Sichuan Boiled Dumplings With Spicy Dipping Sauce

Name: Sichuan Boiled Dumplings With Spicy Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 8 ounces ground pork; 2 ounces small shrimp, peeled, deveined, and minced; 1 tablespoon soy sauce; 1 tablespoon vegetable oil; 1 tablespoon minced cilantro; 1 scallion, green and white parts, trimmed and minced; 1 chinese dried black mushroom, soaked until softened, and cap minced; 1 teaspoon dark sesame oil; 1/4 teaspoon white pepper; 2 tablespoons cornstarch, plus more for sprinkling; about 20 round dumpling wrappers; Sauce; 2 tablespoons vegetable oil; 2 scallions, white part only, trimmed and minced; 5 garlic cloves, peeled and minced; 1 tablespoon fresh ground black pepper; 2 tablespoons sugar; 2 tablespoons chinese black vinegar or 2 tablespoons balsamic vinegar; 2 tablespoons hot bean paste; 1 tablespoon soy sauce; 1 tablespoon dark sesame oil; 1 tablespoon hot chili oil

Servings: persons

Filling
8 ounces ground pork
2 ounces small shrimp, peeled, deveined, and minced
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon minced cilantro
1 scallion, green and white parts, trimmed and minced
1 chinese dried black mushroom, soaked until softened, and cap minced
1 teaspoon dark sesame oil
1/4 teaspoon white pepper
2 tablespoons cornstarch, plus more for sprinkling
about 20 round dumpling wrappers
Sauce
2 tablespoons vegetable oil
2 scallions, white part only, trimmed and minced
5 garlic cloves, peeled and minced
1 tablespoon fresh ground black pepper
2 tablespoons sugar
2 tablespoons chinese black vinegar or 2 tablespoons balsamic vinegar
2 tablespoons hot bean paste
1 tablespoon soy sauce
1 tablespoon dark sesame oil
1 tablespoon hot chili oil

1
Editor's Note: Hot bean paste is a savory, spicy combination of fermented soybeans and chiles. Look for jars at Asian markets.
2
For the filling, combine the pork, shrimp, soy sauce, vegetable oil, cilantro, scallion, mushroom, sesame oil, white pepper, and 1/3 cup water in a medium bowl. Mix well. Cover, and freeze for 1 hour (or refrigerate overnight) to firm the mixture and make it easier to handle.
3
Dissolve the cornstarch in 3 tablespoons cold water in a small bowl to make a paste. Line a baking sheet with waxed paper and sprinkle it with cornstarch. Moisten the edges of a dumpling wrapper by dipping your finger into the paste and running it over the edge of the wrapper. Using a blunt knife as a scoop, place about a tablespoon of the filling in the center of the wrapper. Bring the edges of the wrapper up to meet at the top of the filling and pinch them closed, squeezing the dough. Place the dumpling on the baking sheet. Repeat with the remaining filling and wrappers. (The uncooked dumplings can be made ahead, covered with plastic wrap, and refrigerated for up to 1 day. Or freeze them for up to 3 months. To freeze, place them in a single layer in a plastic storage container or plastic storage bag, arranged so that the dumplings don't touch one another. When you are ready to cook them, the frozen dumplings will be easy to remove, one by one.).
4
Bring a large saucepan of water to a boil over high heat. Add the dumplings and cover the pan. Cook until the filling is cooked through and the dumplings are floating on top of the water, about 4 minutes.
5
While the dumplings are cooking, make the sauce: Heat a wok or medium skillet over high heat. Add the oil and heat until it shimmers. Add the scallions, garlic, and black pepper, and stir-fry for 20 seconds. Transfer to a small bowl. Add the sugar, vinegar, hot bean paste, soy sauce, sesame oil, and hot chile oil to the scallions, and mix well. Divide the sauce among four soup bowls.
6
Carefully drain the dumplings in a colander. Place the dumplings on top of the sauce in the bowls, and serve immediately.

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Filling, 8 ounces ground pork, 2 ounces small shrimp, peeled, deveined, and minced, 1 tablespoon soy sauce, and more.

Yes, Sichuan Boiled Dumplings With Spicy Dipping Sauce falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!