Name: Dumplings With Chile Crisp Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Cuisine: Chinese
Ingredients: 8 ounces firm tofu, cut into 1/4-inch slices; 6 ounces spinach, watercress, or baby bok choy, finely chopped (about 3 cups); 3 ounces garlic chives or scallions, thinly sliced (about 1 cup); 1 teaspoon kosher salt; 2 celery stalks, finely chopped (about 1/2 cup); 1 tablespoon soy sauce, plus more for serving; 1 tablespoon chile crisp, plus more for serving; 35 homemade dumpling wrappers or store-bought round wrappers; Grapeseed or other neutral oil, for frying; Chinese black vinegar or rice vinegar and sesame oil, for serving

Ingredients

8 ounces firm tofu, cut into 1/4-inch slices

6 ounces spinach, watercress, or baby bok choy, finely chopped (3 cups)

3 ounces garlic chives or scallions, thinly sliced (1 cup)

1 teaspoon kosher salt

2 celery stalks, finely chopped (1/2 cup)

1 tablespoon soy sauce, plus more for serving

1 tablespoon chile crisp, plus more for serving

35 homemade dumpling wrappers or store-bought round wrappers

Grapeseed or other neutral oil, for frying

Chinese black vinegar or rice vinegar and sesame oil, for serving

Instructions

Step 1: Arrange the tofu slices in a single layer on a clean kitchen towel or between double layers of paper towels. Roll tightly in the towel as if rolling a sleeping bag, then squeeze it over the sink to remove as much liquid as possible. Let stand 10 minutes for the tofu to continue releasing liquid. If the towel gets soaked, transfer the tofu to another dry towel.

Step 2: Toss the spinach, chives, and salt in a colander. Let stand for 10 minutes, then squeeze the greens in the colander over the sink to release as much liquid as possible. Transfer the greens mixture to a large bowl. Add the drained tofu, squeezing it to crumble into bits as you add it, then mix evenly with the greens. Add the celery, soy sauce, and chile crisp, and stir until evenly mixed. Taste, and add more soy sauce and chile crisp if you’d like. The filling on its own should be very flavorful because the wrappers are not seasoned at all.

Step 3: Set up a dumpling assembly line with the bowl of filling, wrappers, and a small bowl of water. Using a dessert spoon or other small spoon, scoop a mound of filling, then press it against the side of the bowl into a tiny football shape. Set the filling in the center of one wrapper. Use your fingertip to dampen the edges with water. Bring together the sides over the filling to enclose in a half-moon. Pinch the center together, then press the edges to seal, pleating decoratively if you’d like. Sit the dumpling upright on your work surface. Repeat with the remaining filling and wrappers. Cook immediately or freeze in a single layer on a rimmed baking sheet until hard, then transfer to airtight containers and freeze for up to 3 months.

Step 4: Choose a skillet size based on how many dumplings you want to cook: an 8-inch skillet fits 8 to 10 dumplings; a 10-inch fits 14 to 16. Coat a well-seasoned cast-iron or nonstick skillet with a thin, even layer of oil. Arrange the dumplings pleated side up, spacing about 1/3 inch apart, filling the pan. Add cold water to come 1/3 inch up the sides (about 1/4 cup for 8-inch pan; 1/2 cup for 10-inch).

Step 5: Cover the skillet and cook over medium heat until the rapid popping sound slows to a steady low crackle, about 10 minutes. Uncover and check if the bottoms are browned and the dough is slightly translucent to the top. If yes, remove from heat; if not, cook uncovered 1 to 2 minutes longer. Let rest for a minute to release naturally from the skillet. Transfer dumplings to a plate, browned side up. Serve with a dipping sauce made from soy sauce, chile crisp, vinegar, and sesame oil, and enjoy while hot.

Tips & Variations

Pressing the tofu thoroughly helps keep the filling from becoming watery and ensures better texture inside the dumplings.

For a milder heat, reduce the amount of chile crisp or substitute with chili flakes.

Try other greens like napa cabbage or kale if spinach isn’t available.

You can freeze uncooked dumplings on a tray before transferring them to containers to prevent sticking.

Storage

Store cooked dumplings in an airtight container in the refrigerator for up to 3 days. Reheat by pan-frying gently until warmed through, adding a splash of water and covering briefly to steam. Uncooked dumplings freeze well for up to 3 months; cook them directly from frozen using the same skillet method.

FAQs

Can I use store-bought dumpling wrappers?

Yes, store-bought round dumpling wrappers work perfectly and save time. Just keep them covered with a damp towel to prevent drying out while assembling.

What is chile crisp and where can I find it?

Chile crisp is a flavorful chili oil condiment with crunchy bits of fried garlic, onions, and chilies. It’s widely available in Asian grocery stores and online. It adds spice and texture to the dumplings but can be adjusted based on your preferred heat level.