Dumplings in chilli oil

Dumplings in chilli oil
Dumplings in chilli oil Photo: Rob Banks

Pick up a pack of fresh wonton wrappers and a lethal-looking bottle of chilli oil - the one with chilli flecks in it - at a Chinese food store, and serve these chilli oil dumplings as a starter or part of a Chinese meal.


16 square wonton wrappers

For the filling

250g minced pork

1 tbsp grated ginger

1 small egg, beaten

1 tbsp oyster sauce

1/2 tsp sesame oil

sea salt and pepper 

For the sauce

1 tbsp chilli oil

1 tsp sesame oil

2 tbsp soy sauce

1 tsp caster sugar


Combine the filling ingredients in a bowl, mixing well with your hands until smooth.

Lay a wonton wrapper on a clean cloth. Place a teaspoon of filling in the centre of each wonton wrapper. Brush the edges with a finger dipped in water and fold over to form a triangle, pressing to seal the edges. Continue until you have 16 dumplings.

Cook the wontons in batches in a large pot of boiling water for 2 minutes or until they float to the top and are cooked (test one to make sure), then drain. Mix the chilli oil, sesame oil, soy and sugar together and drizzle on top.

Tip: You will have plenty of wonton wrappers left over - bung them in the freezer for later use.