Food writer Libby Kimber encourages you to warm up the winter nights and bring some spice into the kitchen with this fire dumplings in chilli oil recipe.
Recipe extracted from F*ck That’s Hot! by Billy Law, published by Smith Street Books, $39.99, Photography © Georgia Gold.
Makes 40-50
- 40-50 square gyoza wrappers
- Spring onions, thinly sliced, to garnish
Dumpling filling
- 500g fatty minced pork
- 1 bunch garlic chives, finely chopped
- 1 free-range egg
- 2 tsp sesame oil
- 1 Tbsp light soy sauce
- 1 Tbsp Shaoxing rice wine
- 2 tsp ground white pepper
- 1 Tbsp cornflour
Spicy dumpling sauce (serves 1)
- 1 Tbsp chilli oil, plus extra to serve
- 1 Tbsp light soy sauce
- 1 tsp dark soy sauce
- 2 tsp Chinese black rice vinegar
- Pinch of freshly ground black pepper
- 1 tsp pork lard (optional)
To make the dumpling filling, place all the ingredients in a large bowl and use a fork or chopsticks to mix vigorously for 2–3 minutes, until the mixture is homogenous and sticky.
Set up a workstation with a small bowl of water, the dumpling filling, gyoza wrappers and a baking tray lined with baking paper. Place a wrapper in your palm, then place a teaspoon of filling in the centre. Fold the wrapper in half into a triangle, dab some water on the two longest points, then fold both points round to meet each other and pinch together to seal. The dumpling should look like a mini boat, similar to a tortellini. Place the dumpling on the prepared tray and repeat to make 40-50 dumplings.
Bring a saucepan of water to the boil over medium-high heat. Working in batches of 10 dumplings at a time, carefully lower the dumplings into the pan and give the water a quick stir. Reduce the heat to a simmer and cook the dumplings, stirring occasionally, for 3–5 minutes, until they float to the surface.
To make the spicy dumpling sauce, place all the ingredients in a serving bowl. Ladle 60ml (1/4 cup) of the boiling dumpling water into the bowl and stir to combine. Repeat this process to make portions of dumpling sauce for each of your guests.
Once the dumplings are ready, scoop them out using a wire-mesh strainer or slotted spoon and transfer to the bowls with the spicy dumpling sauce. Drizzle extra chilli oil over the dumplings and garnish with spring onion.
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