Sichuan Chilli Oil

This was made more out of mistake than anything else; I absently put far more Sichuan peppercorns than I should have done, but what resulted was a seriously lip tingling spicy oil, perfect for dipping your Chinese new year (or otherwise) dumplings into.

Speaking of which, I followed in Josh's lead and did away with making my own dumpling wrappers and using shop bought instead. While they worked well with boiled dumplings, they didn't fare so well with the war tip (potsticker) variety. The bottoms, supposedly crisp while the rest of the dumpling is steamed, were fine but the steamed parts were hard and chewy. It was also nigh on impossible to fold pleats into them, so they became crescent dumplings.

However, in boiling the dumplings it was a different story. They wrinkled up a bit like won tons, but the dough held their contents well and when mixed in with a little chilli oil, soy and black vinegar they were positively delicious.


Sichuan Chilli Oil

Makes a jar

1 heaped tbsp Sichuan peppercorns
200ml peanut oil
4 tbsp chilli flakes
4 dried chillis

Soak the peppercorns in cold water and then drain. Heat the peanut oil in a small saucepan until shimmering, then CAREFULLY add the peppercorns. They will spit a lot - wear long sleeves. Turn down to low and add all the chillis.

Cook gently for 15 minutes, then take off the heat and leave to cool. Leave overnight, then at this point you can either strain it for clear oil, or keep the bits in for a bit of sediment. It should be good and spicy by now.

Mix with soy sauce, matchsticks of ginger and Chinese black vinegar for a good dumpling dippy sauce.