Garlic Chili Crunch with Dumplings
Tender dumplings tossed in a savory garlic chili crunch sauce that delivers just the right kick. Bold, aromatic, and packed with umami, this dish brings heat, texture, and flavor in every bite.
INGREDIENTS
- ¾ cup vegetable oil – SGC# 054346
- 1 ½ shallots finely chopped – SGC# 193649
- 6 cloves garlic, finely chopped – SGC# 192922
- 2 teaspoons ground cinnamon – SGC# 191520
- ¾ cup red pepper flakes – SGC# 170591
- Ginger, peeled and finely chopped – SGC# 191395
- 2 tablespoons soy sauce – SGC# 087411
- 2 teaspoons white sugar – SGC# 051755
- 1 teaspoon shiitake mushroom powder – SGC# 170511
- ½ teaspoon salt – SGC# 052100
INSTRUCTIONS
· Bring oil, shallots, garlic, star anise, and cinnamon to a simmer in a medium saucepan over medium heat. Continue simmering, swishing oil around occasionally, until garlic and shallots are browned, about 20 minutes.
· Mix red pepper flakes, ginger, soy sauce, sugar, mushroom powder, and salt together in a medium bowl.
· Strain shallot mixture through a fine mesh sieve over red pepper flake mixture. Let garlic and shallot pieces cool in the sieve, then stir them back into the infused oil. Discard star anise.
· Pour into a glass container with a secure top; chill until ready to use.
