Szechuan dumplings also spelled Sichuan dumplings, is a popular appetizer of the Chinese cuisine, especially for those who like their food hot and spicy. Its difference between Chinese Pot-stickers is the particular chili oil sauce.
- 30-40 dumpling wrappers (round shape)
- 10 1/2 oz. pork
- 1 green onion
- 1 piece ginger
- 1/4 cup water
- 1 egg
- 1 1/2 tsp salt
- 1/3 tsp ground pepper
- 4 tsp sesame oil
- 4 tsp soy sauce
- 4 tsp chili oil
- 2 tbsp garlic, minced
- Rinse ginger and green onion, slice into pieces and soak with water for 20 minutes for this Szechuan dumplings recipe.
- Clean pork, pat it dry with paper towel, cut across the grain into thin strips and then chop cross-wise pattern completely.
- In a big bowl, mix meat with marinade and the ginger mixture liquid, well mix and then stir in sesame oil, stirring around.
- Remove the wonton wrappers; sprinkle some flour on the top to prevent them sticking together, set aside on the board.
- Place wrapper on left hand, spoon the filling into the middle, wet one edge with water and then fold the edges tightly with hands.
- While you are making the rest 5-10 dumplings, in a pot, bring enough water into a boil at high heat, and add food into pot.
- Continue cook with the lid uncovered, whisk around while boiling until they floated up, it takes about 3-5 minutes generally.
- Remove dumpling with a slotted spoon and drain the water thoroughly, place in serving plates. Mix sauce around in a bowl.
- Serve Szechuan dumplings recipe with the dipping sauce poured on the top or enjoy alone but with the sauce aside.