Pork Dumplings with Chili Oil

These homemade pork dumplings with chili oil are divine!

The moment I took a bite out of one of these savory morsels, I couldn’t stop thinking about how much better they make life, in general.

I think you’ll feel the same way.

Homemade pork dumplings with chili oil

Featured Ingredients

For the dumplings:

• Ground pork: The base of the dumpling filling. Pork has a bit more fat than chicken or turkey, and that fat translates into flavor int his dumplings.
• Egg: Holds the ground pork mixture together so it forms sort of a meatball for the pork filling.
• Soy sauce: I use low sodium for that deliciously classic soy sauce and umami flavor.
• Sesame oil: Specifically toasted sesame oil. It has so much flavor, you don’t want to skip it in this recipe!
• Rice wine vinegar: As if the dumpling filling doesn’t have enough flavor, I add rice wine vinegar for just a bit more zip!
• Brown sugar: Sugar will balance the acidity of the other ingredients.
• Garlic and ginger: It’s all for flavor, folks. I use fresh garlic and ginger, peeled and minced.
• Green onion: The green onion provides a fresh, light taste.
• Wonton wrappers: These wonton wrappers will hold everything together yet are delightful all on their own.
• Oil: Just a little bit of oil to pan-fry the dumplings before they are steamed.

For the chili oil:

• Chili oil: Very spicy, and very delicious. This will be on the base ingredients for the dipping sauce.
• Soy sauce: For more umami and to compliment the spice of the chili oil.
• Brown sugar: Again, to balance the heat and acidity.
• Red pepper flakes: To make the sauce look pretty and a bit more complex.

Step-by-Step Instructions

1. In a large bowl, combine pork, egg, soy sauce, vinegar, brown sugar, garlic, ginger, salt, black pepper and green onion. Mix until thoroughly combined.
2. Lay wonton wrappers out on a flat surface and place about a tablespoon of the pork mixture in the center of each. Working in batches, wet the edges of each wonton wrapper, then bring the corners into the center and pinch together to form wonton shape. 
3. Heat canola oil in a large skillet on medium high heat. Once hot, work in batches and sear the bottom of the potstickers until browned and crispy. Turn the heat of the skillet up to high. Working in batches, place about 8 of the potstickers into the pan and add 1/4 of the water or stock and cover with a lid. Cook 4-5 minutes, until liquid is almost absorbed and the potstickers are tender but firm. Repeat with remaining potstickers.
4. To make dipping sauce, whisk chili oil, soy sauce, brown sugar and crushed red pepper flakes until combined. Serve potstickers with chili oil dipping sauce.

Recipe Substitutions and Alterations

• Instead of ground pork: Try with ground turkey, chicken or beef. Ground up fresh shrimp would also be delicious.
• If you don’t have rice wine vinegar: You can skip it for this recipe.
• For the brown sugar: Use granulated sugar or honey.
• For the oil: Use a neutral oil like avocado so it doesn’t overpower the flavors of the dumplings.
• For the soy sauce: You can use tamari or coconut aminos.

Nutrition Considerations

• To make them gluten free: Use gluten free tamari or coconut aminos instead of soy sauce. Use gluten free wonton wrappers. Be sure all other packaged ingredients are gluten free.
• To make them dairy free: This recipe is dairy free.
• To make them nut free: This recipe does not contain nuts, but it doesn’t contain sesame. Be sure all ingredients are nut free and if you have a sesame allergy, skip the sesame oil.
• To make them egg free: Skip the egg. The dumplings should still turn out okay.

Other recipes you’ll love:

• Spicy Miso Soup with Ramen
• Tuna Cucumber Sushi Rolls
• Shrimp Spring Rolls with Ginger Peanut Sauce
• Spicy Sesame Noodles
• Cashew Chicken Lettuce Wraps
• Sesame Pork Meatballs
• Thai-Style Vegetable Salad with Peanut Dressing

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