Pan Fried Dumplings with Chili Garlic Sauce! So much went into these tiny little flavor bombs. These were probably one of the more difficult things that I've made. Difficult as in I had a trying time dealing with the dumpling skin. I couldn't find wonton wrappers at the grocery store, so I decided to make them myself - which was pretty straight forward. However, getting the right shape to the dumping once the filling was added was something that made me want to bang my head against the counter top. I am a bit OCD and extraordinarily detail-oriented and I wanted every single dumpling to come out perfectly. After several attempts to have everything look uniform, I gave in. To be honest, the fact that everything came out differently was actually more refreshing once I saw them all together in the pan. It was almost as if they all fit together like pieces of a puzzle, each different and perfectly shaped in their own right.
The sauce to go with them really compliments the taste, too. A bit salty and a bit spicy, it brings out the flavor of the dumpling and it's literally like a flavor explosion with each bite.
The chili garlic oil:
1 cup of peanut oil
3 shallots, chopped
10 garlic cloves, finely diced
2 tbsp red pepper flakes
1 tbsp salt
Dumpling Skin (you can use wonton wrappers instead of making your own)
2 cups of all purpose flour
1 tsp salt
1 egg, beaten
OR 1 package of wonton wrappers
2 lbs of ground chicken or pork
1 cup of chopped scallions
1 ½ mushrooms, diced
1 cup of red cabbage, shredded and diced
6 cloves of garlic, diced
1 tbsp ginger, grated
3 teaspoons soy sauce
2 teaspoons sesame oil
1 tbsp chili garlic sauce
½ tbsp soy sauce
½ tbsp sesame oil
- Dice up the red cabbage and sprinkle with salt. Let it sit for about 15-20 minutes and drain out the excess moisture. Place on a paper towel and squeeze to ensure all water is drained.
- In a large mixing bowl, combine mushrooms, red cabbage, scallions, soy sauce, sesame sauce, and ground chicken/pork.
- If you are using wonton wrappers, skip this step. If you have decided to make your own wrappers, combine all of the ingredients in the stand mixer and allow them to mix for 3-4 minutes or until all ingredients are fully incorporated. Roll dough out onto a slightly floured surface with the rolling pin until dough is very thin. Cut the dough into 2x2 inch squares.
- Make a loose fist, almost as if you are trying to make binoculars with your hand. Grab a dough square/wonton wrapper and place in the hold on your hand. Spoon a tablespoon of the chicken mixture into the dough, ensuring to fill the dough to the top, and reinforce the dough by gently pressing the dumpling in a circle.
- While making the dumplings, begin making the chili oil. Bring peanut oil to a simmer and add garlic, shallots, and red pepper. Simmer until garlic and shallots are browned, about 8-10 minutes and remove from heat. Strain oil and put back on the stove over medium heat.
- Once warmed, put the dumplings into the pan top faced down. Brown for about 2-5 minutes and flip. When you flip them over, cover the pan and reduce the heat to low. Cook for about 10-15 minutes, until cooked all the way through.
- For the sauce, combine all ingredients.