Easy chili oil recipe for dumpling (vegan)

Chili oil is a must if you're a dumpling lover. Whether it's wonton or gyoza, it'll flavor and spice up any dumpling dish, and can be used as a condiment as well as an ingredient in cooked dishes.

Although original Sichuan chili oil is made of lots of different spices, I make a slightly simpler and less traditional version of it that can be easily made at home in just a few minutes.

Here's what you need to make chili oil :

- A piece of ginger (about 2 inches)

- 2 or 3 garlic cloves

- 1 tbsp of toasted sesame seeds

- 2 tbsp of red chili flakes

- 2 tbsp of Sichuan pepper flakes

- 200 ml neutral vegetable oil (peanut, safflower, canola..)

- A large kitchen knife

- 1 small glass bottle with a pouring spout, or a glass jar

• Peel your ginger and garlic. Grate the ginger. Crush and finely mince your garlic cloves.

• The best way to crush garlic is to use a large knife. Place the blade of the knife flat on your clove, and smash the blade down with your hand to crush the clove. Once the clove is flat you can mince it.

• In a pot, slowly heat up your oil on medium heat. Be careful not to overheat the oil or it might splash and burn. Heat it up to about 160/170 °C / 330 °F. This should take about 5 to 7 minutes.

• Place all your ingredients into a bowl.

• Pour over the hot oil and let it sizzle.

• Let your oil cool down and put it into your oil bottle. You can keep it in the refrigerator for a few month.

• This oil tastes amazing with some crispy gyoza.

ENJOY!