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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.
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!
Assemble
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:
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
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.
Ingredients
Squash Dumplings
- 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
Chicken Dumplings
- 1 pound ground chicken or pork
- 1 teaspoon ground ginger
- 1 clove garlic, grated
- 4 chopped green onions
- 1/3 cup low sodium soy sauce or tamari
- black pepper
Chili oil
- 3/4 cup sesame oil
- 4 cloves garlic, smashed
- 1 shallot, quartered
- 1 bay leaf
- 1-3 tablespoons crushed red pepper flakes, to taste
Instructions
- 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.
Notes
Calories for Squash Dumplings 200
Calories for Chicken Dumplings 308
This post was originally published on September 23, 2021
The times you quote to make a recipe are VERY deceiving. I’m an older seasoned cook, and to state that this only takes 30 minutes to prep, when you have to cook the squash for 25-30 minutes alone (before getting started doing the rest), is lunacy.
I know you must think no one will make the recipes if you are honest with the prep times, but I can’t be the only one who is having this issue. I made one of your shrimp dishes last night, where you quoted 15 minutes prep time for the entire dish, yet it took me 20 minutes to peel and devein all of the shrimp, alone! The dish took more like 1 hour and 15 minutes to complete. The flavor is good, but please be honest with the prep and cook times! My husband doesn’t want me to make any more of your dishes, as this has been a pattern for ALL of your meals.
Why did you not purchase peeled and deveined shrimp? I’m confused.
I have no problem making 90% of these amazing recipes in the prescribed time! 🙂
Generally prep times only include active prep, not the times when you’re hands off/waiting for things to roast. That falls into the cook time. Also you can’t fault Tieghan for your choosing to buy shrimp that you had to peel and devein yourself
Hi Sharon,
So sorry my recipes are taking you longer to make than stated. The times really are just a guide and what I found I was able to make the recipe in. Everyone works differently in the kitchen and may have some interruptions. As for the shrimp, the recipe calls for peeled and deveined shrimp-so that was not included in my timing because I already purchased them that way. I hope this makes sense. Have a lovely weekend! xTieghan
Byeeee Sharon!
Hi! For the chili oil should we used toasted sesame oil or untoasted? I’m thinking toasted would be way too strong for that much oil? Thanks for another amazing looking recipe!
Or you could just stop following her all together because It’s not like she’s deliberately lying. Either use your own experience with baking times, etc or use someone else’s recipes.
Alyssa, I meant for my previous comment to be for Sharon who is talking about deceptive prep times.
Hey Alyssa,
I did not use toasted sesame oil, I just used regular. I hope you love this recipe, please let me know if you give it a try! xTieghan
Can these be made and frozen to enjoy later?
In the blog post above the recipe, she states that you can prep them and freeze them. Then you boil them when ready and toss in chili oil 🙂 this is what I am wanting to do as well!
Hey Gracie,
You bet! I would assemble the dumplings, freeze, and then you can steam from frozen:) I hope you love this recipe, please let me know if you give it a try! xTieghan
I hope this is not a stupid question but I’ve never made dumplings before……do you stuff them with the raw chicken or do you cook it off first?
You can ignore my question lol I see the answer below. Thanks anyways
Hey Kynn,
The meat is going to cook when the dumplings are steaming, you can follow all of the instructions as is. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Hi.. where the recipe for the homemade dumplings? Thx
Hey Deb,
Do you mean the wonton wrappers?
I use: 2 cups flour, pinch of salt, and 3/4 cup of boiling water. Mix the hot water with flour and salt until a dough ball forms. I just use a spatula, then knead with my hand until the dough ball forms. It’s really easy. Cover the dough and let sit 30 minutes. Then, roll it out super thin and cut into 26-30 wrappers. Use as directed:) Please let me know if you have any other questions! xTieghan
Do you need to pre cook the ground chicken? Is 4 minutes enough to fully cook from raw? cant wait to make these
Hey Alexandra,
You do not need to pre-cook the chicken, since it is such small amount, the chicken will fully cook in the dumpling wrappers. I hope you love the recipe! xTieghan
Hi Alexandra, I experimented making these dumplings with rice paper sheets last night (my family is gluten free)! I used the squash filling and rolled into rice paper sheets. Boiling and steaming did not work as the rice paper is too delicate, but frying the dumplings in some vegetable oil worked really well! I fried them in small batches (was a bit messy and took some time) but the result was delicious.
Oops sorry, my reply was meant for Annie 🙂
Yum can you make somehow with the circle rice paper sheets?!
Hey Annie,
So sorry, I really think rice paper sheets would be too delicate for this recipe. Please let me know if you have any other questions! xTieghan
Hi Annie, I experimented making these dumplings with rice paper sheets last night (my family is gluten free)! I used the squash filling and rolled into rice paper sheets. Boiling and steaming did not work as the rice paper is too delicate, but frying the dumplings in some vegetable oil worked really well! I fried them in small batches (was a bit messy and took some time) but the result was delicious.
I need to use up some butternut squash and have some Wonton wrappers in the freezer. This recipe is just what I need.
Perfect! I hope you love the recipe!! xTieghan
Do you just slice the acorn squash in half and top the inside with the ingredients before baking?
Hey Jolene,
I cut my squash into slices and toss with the seasonings on the baking sheet. Please let me know if you have any other questions! xTieghan
If I make these earlier in the day is it best to freeze them? They looks yummy! Thanks for sharing!
Hey Donna,
If you plan to finish them the same day, I would just keep covered in the fridge. I hope the recipe turn out amazing for you, please let me know if you give it a try! xTieghan
Thank you for the vegetarian option! I might make both for my mixed vegetarian/carnivore family.
You bet! I hope you love the recipe Jennifer! xTieghan
Looks great. How many dumplings should the chicken filling recipe make approximately?
Hey Leanne,
The recipe should make about 24-26 total dumplings. You can make them all chicken or half chicken/half veggie. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
These look amazing!! What would be a good side dish to go with these?
I’d do buttered string beans!
Hey Samantha,
I would serve these alone, but egg rolls would be great, even a salad! I hope you love the recipe, please let me know if you give it a try! xTieghan
This recipe looks amazing and I can’t wait to make them! Do you think they would freeze well?
Are you able to steam the dumplings in a bamboo steamer instead of boiling?
Hey Erin,
Sure, I bet the steamer will work well for you. I hope this recipe turns out amazing, please let me know if you give it a try! xTieghan
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.
This was under the chili oil description.
Hey Frances,
You bet, I would freeze up to 3 months. I hope you love this recipe, please let me know if you give it a try! xTieghan
I never made dumplings but I am excited to try these out. Does the chicken or pork get pre-cooked in anyway before it gets mixed with the other filling ingredients?
I have the same question.
Hey Susan,
Nope, the meat will cook while the dumplings are cooking. I hope you love this recipe, please let me know if you give it a try! xTieghan