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

Why is this so good?

Its all about allowing it to seep 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 seep for 1 hour. 

Strain the oil and reheat to 285F. Pour over the chili flakes and allow to cool. Transfer to jar and let rest for a day before using.