- 50 small wonton wrappers (you can freeze excess wontons to be stored and cooked later as well)
- ¼ cup boiling water
- ¼ salt
- 1 cup of scallions
- 1 tbsp ginger, minced
- 1 tsp of Sichuan peppercorns
- Your favorite All-Purpose Lahtt Sauce
- 3 tbsp of Lahtt Sauce Organic Chili Oil
- ¼ cup of light soy sauce
- 1 tbsp of white sugar
- 1 tbsp of rice vinegar
- 2 cloves of garlic, minced
- ½ lbs of ground minced pork
- 1 egg
- 2 tsp cornstarch
- ⅛ tsp white pepper
- Optional: chopped cilantro, crushed red pepper flakes, or sesame seeds to top
Chili Oil Dumplings
- Combine water, salt, scallions, ginger, and Sichuan peppercorns in a bowl. Let soak for 20 minutes to infuse water. Strain all solid ingredients from bowl.
- Combine your favorite All-Purpose Lahtt Sauce, sugar, light soy sauce, vinegar, garlic, and scallions in another bowl, mixing well.
- Add ground minced pork into this bowl, with water, cornstarch, egg, and white pepper. Mix until a smooth paste is formed. This is the dumpling filling.
- Begin preparing the dumplings. Place ½ tsp of filling into each wrapper, folding the bottom of the wrapper over the filling and rolling it across to the other side of the wrapper.
- In a small bowl, separate the egg yolk and egg white, leaving the whites in the bowl. Use the egg white to brush a thin layer onto the end of the wonton wrapper to seal it. Put dumplings away on a separate pan. Repeat steps 4 and 5 until all dumplings are made. Cover finished dumplings to prevent them from drying out. Freeze dumplings that won’t be cooked right away to eat at a later time.
- Bringing a large pot to a boil, add 10 dumplings at a time. Stir gently to prevent dumplings from breaking or sticking to the pot. Cook until dumplings float.
- Transfer dumplings to a bowl. Pour 2 tbsp of Lahtt Sauce Organic Chili Oil over the dumplings, garnishing with cilantro or sesame seeds if desired.