Chili Oil Dumplings


  • 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


  1. 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.
  2. Combine your favorite All-Purpose Lahtt Sauce, sugar, light soy sauce, vinegar, garlic, and scallions in another bowl, mixing well.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Enjoy!