Jiaozi in Chili Oil
Jiaozi in chili oil originates from Sichuan province, where spicy, intense flavors dominate. Here, boiled jiaozi are not only steamed or simply boiled but are also served in a rich soy sauce and chili oil dressing – making this dish truly memorable. The soy sauce is tangy and salty, the chili oil is spicy and fragrant, and the sesame oil adds an earthy depth to the sauce. All of this perfectly coats the dumplings, so every bite explodes with flavor. Tip: You can adjust the level of spiciness: using less chili oil will result in a milder jiaozi, while adding more will give you a truly spicy experience. A little fried garlic also enhances the sauce.
Ingredients for this recipe
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Preparation Steps
1
Combine the flour and water, and knead into a smooth dough. Cover and let it rest for 30 minutes to make the dough more elastic for rolling.
2
Finely chop the cabbage, salt it, and let it stand for 10 minutes, then squeeze out the excess moisture. This prevents the filling from becoming too wet.
3
In a bowl, combine the ground pork with the squeezed cabbage, grated ginger, crushed garlic, soy sauce, and sesame oil. Mix well to ensure the spices are evenly distributed.
4
Divide the dough into small pieces, form into balls, and then roll them out into thin discs. Keep the center slightly thicker to make it easier to hold the filling.
5
Fill each wrapper with a spoonful of filling, fold in half, and pinch the edges to seal. Create pleats on one side to achieve the traditional jiaozi shape.
6
Bring a pot of water to a boil, and cook the jiaozi until they float to the surface, then continue cooking for another 3-4 minutes. Drain and immediately transfer to a serving bowl.
7
Combine the chili oil, vinegar, and soy sauce in a small bowl. Pour this sauce over the freshly cooked jiaozi. Gently toss to coat each dumpling evenly with the flavorful sauce.
