Chili Crisp Oil
1 cup neutral flavored Oil
2 small Shallots (or 1 large), sliced thin
1 bulb of Garlic, sliced thin
1 inch knob of fresh Ginger (optional)
1/4 cup Gochugaru, course
1 TBSP Sichuan Peppercorns, ground
2 cayenne peppers, dried & ground
2 Bay Leaves
1 Star Anise
1 small Cinnamon Stick
Mandarin Peels (or orange)
1 tsp Roasted Salt (or kosher salt)
1 TBSP Sugar
1/4 tsp Ground Ginger (optional)
1 TBSP Porcini Mushroom Powder
1 TBSP Roasted Sesame Seeds
Prepare all ingredients before beginning.
Thinly slice shallots and garlic. Set aside. (If you prefer fresh ginger, slice and add here too)
Peel mandarin/orange. Set aside.
Heat oil over medium low until it reaches about 250°F. Add shallots and garlic. Stir frequently to prevent sticking and burning. Lower heat to low if needed to maintain close to 225°F to 250°F.
After 1-2 minutes of light frying, add aromatics: bay leaves, star anise, cinnamon, and mandarin peels.
Once the garlic and shallots are lightly golden, remove from heat and pour over the gochugaru/sichuan/cayenne mixture.
After cooling for a minute or two, add in the salt, sugar, mushroom powder, ginger (if using ground), and sesame seeds. You don’t want these to burn.
Stir well, let cool, and store in the refrigerator.
Dumpling Sauce:
2 TBSP Chili Crisp
1 TBSP Perilla oil (or sesame oil)
1 tsp Ginger Garlic Honey (see other video)
1 tsp Soybean paste (or miso or soy sauce)
Water (to taste/consistency preference)
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