ABOUT THE RECIPE
You'll love the savory flavor of these dumplings. After you assemble the dumplings—a fun family activity—a quick steam is all they need to achieve the perfect, soft and warm interior. Enjoy these traditional dumplings as an appetizer, entree or even dessert!
INGREDIENTS
Homemade Chili Oil
1⁄2 cup of any neutral oil
5 star anise
1 cinnamon stick (preferably cassia cinnamon)
2 bay leaves
3 tablespoons Sichuan peppercorns
3⁄4 cup crushed red pepper flakes (Sichuan chili flakes are recommended)
1⁄2 teaspoon salt (to taste)
Pork Dumplings
1 lb ground pork (at least 20% fat)*
2 cups napa cabbage
2 tablespoons ginger, freshly grated 2 tablespoons soy sauce
2 tablespoons sesame oil
salt and pepper to taste
50 dumpling wrappers (homemade or store bought, thawed if frozen)
Vegetarian Dumplings
1 cup fresh shiitake mushrooms, chopped
2 cups napa cabbage
2 tablespoons ginger, freshly grated
2 tablespoons soy sauce
2 tablespoons sesame oil
salt and pepper to taste
50 dumpling wrappers (homemade or store bought, thawed if frozen)
Tools
Kitchen scale (to measure your ingredients)
small saucepan
spoon
mixing bowl
10-inch nonstick skillet or seasoned cast iron
pan with a lid
small rolling pin
baking sheet lined with parchment
plastic bag
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
PREPARATION
Heat the oil, star anise, cinnamon stick, bay leaves, and Sichuan peppercorns in a small saucepan over medium high heat. When the oil starts to bubble slightly, turn the heat down to medium or low heat.
The ideal heat should be about 225 to 250 degrees F so as not to burn the oil and spices. Let the oil cook for 8-10 minutes like this. If you start to see that slight bubbling die down, periodically turn the heat back up to medium-high, then back down to low if it gets too hot.
When the oil is done cooking, the seeds and pods should be darker in color, but not blackened (that means they burned, which results in subpar chili oil). Let the oil cool for 5 minutes. In a separat heat-proof bowl, measure out the crushed red pepper flakes and salt.
Remove the aromatics from the oil using a slotted spoon or fine mesh strainer. Slowly pour the oil over the chili flakes, and stir well. When completely cooled, transfer to a jar, and store in the refrigerator. The oil will keep for up to 6 months when stored this way (always remember to use a clean spoon to dip into the jar!)
Chili oil can be enjoyed by itself over dumplings, eggs, rice, as a salad dressing or marinade. To make chili oil dipping sauce : add soy sauce, sesame oil, and rice wine vinegar.
Dumplings
Prepare your desired filling recipe by combining ingredients in a bowl and set aside. We will provide instructions on how to wrap during the virtual session.
Team Building & Private Classes
Private cooking classes and corporate team building experiences are fully customizable.
Ingredients kits available upon request.
Whether it's a birthday celebration, father's day, or simply miss your friends, let us set up a private cooking class with you with any chef around the world.