Sichuan Dumplings Recipe

I absolutely love this recipe because it combines the savory flavors of pork and shrimp with the aromatic punch of garlic and ginger, creating dumplings that are insanely delicious and satisfying to make. The excitement of crafting each bite-sized masterpiece by hand and then biting into the perfectly crispy, juicy goodness takes me to my happy place every time.

I adore crafting these delectable dumplings from Sichuan, filled with 300g of ground pork and 200g of shrimp. They are so full of flavor, thanks to an aromatic blend of minced garlic and ginger, soy sauce, and a mere dash of white pepper.

And the scallions? Fresh or fried, they make the umami- and sweet-tinged dumpling filling impossible to forget.

I made these dumplings for a Thanksgiving feast, and they did America proud.

Ingredients

Array

Ingredient Quantities

• 300g ground pork
• 200g shrimp, peeled and deveined, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon sesame oil
• 1/2 teaspoon white pepper
• 1 tablespoon cornstarch
• 1/4 cup chopped scallions
• 50 dumpling wrappers
• 1/2 cup water (for sealing dumplings)

Instructions

1. In a big mixing bowl, mix the ground pork, chopped shrimp, minced garlic, minced ginger, soy sauce, Shaoxing wine, sesame oil, white pepper, cornstarch, and scallions. The mixture should be combined thoroughly and be relatively homogeneous; this is easy to achieve if you use your hands to do the mixing.

2. Set a dumpling wrapper flat on a clean surface. In the center of the wrapper, place roughly one level teaspoon of filling.

3. Wet the edges of the wrapper by dipping a finger in a small bowl of water.

4. Make sure the filling is sealed inside when you fold the dumpling. Press the edges together to form a crescent shape. If you want, you can create pleats along the edge for a traditional look.

5. Make all of the dumplings by repeating the steps with the remaining wrappers and filling.

6. Place a large non-stick skillet on medium-high heat and add 1 tablespoon of oil. When the oil is hot, add a batch of dumplings to the skillet. Arrange the dumplings in a single layer and make sure they don’t touch anywhere.

7. Sauté them for 2-3 minutes or until the bottoms are a golden brown color.

8. Add 1/4 cup of water to the skillet, but do it slowly and carefully. Then cover with a lid to contain the steam. You want to create a sauna for the dumplings. Let them steam for about 5-7 minutes. If you can’t hear them, listen closely for any sound of water droplets getting caught in the lid and sizzling.

9. Take off the lid and keep cooking for another 1-2 minutes to re-crisp the bottom.

10. Serve your choice of sauce, such as soy sauce or chili oil, in shallow bowls for dipping and enjoy!

Equipment Needed

1. Large mixing bowl
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Measuring cup
6. Small bowl (for water)
7. Non-stick skillet with lid
8. Wooden spoon or spatula
9. Tongs (optional)

FAQ

• What is the best way to mix the filling?Combine the pork, shrimp, garlic, ginger, soy sauce, Shaoxing wine, sesame oil, white pepper, cornstarch, and scallions in a bowl. Use your hands to mix until the ingredients are evenly distributed and well blended.

  This ensures all the ingredients are evenly mixed and distributed, a necessity when creating dumplings.

• How do I prevent dumplings from sticking to the steamer?Cabbage leaves or parchment paper can be used to line a steamer, allowing for even steaming and preventing dumplings from sticking.
• Can these dumplings be frozen?Indeed, place them in a single layer on a baking sheet to freeze. Then, move them to a bag. Cook from frozen; do not thaw.
• Is there an alternative to Shaoxing wine?You can replace it with dry sherry or leave it out if you wish, though it adds an extra flavor dimension to the dumplings.
• How can I tell when the dumplings are cooked?When they are cooked through and the filling reaches an internal temperature of 160°F (70°C), the dumplings are done.
• Are there variations to this recipe?Certainly, you can play around with the ingredients. For example, try adding vegetables like napa cabbage or swapping pork for chicken for a completely different flavor.
• What dipping sauce goes well with these dumplings?Combining soy sauce, vinegar, and chili oil produces an excellent dipping sauce.

Substitutions and Variations

Instead of using ground pork, you can use ground chicken or turkey.
Firm tofu, finely crumbled, can serve as a stand-in for shrimp in a dish offering a vegetarian option.
Tamari or coconut aminos can be used instead of soy sauce for a gluten-free alternative.
Shaoxing wine can be replaced with dry sherry.
Substitute black pepper for white, and while the dish will not taste “off,” it will lack the unique quality that comes from using white pepper. All right, we have three very direct substitutes for white pepper on hand. But what do we do when those three are not available?

Pro Tips

1. Chill the Filling Before you start assembling the dumplings, let the filling mixture chill in the refrigerator for about 30 minutes. This makes the filling firmer and easier to handle, helping you avoid over-stuffing and making sealing easier.

2. Use a Bench Scraper To prevent the wrappers from sticking to your work surface, use a bench scraper to assist in lifting them up. Dust the surface with a tiny bit of cornstarch or flour to prevent sticking as well.

3. Test for Flavor Before making all your dumplings, cook a small amount of the filling in a pan and taste it. This allows you to adjust the seasonings to your preference before filling all the dumplings.

4. Seal with Precision Ensure each dumpling is sealed tightly by pressing out any trapped air around the filling before sealing the edges. This prevents them from bursting during cooking.

5. Variation in Cooking If you prefer boiled dumplings, skip the pan-frying step. Instead, cook the dumplings in boiling water for about 4-5 minutes or until they float to the top. This results in a softer texture compared to the crispy-bottomed pan-fried version.