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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.

Sesame Ginger Dumplings in Chili Oil |

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!

Sesame Ginger Dumplings in Chili Oil |

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!

Sesame Ginger Dumplings in Chili Oil |


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!

Sesame Ginger Dumplings in Chili Oil |

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!

Sesame Ginger Dumplings in Chili Oil |

Looking for other dumpling recipes? Here are a few ideas: 

Sesame Chicken Dumplings in Spicy Broth with Garlic Crisps

Chinese Mushroom Dumplings with Sweet Chili Ginger Sesame Sauce

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

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6
Calories Per Serving: 1912 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Squash Dumplings

Chicken Dumplings

Chili oil


  • 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
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Sesame Ginger Dumplings in Chili Oil |

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  1. 5 stars
    Loved the flavors in this soup, made both the chicken filling and the mushroom one. I agree with another commenter, I think the chicken one could have used some ginger and maybe a bit of salt, but I realize the idea is to have a “french onion” soup, so maybe some of those other flavors could clash, but after having the soup, I think not. The recipe says its for six, and while I think the dumplings could feed six, but broth did not. Next time I’d double or triple to broth so that there would be extra. We do love our broth in this family. Speaking of the broth though, YUM! Do make sure to take the time to let the flavors develop, it’s so important. As we have a vegetarian in the family, we stuck to a veggie broth for the whole of it. We crunched some wasabi seaweed over it along with the green onions and some of the kids added furikake. Oh, and we used wonton wrappers. Delicious recipe. Thanks!

    1. Hey Jessica,
      Awesome!! Love to hear that this recipe was enjoyed, thanks for making it and sharing your review:) Happy Thanksgiving! 🍽

  2. 5 stars
    We made the squash filling and used wonton wrappers. Flavors are great. Chili oil is super easy. We opted for 2 T red pepper flakes and it was just enough to get the sinuses working but next time will do three. I will try again though to get the texture we want. Boiling just left them a little soft. We also fried a few until they were crisp, which I preferred but wondered how much more calories this added. Maybe worth it, but might see if there are other options. Also will try the meat version. But this makes a lot. The two of us will be eating dumplings for awhile.

  3. Hi! Is there a chance that something happened to your calorie counter? I was looking for something to make for dinner this week and found that many of my saved recipes skyrocketed in calories from the last time I used the recipes and then it looks like this one is estimating 1900 (!) calories per serving, but your notes seem to indicate differently. Just curious lol — this is normally part of how I choose what to make 🙂

    1. Hey Mona,
      I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT

        1. Hey Valerie,
          They should be okay in the fridge! Please let me know if you have any other questions, I hope you love this recipe! xx

  4. Planning to try this recipe soon! Love the combo of options with squash and chicken/pork. I’d like to serve a side with it – any quick and easy suggestions?