Pork Dumplings with Chili Oil

Chinese Pork Dumplings on a white plate.

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5 from 2 reviews

Crispy-bottomed wontons filled with ginger pork and served with chili oil.




  • 1-pound ground pork
  • 1 large egg
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon brown sugar
  • 3 cloves garlic, peeled and minced
  • 2-inch piece fresh ginger, peeled and minced
  • ¼ teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • ½ cup green onion, thinly sliced
  • 32 wonton wrappers
  • 3 tablespoons oil
  • 2 cups water or stock

Chili Oil Dipping Sauce:

  • 1 tablespoon chili oil
  • 1 tablespoon low sodium soy sauce
  • ½ tablespoon brown sugar
  • Pinch crushed red pepper flakes


  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.