Dumplings in Chilli Oil
Serves 30-50
Make the Dumplings
- Add dumpling filling into a bowl and mix until well incorporated. Fill dumplings using store bought wrappers, sealing them with a bit of water. You can make these ahead and freeze in one layer (do not allow them to touch each other). Cook them directly from frozen (do not thaw).
- To cook, bring a large pot of water to the boil. When it’s at a raging boil, add dumplings and cook in batches, for 5-6mins each batch, or until the dumplings are cooked through.
- Remove dumplings with a slotted spoon/spider and place directly into the prepared sauce. Toss to coat then garnish with sliced spring onion and toasted sesame seeds.
Make the Chilli Oil Sauce
- In a large shallow bowl, add garlic, sugar, Chinese five spice, chicken powder and Szechuan peppercorns in the centre.
- Heat oil to smoking point then pour over the garlic mix to release the flavours. Give everything a stir then add the rest of the ingredients and mix through. Set aside.