Garlic Chili Crunch with Dumplings

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.