Sichuan Dumplings in Spicy Sauce by Ken Hom
Lee Kum Kee

Sichuan Dumplings in Spicy Sauce by Ken Hom

Makes about 25-30 dumplings
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Sweet and savoury with added spice, this quintessential authentic Chinese recipe will guide you to make up to 30 dumplings for your dinner guests. These wontons combine great textures and flavours, pair nicely with a sauce infused with Lee Kum Kee Chilli Garlic Sauce.


225g wonton wrappers
1 tsp groundnut oil
1 tsp finely chopped garlic
2 tsp finely chopped spring onions
For Fillings
450g (1lb) fatty minced pork
25g Chinese dried black mushrooms or dried cepes mushrooms
4 Tbsp spring onions or leeks (white part only), finely chopped
1 egg white
1 tsp cornflour
2 tsp salt
Black pepper, freshly ground

Sauce Mix

2 tsp roasted Sichuan peppercorns, ground
3 Tbsp sesame paste or peanut butter or hazelnut paste
1 Tbsp sugar
75ml (3 fl oz) chicken stock


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. Gather the four sides of the wrapper up over the filling, allowing the wonton skin to fold in pleats naturally. Gently pinch the wrapper together just at the top of the filling to seal. Continue until you have used up all the stuffing.
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 cepes 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 onions.
3 Hazelnut paste does wonders for the sauce if sesame paste is difficult to find.
4 For extra spice, simply add more of the Chiu Chow Chilli Oil and Chilli Garlic Sauce. 
5 The dumplings and sauce can be prepared in advance and refrigerated, ready for cooking when needed. 
6 For a non-spicy sauce or vegetarian alternative, use the below ingredients and follow the same steps above:
1 Tbsp Lee Kum Kee Sesame Wok Oil. 
7 1 Tbsp finely chopped garlic. 
8 2 Tbsp finely chopped spring onions. 
9 Freshly ground black pepper to taste. 
10 3 Tbsp sesame paste or peanut butter or hazelnut paste. 
11 2 Tbsp Lee Kum Kee Premium Dark Soy Sauce. 
12 1 Tbsp Lee Kum Kee Premium Light Soy Sauce. 
13 1 Tbsp Lee Kum Kee Seasoned Rice Vinegar. 
14 1 Tbsp sugar. 
15 75ml (3 fl oz) chicken or vegetarian stock. 
16 Make the sauce in the same method as above. It reheats well and can be served hot or at room temperature.
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