SMELL-O-VISION needs to be real for this Chili Oil Dumplings Recipe 

LEARN HOW TO MAKE EASY CHINESE CHILI OIL DUMPLINGS RECIPE AT HOME!
LAY HO MA! I promise you, once you make these incredibly delicious dumplings they will be an on-going supply of these little guys in your freezer forever! Join me in this episode and learn how to make an easy Chinese chili oil dumplings recipe stuffed with a meaty tofu crumble.
Ingredients:
350g extra firm tofu
2 pieces garlic
2 small pieces ginger
4 sticks green onion
3 tbsp avocado oil
1 tbsp soy sauce
3 tsp dark soy sauce
1 tbsp potato starch
100g water chestnuts
30-32 dumpling wrappers ( • How to make vegan Dump... )
2 tbsp chili oil ( • Most addictive Red Chi... )
1 tsp soy sauce
1 tsp black rice vinegar
Directions:
1. Pat dry the extra firm tofu with a paper towel, then place in a bowl. Mash the tofu with a fork and turn it into a crumble
2. Finely chop the garlic, ginger, and green onions. Set aside some of the green onions for garnish
3. Heat up a nonstick pan to medium heat. Add the avocado oil
4. Add and sauté the garlic, ginger, and green onions for 2-3min
5. Add and sauté the tofu crumble for 5-7min
6. Add the soy sauce and dark soy sauce. Sauté for another 2-3min
7. Transfer the tofu crumble into a mixing bowl. Add the potato starch and roughly chopped water chestnuts. Mix well with a spoon. Then, push the mixture to the sides of the bowl and allow to cool for 8-10min
8. Have a cup of water and a baking tray lined with parchement paper ready
9. Scoop a generous tsp of filling and place in the middle of the wrapper. Use your fingers to compress the filling. Spread a little bit of water around the filling and begin pleating the dumpling. Repeat until the mixture is used up. Be sure to press firmly to seal them!
10 . Bring a small pot of water to boil for the dumplings
11. Make the sauce by mixing together the chili oil, soy sauce, and black rice vinegar
12. Boil the dumplings for 3-4min (a couple minutes more if cooking from frozen)
13. Strain out the water and plate the dumplings. Spoon over the chili oil sauce and garnish with green onion
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and RU-vid chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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