臺虎 紅油醬水餃

• porciones: 4
• tiempo activo: 20 minutes
• tiempo total: 40 minutes

Ingredientes

Scaled for 1 packet of dumplings

• 1 packet (600–650 g / 21–24 pcs) 東門興記 frozen dumplings (高麗菜 or 韭菜), unthawed

For the garlic–Sichuan peppercorn infused oil (base for the chili oil)

• 80 ml (1/3 cup) neutral oil (canola, peanut, or grapeseed)

• 2 cloves garlic, smashed flat with the back of a knife (left whole, not minced — they get strained out)

• 1.5 g (1 tsp) whole Sichuan peppercorns (rinsed, patted fully dry)

For blooming into chili oil

• 8 g (1.5 tbsp) Sichuan chili flakes (粗辣椒粉/二荊條辣椒粉), the fine-flake kind used for chili oil, not coarse gochugaru

For the final dipping sauce (makes ~130 ml, enough for 20–24 dumplings)

• 45 ml (3 tbsp) light soy sauce

• 30 ml (2 tbsp) of the finished garlic-peppercorn chili oil (from above), or 鼎泰豐紅辣油

• 2–3 drops 蘭芳花椒油 (optional, for numbing note)

• 15 ml (1 tbsp) black vinegar (烏醋)

• 8 g (1.5 tsp) sugar

• 10 ml (2 tsp) toasted sesame oil, optional — omit if you want the infused oil to carry all the aromatics

• 15 ml (1 tbsp) warm water, to loosen

Finely sliced scallion, for garnish

Instrucciones

• Combine the neutral oil, smashed garlic, and whole peppercorns in a small saucepan. Heat on low until it registers about 95–105°C (200–225°F) — small, slow bubbles, not a fry. Cook 15–20 minutes until the garlic turns pale gold and the oil smells fragrant; low, steady heat extracts the flavor without scorching, which would turn the sauce bitter.

• Strain the oil through a fine-mesh sieve into a heatproof bowl, pressing lightly on the garlic and peppercorns to release the last of the oil, then discard the solids entirely. This is the step that removes all grit while keeping the flavor.

• Return the strained oil to the saucepan and reheat to about 175°C (350°F). Put the chili flakes in a separate heatproof bowl (metal or ceramic, not glass), then pour the hot oil over the flakes in a slow, steady stream. It will bubble and sizzle — that’s normal, and it’s what “blooms” the chili flavor and color without burning it. Let cool fully; the chili bits stay fine and suspended since they were never cooked directly in the pan.

• Whisk the cooled chili oil with soy sauce, black vinegar, sugar, and sesame oil (if using) in a bowl. Add warm water last to thin it to a pourable, coating consistency rather than a thick paste.

• Boil the dumplings from frozen until they float and the skins look translucent, about 6–8 minutes.

• Drain well, plate, and spoon the sauce over — or toss the dumplings directly in the sauce so it coats evenly. Garnish with scallion on top of the dumplings, not stirred into the sauce, so the sauce itself stays smooth.

Notas

This ratio (soy 45 : chili oil 30 : vinegar 15 : sugar 8, by ml/g) is pulled from sourced 紅油抄手 formulas where chili oil and soy are roughly equal rather than soy dominating 2:1 .

Rinsing and thoroughly drying the peppercorns before infusing prevents oil splatter and off flavors — a detail several from-scratch peppercorn-oil guides flag as a common mis-step.[woksoflove]

Food-safety note on the infused oil: heating kills active bacteria but not botulism spores, and garlic held in oil at room temperature is a documented risk regardless of heat treatment. Make this in small batches, refrigerate immediately, and use within about 4 days rather than leaving the bottle on the counter.

If you want the peppercorn’s numbing quality more forward without any risk of grit, you can double the peppercorn quantity in step 1 and strain twice through a coffee filter or cheesecloth-lined sieve — this gets rid of even the finest peppercorn husk fragments that a standard mesh strainer might miss.

A pressed, finely strained garlic juice (grate garlic, then squeeze through cheesecloth) is a smooth-texture alternative to infused oil if you’d rather add raw garlic brightness directly to the sauce instead of cooked garlic depth — a teaspoon stirred straight into the finished sauce works and, since it’s used immediately rather than stored, sidesteps the oil-botulism concern altogether.