If you’re in the mood for something cozy, spicy, and extremely slurp-able, these Chili Oil Dumplings are exactly the weeknight dinner you want. They’re soft, juicy wontons filled with sautéed veggies and crumbled tofu, then drenched in homemade instant chili oil that tastes just like your favorite Sichuan-style dumpling sauce.
And if you’re craving more delicious dumpling recipes, I also have recipes for plain tofu dumplings, paneer momos, and rice paper dumplings!
Table of contents
Key Ingredients for Chili oil dumplings
- Aromatics (onion, garlic, ginger): This trio adds sweetness, heat, and depth as they cook down.
- Vegetables (green cabbage, red cabbage, shredded carrot): These veggies add body, crunch, and natural sweetness.
- Seasoning Blend (soy sauce, rice vinegar, sriracha, salt): The umami, tang, and gentle heat come from this combination.
- Extra-firm tofu: Crumbled tofu mimics the texture of traditional pork dumplings while keeping the recipe vegetarian.
- Wonton wrappers: These thin dumpling skins steam to a soft, silky texture and make folding beginner-friendly.
- Chili oil ingredients (canola oil, chili flakes, garlic powder, salt, sriracha): Blooming chili flakes in hot oil creates that deep, spicy flavor that’s signature to chili oil dumplings. Garlic powder adds richness and sriracha emulsifies the chili oil for a glossy finish.
The full written recipe with measurements is below on the recipe card.
How to Fold Dumplings (Beginner-Friendly Guide)
There are many different techniques to fold dumplings but I think this shape is definitely one of the easiest for this chili oil dumplings recipe:
- Start by placing a small spoonful of filling in the center of the wrapper.
- Wet the edges and fold diagonally to form a triangle.
- Press all edges firmly, pushing out any air pockets.
- Bring the two bottom corners together and pinch tightly to form that classic wonton “hug” shape.
Common Mistakes to Avoid
- Overfilling the dumplings: A little filling goes a long way. Too much causes tearing or leaking during steaming. If the wrapper feels packed, remove a bit and reseal.
- Not cooking over high heat: Vegetables release a lot of moisture. High heat evaporates the liquid quickly so the filling isn’t soggy or bland for the chili oil dumplings.
- Skipping the cooling step: Warm fillings cause wrappers to tear or get gummy. Cool the mixture fully for the cleanest folds.
- Blooming chili flakes too long: Chili flakes burn fast — 30 seconds is enough. If the oil smokes, it’s too hot and will taste bitter.
FAQ
Yes! Spray lightly with oil and air fry at 370°F for 8–10 minutes for crispier chili oil dumplings.
Yes — freeze them uncooked on a sheet tray, then transfer to a bag. Steam directly from frozen without thawing.
Serving Suggestions for Chili Oil Dumplings
If you’re looking for more cozy Asian-inspired appetizers and sides, I have several you’ll be sure to love. Check out my chili garlic noodles, lo mein, or my vegan japchae for a delicious, slurpable pairing that balances the heat from these dumplings.
For comforting takeout-at-home nights, serve them with a side of my creamy vegan ramen or vegetarian udon soup. They sit beautifully next to crisp, fresh sides like smashed cucumber salad or a simple sesame cabbage slaw.
Please remember to leave a review if you make this recipe! The feedback helps me to become a better cook and develop amazing recipes for you.
Chili Oil Wontons
Ingredients
Wontons
- 1 c red onion
- 2 c green cabbage
- 2 c red cabbage
- 1 c shredded carrot
- 1 tbsp chopped garlic
- 1 tbsp chopped ginger
- 2 tbsp canola oil
- 1/2 tsp salt
- 1.5 tbsp soy sauce
- 2 tsp rice vinegar
- 2 tsp sriracha
- 1/2 package of extra firm tofu, crumbled
- green onions, for garnish
Instant Chili Oil
- 4 tbsp canola oil
- 5 tbsp red chili flakes
- 1 tsp garlic powder
- 1/2 tsp salt
- 2 tsp sriracha
Instructions
- Sauté aromatics: Heat canola oil and cook onions until translucent. Add garlic and ginger and cook briefly.
- Cook vegetables: Stir in green cabbage, red cabbage, and carrots. Keep heat on high and cook until wilted.
- Add seasoning: Mix in soy sauce, vinegar, salt, and sriracha, stirring to coat the veggies fully.
- Add tofu: Add crumbled tofu and cook until the mixture is dry and well-combined. Set aside to cool completely.
- Fill dumplings: Add a spoonful of filling to each wrapper, wet the edges, fold diagonally, and bring the two bottom corners together to form wontons.
- Steam: Steam dumplings for 6–8 minutes until tender and translucent.
- Make chili oil: Heat canola oil, chili flakes, garlic powder, and salt in a skillet for 30 seconds. Remove from heat and stir in sriracha.
- Serve: Drizzle warm chili oil over dumplings and garnish with green onions.
Notes
To freeze: Freeze uncooked dumplings on a sheet tray, then bag. Steam directly from frozen.
Substitutions: Swap tofu for mushrooms or plant-based crumbles. Use store-bought wontons if needed.
Chili oil tips: For smokier flavor, add a pinch of smoked paprika or sesame seeds when blooming the oil.
Variations
Make them crispy: Pan-fry the steamed dumplings until golden for chili oil potstickers.Make them soup dumplings: Serve steamed dumplings in hot veggie broth with extra chili crisp.
Extra spicy: Add Sichuan peppercorns or use hot chili crisp instead of mild flakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe for chili oil wontons is SO good! The filling was super juicy, and the chili oil concoction had the perfect spicy kick. Insanely delicious! Totally making these again!
This was my first time making wontons and I accidentally made enough to feed a small family