Homemade Sesame Ginger Dumplings in Chili Oil. Best for nights when you’re craving spicy, warming, dumplings, but want something healthier and made at home. Easy homemade dumplings with two filling options…sweet-spicy roasted squash and chicken or pork. Toss the dumplings up in a garlicky chili oil just before serving. These dumplings are a fun and healthy dinner to make any night of the week. So delicious, spicy, saucy, and perfectly warming for fall.
It’s dumpling day! I’ve been wanting to make dumplings in chili oil for the longest time. I waited and waited for no good reason. But today, we have dumplings and they’re just as delicious as you might imagine them to be.
Just like your favorite restaurant, but homemade.
This recipe comes with not one, but two filling options. I just couldn’t decide between a sweet-spicy roasted squash filling and a gingery chicken filling. I decided to test out both recipes to see which I enjoy more, but in the end, I loved them both so much!
So, I thought, why not share two fillings? This was you can mix and match or just make the filling you’ll enjoy the most!
Here are the details – let’s talk fillings
First up, my personal favorite filling, sweet autumn roasted squash. You can use acorn or butternut squash, both are great.
Toss the squash up with ginger and cayenne. Add some honey to help pull out the natural sweetness in the squash. Then roast until the squash is super tender and flavorful.
You’ll give the squash a light mash with a fork, then add in soy sauce for that salty umami flavor. It’s a little different, but so delicious!
Now the chicken. This is my go-to filling for dumplings. It’s a mix of ground chicken (or pork), ginger, garlic, green onions, and soy sauce.
Super simple, but that’s all you need!
Start with the dumpling wrappers. Since we don’t have any Asian markets near us, I like to use Wonton wrappers. These work amazingly well and I tend to keep them in my fridge or freezer to have on hand for quick homemade egg rolls or dumplings. Of course, if you have an Asian market near you, I would recommend picking up fresh dumpling wrappers to use for truly authentic dumplings.
Assembling is easier than you’d think. I chose to fold the dough into half-moons, then just pinch them to seal at the top.
Nothing fancy. Don’t stress about making these look perfect. Each little dumpling is unique and cute in its own way!
The chili oil
Yes, you NEED this oil. It’s really the reason I made the recipe. It’s the perfect finishing touch to these dumplings. Think a little spicy, a little garlicky, and made with caramelized shallots, which make these even more delicious.
This chili oil is simple too! Just simmer everything together in sesame oil until the oil is super fragrant with garlic and shallot scents in the air. Then add plenty of chili flakes. Well, that’s what I do, add them to your liking.
To serve, boil off the dumplings. Then simply toss them in that warm chili oil and serve with toasted sesame seeds on top!
I can’t tell you how much I love this recipe, DELICIOUS.
Here’s a tip, make the dumplings in bulk over the weekend or whenever you have time. Then freeze what’s leftover for the quickest, easiest lunch or dinner…any day of the week. To reheat the frozen dumplings, simply boil as directed above and toss them in the chili oil.
Perfect fall dinner. Our nights are so much longer these days. Sometimes it’s actually nice to be able to spend a little extra time in the kitchen preparing dinner. These are especially fun to make with others. So grab a few friends, your husband, kids, whoever. Then make a fun night out of this!
Looking for other dumpling recipes? Here are a few ideas:
Lastly, if you make these Sesame Ginger Dumplings in Chili Oil be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sesame Ginger Dumplings in Chili Oil
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 2 small acorn squash, sliced, or 4 cups cubed butternut squash
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 2 teaspoons honey
- 1/3 cup low sodium soy sauce or tamari
- 24-26 round dumpling or wonton wrappers
- toasted sesame seeds, for serving
- 1. To make the Squash Dumplings: Preheat the oven to 425° F. On a baking sheet, toss together the squash, olive oil, ginger, cinnamon, cayenne, and honey. Bake for 25-30 minutes, or until tender. 2. Peel the squash skin away from the acorn squash and add the squash to a bowl. Add the soy sauce to the squash and mash together. 3. To make the Chicken Dumplings: combine all ingredients in a bowl. 4. To assemble the Dumplings: spoon 2 teaspoons of filling onto each wrapper. Brush water around the edges of the wrapper. Fold the edges of the wrapper up and around the filling and pinch to seal. Repeat with the remaining filling. 5. To make the chili oil. In a medium skillet, combine the sesame oil, garlic, shallot, and bay leaf. Cook over medium heat until the garlic turns golden. Remove from the heat and stir in the chili flakes. Season with salt. 6. Bring a large pot of salted water to a boil. Boil the dumplings until they float, 3-4 minutes. Toss the warm dumplings in the chili oil. Serve topped with green onions and sesame seeds.
Calories for Squash Dumplings 200 Calories for Chicken Dumplings 308