Chili oil is a condiment that can be used so many different ways, but it is indispensable when it comes to dumplings.

You can buy chili oils, but they just don’t taste the same. And the ones that you find in the store in the little flask with the plastic tops are just awful. They have no flavor whatsoever.

Chili oil is not difficult to make, and once you make it, you stick it in the refrigerator and you can use it for weeks or even a month.

Want to try your new oil on some amazing pan fried dumplings, Quick Guide to Perfect Dumplings with Dipping Sauce

Here’s another of my favorites, Easy Shrimp Stir-Fry Recipe with Flavorful Spring Onion Oil

And my favorite rice cake recipe, Din Tai Fung Shanghai Rice Cakes with Shrimp Recipe

Looking for a list of recipes I come back to again and again, My Favorite Recipes

Why is this so good?

Its all about allowing it to steep for the hour and then adding the ground chilies

Ingredients:

1 1/2 cups of Vegetable Oil, I like Avocado oil.

2 Tbsp Sichuan Peppercorns 

1 Stick Cinnamon 

1 tsp Black Peppercorns 

1/8 tsp Cloves

5 Star Anise, whole

2 Tbsp Sesame Seeds

2 Garlic cloves, peeled and mashed

1 2 inch piece Ginger Root, peeled, cut in half and mashed. 

2 Bay Leaf

1/2 cup Chili Flakes

Preparation:

Heat oil until 285F in saucepan, add garlic, ginger root and all whole spices , turn off heat and steep for 1 hour. 

Strain the oil of the aromatics and reheat the oil to 285F. Pour the chili flakes into the hot oil, stir and allow to cool. Transfer to jar and let rest for a day before using. 

This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School