Spicy Sichuan Dim Sum with Homemade Chili Oil
30 minutes
866 reads
About Spicy Sichuan Dim Sum with Homemade Chili Oil
Prepare for a flavor explosion! These delicate fresh vegetable dim sum, wrapped in translucent rice paper, are drizzled with a vibrant homemade Sichuan chili oil.The fragrant chili oil, infused with star anise, cinnamon, and cardamom, delivers a fiery kick that perfectly complements the cool, crisp vegetables. Easy to make and even easier to eat, these are the perfect snack or appetizer.Bonus: the chili oil can be made ahead and stored for months, adding a touch of magic to any dish!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Sichuan Chili Oil
- 100 gm Sesame Oil
- 11 Chilies dried, red, whole
- 1 stick Cinnamon
- 2 Star Anise
- 6 Cardamom Pods green
- 3 Bay Leaves
Dim Sum Filling
Rice Paper Wrappers
- Rice Paper Wrappers round
Instructions
- Prepare the Sichuan chili oil. Combine the sesame oil, dried red chilies, cinnamon stick, star anise, green cardamom pods, and bay leaves in a saucepan.
- Heat the oil mixture over high heat. Watch carefully, as the oil can overheat quickly. Once the spices begin to sizzle and become fragrant, remove from heat. Allow the oil to cool slightly.
- This cooling period prevents the spices from burning and becoming bitter. Carefully pour the hot oil over the spices in a heatproof container. The mixture will bubble. Cover the container and let the chili oil infuse for at least 30 minutes, or longer for a more intense flavor.
- Prepare the dim sum filling. In a bowl, combine the chopped raw mango, cabbage, cucumber, cantaloupe, and blanched green peas.
- Lightly sauté the vegetables in a pan with a small amount of oil until slightly softened but still crisp. Season with soy sauce, vinegar, and salt.
- Assemble the dim sum. Briefly dip each rice paper wrapper in lukewarm water to soften. Be careful not to over-soak, as the wrappers can become too delicate to handle. Fill the center of each wrapper with a spoonful of the vegetable filling.
- Gently fold the edges of the rice paper wrapper to enclose the filling, creating a small bundle. Serve the dim sum on a plate and generously drizzle with the prepared Sichuan chili oil.
Recipe Notes
Good To Know
- For a more intense numbing sensation characteristic of Sichuan cuisine, lightly toast and crush a small amount of Sichuan peppercorns and stir them into the hot oil just before pouring it over your dim sum.
- If serving to a crowd, present the chili oil in a shallow dish on the side, allowing guests to dip or drizzle according to their preferred spice level and to preserve the rice paper’s delicate texture until the last moment.
- Try varying the fillings in your rice paper dim sum with options like minced mushrooms, finely diced tofu, or sautéed vegetables for a vegetarian twist—these fillings absorb the flavors of the chili oil beautifully.
- To prevent the rice paper from sticking together, lightly brush each dumpling with a touch of neutral oil before arranging on the serving platter, especially if preparing in advance.
Expert Tips
- For extra crispy dim sum, briefly deep-fry or pan-fry the assembled dumplings after brushing with oil.
- Balance the richness of the chili oil by adding a squeeze of fresh lime or a sprinkle of chopped cilantro just before serving.
- Experiment with different types of rice paper for varied textures and appearances.
Storage Instructions
- These dim sum are best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Be aware that the rice paper may soften slightly.
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Recipe Nutrition
Calories: 298kcalCarbohydrates: 1gFat: 33gPolyunsaturated Fat: 9.9gMonounsaturated Fat: 19.8gSodium: 1140mg
Geeta Biswas
Articles: 919
6 Comments
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This is so inspiring! Can’t wait to cook it.
This is a fantastic recipe! Thanks for sharing.
Such a lovely dish! Thanks for sharing.
You are a true Inspiration Maam. The way your photography and Recipes have improved is marvelous. Love this recipe too.
Such a scrumptious dish! Thank you.
This looks so good! Appreciate the share.