Spicy Chicken Dumpling Recipe – Homemade Chili Oil Sauce

Last Updated on 4 months by Neha Deshmukh

Spicy Chicken Dumpling Recipe – Homemade Chili Oil Sauce

Hey everyone! If you’re anything like me, you absolutely love a good dumpling. There’s just something so comforting and satisfying about those little pockets of deliciousness. I’ve been perfecting this spicy chicken dumpling recipe for ages, and honestly, it’s become a bit of a family favourite. The homemade chili oil sauce takes it to a whole new level – trust me on this one! It’s a little bit of effort, but SO worth it.

Why You’ll Love This Recipe

These aren’t your average dumplings. We’re talking juicy, flavourful chicken filling, perfectly pleated wrappers, and a fiery, fragrant chili oil sauce that will have you reaching for more. It’s a fantastic dish for a weekend project, a cozy night in, or even to impress your friends. Plus, making your own chili oil is surprisingly easy and elevates everything!

Ingredients

Here’s what you’ll need to make these spicy chicken dumplings:

• 300 gms boneless & skinless chicken thigh
• 0.5 cup fresh coriander/cilantro (leaves & stalks)
• 2 inch ginger
• 6-7 garlic cloves
• 0.5 tsp white pepper powder
• 0.25 cup water/chicken stock
• 2 tsp corn flour/corn starch
• 1 egg
• 1 tsp salt
• 12-15 dumpling wrappers
• Sesame seeds (for garnish)

For the Homemade Chili Oil: (You’ll need oil – about 1 cup, plus chili powder and your favourite spices!)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Homemade Chili Oil: Seriously, don’t skip this! It’s the star of the show. The aroma while it’s infusing is incredible, and the flavour is just unmatched. You can adjust the spice level by controlling the amount of chili powder you use.

Dumpling Wrappers – Store-Bought vs. Homemade: I usually opt for store-bought wrappers to save time, especially on weeknights. But if you’re feeling ambitious, making your own is incredibly rewarding! They have a slightly chewier texture.

White Pepper: This might seem like an odd ingredient, but it adds a unique warmth and subtle flavour that you won’t get with black pepper. It’s a staple in many Asian cuisines.

Chicken Thigh vs. Breast: I always use chicken thigh for dumplings. It’s much more forgiving and stays juicy even after boiling. Chicken breast can become a little dry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Homemade Chili Oil: Heat your oil in a saucepan over medium heat. Add your dry spices (I like Sichuan peppercorns, star anise, and a cinnamon stick) and dry roast them until fragrant – about 2-3 minutes. Be careful not to burn them! Strain the infused oil over a mixture of chili powder (adjust to your spice preference) and a pinch of salt. Let it cool completely.
2. Make the Spicy Red Sauce: In a bowl, whisk together the cooled chili oil, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 2 minced garlic cloves, 1 finely chopped spring onion (white and green parts), and a handful of chopped cilantro. Set aside.
3. Prepare the Filling: Grind the chicken thighs until finely minced. In a large bowl, combine the ground chicken with the chopped cilantro, grated ginger, minced garlic, white pepper powder, water/chicken stock, cornstarch, egg, and salt. Mix everything together really well – you want a sticky consistency. This is key for a juicy dumpling!
4. Assemble the Dumplings: Place about a teaspoon of filling in the center of each dumpling wrapper. Moisten the edges of the wrapper with a little water. Fold the wrapper in half to form a half-moon shape, and then create pleats along one side to seal it tightly. Don’t worry if your pleats aren’t perfect – practice makes perfect!
5. Freeze (Optional): If you’re not cooking all the dumplings right away, you can freeze them! Place the uncooked dumplings on a baking sheet lined with parchment paper and freeze for about 30 minutes. Once frozen, transfer them to a freezer bag.
6. Cook the Dumplings: Bring a large pot of water to a boil. Gently add the dumplings and cook for 10-12 minutes, or until the wrappers turn glossy and the filling is cooked through.
7. Serve: Drain the dumplings and arrange them on a plate. Drizzle generously with the spicy red sauce and garnish with a sprinkle of sesame seeds.

Expert Tips

• Don’t overcrowd the pot when boiling the dumplings. Cook them in batches to ensure they cook evenly.
• A little bit of cornstarch in the filling helps bind everything together and keeps the dumplings juicy.
• If the wrappers are sticking together, lightly dust them with flour.

Variations

• Spice Level Adjustment: Feel free to adjust the amount of chili powder in the chili oil and the amount of chili oil in the sauce to suit your taste.
• Vegan Adaptation: Use plant-based chicken and vegan dumpling wrappers for a delicious vegan version!
• Freezing Instructions for Dumplings: Frozen dumplings can be cooked directly from frozen – just add a couple of extra minutes to the cooking time.
• Regional Variations in Dumpling Styles: Dumplings are made all over Asia! Explore different folding techniques and fillings to discover your favourite style. My friend’s grandmother makes incredible pan-fried dumplings with a pork and cabbage filling.

Serving Suggestions

These dumplings are fantastic on their own as a snack or appetizer. They also make a great light meal. Serve them with a side of steamed vegetables or a fresh salad for a complete and balanced meal.

Storage Instructions

Leftover cooked dumplings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them by steaming or pan-frying. The chili oil can be stored in an airtight container at room temperature for up to a month.

FAQs

Can I use store-bought chili oil instead of making my own?

Yes, you can! But honestly, the homemade version is so much better. If you’re short on time, look for a good quality chili oil with sediment.

What is the best way to fold dumplings for a good seal?

Practice makes perfect! There are tons of tutorials online. The key is to moisten the edges of the wrapper and press firmly to seal.

Can I substitute chicken breast for chicken thigh?

You can, but the dumplings might be a little drier. If using chicken breast, be sure not to overcook them.

How long can I freeze uncooked dumplings?

Uncooked dumplings can be frozen for up to 2 months.

What is white pepper and why is it used in this recipe?

White pepper is made from the same plant as black pepper, but the outer layer is removed, resulting in a milder, earthier flavour. It adds a unique warmth to the filling.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I love hearing from you all!