Chili-Crisp Dumplings
Chili-crisp dumplings are the shortcut that tastes like it took all day: frozen potstickers get the classic pan-fry-and-steam treatment until their bottoms are shatteringly crisp, then get tossed in a glossy sauce built from chili crisp, soy sauce, black vinegar, and a little sugar. The contrast of the crunchy, chili-oil-slicked wrapper against the juicy pork filling is the whole point — sweet, spicy, savory, and a little tingly all at once. Cooking the dumplings in a nonstick pan with a lid is what guarantees both the crisp bottom and a fully steamed, food-safe filling. A handful of scallions and sesame seeds on top makes it look like you ordered it in.
Dinner · Quick, Spicy • 25 min
Ingredients
- For the dumplings:
- 1 (24-count) bag frozen pork or chicken potstickers (about 21 ounces), unthawed
- 2 tablespoons neutral oil (vegetable or canola), divided
- ⅓ cup water, plus more as needed
- For the chili-crisp sauce:
- 3 tablespoons chili crisp (oil and crunchy bits)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon black vinegar (or rice vinegar)
- 1 teaspoon toasted sesame oil
- 1 teaspoon granulated sugar
- 1 clove garlic, finely grated
- 1 teaspoon finely grated fresh ginger (optional)
- For serving:
- 3 scallions, thinly sliced
- 1 teaspoon toasted sesame seeds
- 2 tablespoons chopped fresh cilantro (optional)
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Steps
- Make the sauce: In a small bowl, whisk together the chili crisp, soy sauce, black vinegar, sesame oil, sugar, garlic, and ginger (if using) until the sugar dissolves. Set aside.
- Pan-fry the dumplings: Heat 1½ tablespoons of the oil in a large (12-inch) nonstick skillet with a lid over medium-high heat. Arrange the frozen dumplings flat-side down in a single layer, leaving a little space between them. Cook, undisturbed, until the bottoms are deep golden brown and crisp, 3 to 4 minutes.
- Steam them through: Carefully pour the water into the skillet (it will sputter), then immediately cover with the lid. Reduce the heat to medium and cook until the water has evaporated and the dumplings are cooked through — the filling should reach 165°F on an instant-read thermometer — 6 to 8 minutes.
- Crisp again: Remove the lid and let any remaining water bubble away. Continue cooking for 1 to 2 minutes more until the bottoms re-crisp. If the dumplings stick, gently loosen them with a thin spatula.
- Coat and serve: Drizzle the sauce over the dumplings and toss gently to coat, or transfer the dumplings to a plate and spoon the sauce over the top. Scatter with scallions, sesame seeds, and cilantro (if using). Serve immediately with extra chili crisp on the side.
Tips & Variations
Make Ahead
The chili-crisp sauce can be whisked together up to 5 days ahead and refrigerated — just give it a stir before using. The dumplings themselves are best cooked to order, but you can arrange them in the pan and measure out the water ahead so dinner comes together in minutes.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. To re-crisp, warm the dumplings in a nonstick skillet over medium heat with a splash of water and a lid, then uncover and crisp the bottoms again; the microwave will make the wrappers gummy. Reheat to 165°F.
Substitutions
Any frozen dumpling works — pork, chicken, shrimp, or vegetable potstickers, gyoza, or mandu. For a vegetarian version, use vegetable dumplings and double-check that your chili crisp is fish-free. Swap black vinegar for rice vinegar mixed with a few drops of balsamic, or use rice vinegar plus a pinch of sugar. Use tamari or coconut aminos in place of soy sauce for a gluten-free sauce, and make sure the dumpling wrappers are gluten-free too. Add a drizzle of hot honey over the top for a sweet-spicy finish.
Nutrition
Per serving: 6 dumplings with sauce
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
