapore these days.

Ingredients:
- 50 dumpling skins (about 2 packets) 
- 500g of minced pork 
- 1 packet of spring onions, chopped 
- 1 stalk of chinese leeks, chopped 
- 1 onion, diced 
- 2 tablespoons of lao gan ma chili
- 2 tablespoons of black vinegar 
- 3 tablespoons of light soya sauce 
- 1 tablespoon of hua tiao wine 
- 1 tablespoon of sesame oil 
- 1 tablespoon corn flour 
- pepper, salt, sugar 

Procedures:
1) Mix minced pork, spring onions, leeks, onions, light soya sauce, hua tiao wine, sesame oil, 1 teaspoon of sugar, corn flour, some salt and pepper. Add 3 tablespoons of water. Stir and 'beat' the meat patty until it is not watery. 
2) Wrap the meat in dumpling skin in the shape of "chinese official hat". 
3) Cook the dumplings in boiling water. Place the cooked dumplings in a bowl. 
4) Mix chili oil and vinegar. Drizzle on the dumplings. 



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