Sichuan Dumplings
Lee Kum Kee

Sichuan Dumplings

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225g (30pcs) White Wonton Pastry Wrappers
1 tsp Groundnut Oil
1 tsp Finely Chopped Garlic
2 tsp Finely Chopped Spring Onions

Sauce Mix

2 tsp Roasted Sichuan Pepper corns, Ground
2 Tbsp  Sesame Paste or peanut butter or Hazelnut Paste
1 Tbsp  Sugar
75ml   Chicken Stock

For Filling

250g Minced Pork
25g Chinese dried shiitake mushroom, soaked and rehydrated
4 Tbsp Spring onions or leeks (white part only), finely chopped
1 Egg white
1 tsp Cornflour
2 tsp Salt
Dash of Black Pepper, freshly ground


1 Soak the mushrooms in a bowl of warm water for about 20 minutes or until they are soft and pliable. Squeeze out the excess water and cut off and discard the woody stems.
2 Finely chop the mushrooms and combine them with the remaining filling ingredients. Mix well.
3 Place about 1 rounded teaspoon of filling inside each wonton wrapper.
4 Add a little water to the sides of the wrapper. Damp the edge with water and seal it tightly.
5 Heat a wok or large skillet until it is hot and add the groundnut oil and Chiu Chow Chilli Oil. Add the garlic and spring onion and stir-fry for 20 seconds, then add the sauce mix and simmer for 5 minutes. Remove the mixture to a separate bowl.
6 Bring a medium-size pot of water to a 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 Dried ceps mushrooms are a great substitute if Chinese dried mushrooms are unable to be found.
2 The white part of leeks gives the dumplings an even richer taste, a good alternative to spring
3 Hazelnut paste does wonders for the sauce if sesame paste is difficult to find.
4 For extra spice, simply add more of the Lee Kum Kee Chiu Chow Chilli Oil and Lee Kum Kee Chilli Garlic Sauce .
5 The dumplings and sauce can be prepared in advance and refrigerated, ready for cooking when needed.
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