Foxy Fiery Dumplings
Lee Kum Kee

Foxy Fiery Dumplings

Serves 4
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225g (30pcs)   White Wonton Pastry Wrappers
250g   Minced Pork, at least 10% fat
25g   Dried Shiitake Mushroom (soaked in hot water and rehydrated, about 20mins)
4 Tbsp   Spring Onions, finely chopped
1 Tbsp   Cornflour
2 Tsp   Salt
A pinch Black pepper, freshly ground

Sauce Mix

Part A
2 Tbsp   Sesame Paste or peanut butter
4 Tbsp   Hot Water
1 tsp Lee Kum Kee Chiu Chow Chilli Oil or more according to taste
1 tsp Sugar
Part B
1 Tbsp   Peanut oil
1 tsp   Garlic, finely chopped
1   Spring onion, finely sliced


1 Squeeze out the excess water of the Shiitake Mushroom. Remove and discard the woody stems and dice finely.
2 Combine all the filling ingredients with 2 Tbsp of the water used to rehydrate mushrooms. Mix well until the meat and vegetables are well combined.
3 Place about 1 rounded teaspoon of filling inside each wonton wrapper.
4 Brush a little water to the edges of the wrapper and seal it tightly. Repeat until all rappers are used.
5 In a heat proof bowl, mix hot water with sesame paste. Then add ingredients from Part A.
6 Add chopped garlic and spring onions on top of the sauce (DO NOT MIX).
7 Heat the peanut oil in a saucepan. Once the oil is smoking, pour it over the top of the chopped garlic and spring onions, which is still atop of the sauce. Once the oil is added, leave the mix to sit.
8 Bring a medium-size pot of water to boil and poach the dumplings for about 3 minutes or until they float to the top. Remove and drain and serve with the sauce.


1 Reference Recipes: Sichuan Dumplings
2 When wrapping the wontons, seal it as close to the filling as possible leaving little or no space when the edges are pressed together. This prevents the wonton from bursting open or filling up with water during cooking.
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