Name: Sichuan Dumplings
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Authentic Chinese
Ingredients: 225g (30pcs) White Wonton Pastry Wrappers; 1 tsp Groundnut Oil; 1 tsp Lee Kum Kee Chiu Chow Chilli Oil; 1 tsp Finely Chopped Garlic; 2 tsp Finely Chopped Spring Onions; 2 tsp Roasted Sichuan Pepper corns, Ground; 2 Tbsp Sesame Paste or peanut butter or Hazelnut Paste; 2 Tbsp Lee Kum Kee Premium Dark Soy Sauce; 1 Tbsp Sugar; 2 tsp Lee Kum Kee Chilli Garlic Sauce; 75ml Chicken Stock; 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; 2 tsp Lee Kum Kee Pure Sesame Oil

Ingredients

225g (30pcs) White Wonton Pastry Wrappers

1 tsp Groundnut Oil

1 tsp Lee Kum Kee Chiu Chow Chilli 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

2 Tbsp Lee Kum Kee Premium Dark Soy Sauce

1 Tbsp Sugar

2 tsp Lee Kum Kee Chilli Garlic Sauce

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

2 tsp Lee Kum Kee Pure Sesame Oil

Method

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.

Finely chop the mushrooms and combine them with the remaining filling ingredients. Mix well.

Place about 1 rounded teaspoon of filling inside each wonton wrapper.

Add a little water to the sides of the wrapper. Damp the edge with water and seal it tightly.

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.

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.