Sichuan Dumplings (Zhong Dumplings/钟水饺)
User Reviews
5
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Prep Time
40 mins
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Cook Time
35 mins
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Total Time
1 hr 15 mins
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Servings
40 dumplings
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Calories
42 kcal
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Course
Main Course
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Cuisine
Chinese
Sichuan Dumplings (Zhong Dumplings/钟水饺)
Description
This recipe combines a richly spiced filling made from ground pork mixed with aromatic liquids steeped from ginger, scallion, and Sichuan peppercorns. The addition of Shaoxing rice wine, sesame oil, egg, and seasonings creates a sticky, flavorful paste that is encased inside thin dumpling wrappers folded into half-moons. The dumplings are customarily boiled, although the method isn't shown in the steps here.
The spiced sweet soy sauce is simmered with light soy sauce, water, dark brown sugar, star anise, cinnamon, bay leaves, Sichuan pepper, fennel seeds, and optional tsaoko spice. It is then strained to a smooth, fragrant, syrupy sauce that contrasts well with the savory pork filling and is complemented by a drizzle of chili oil and freshly minced garlic.
This dish balances sweetness, spice, and umami, offering layers of aromatic complexity and tender, juicy dumplings wrapped in a delicate dough. The sauce amount can be adjusted as the recipe yields more than needed for a single serving, allowing use in other dishes.
The notes recommend using high-fat ground pork for the best flavor and mention that ground chicken thighs can be a leaner alternative.
Ingredients
For the spiced sweet soy sauce
- 1 cup soy sauce light
- ¼ cup water
- ½ cup dark brown sugar or rock sugar, light brown sugar
- 2 talk scallions
- 5 lices ginger
- 1 star anise
- 1 piece cassia cinnamon
- 2 bay leaf
- 1 teaspoon Sichuan pepper
- ½ teaspoon fennel seeds
- 1 tsaoko optional
For the dumplings
- 1 talk scallions chopped
- 5 lices ginger
- 1 teaspoon Sichuan pepper
- ⅓ cup water hot
- 12 oz ground pork see note 1
- 1 egg
- 1 teaspoon Shaoxing rice wine
- ½ teaspoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon sugar
- ⅛ teaspoon white pepper
- 40 dumpling wrapper if using frozen ones, defrost beforehand
You also need
- Chili oil to taste, Chinese style
- garlic to taste, minced
Instructions
Make the spiced sweet soy sauce
- Put all the ingredients for the sweet soy sauce into a saucepan. Bring to a boil then turn the heat down to low. Leave to simmer uncovered for 25 minutes or so until the volume has reduced by about ⅓.
- Use a sieve to separate the liquid and the solid bits. Discard the latter and leave the spiced sweet soy sauce to cool (see note 2).
Prepare the filling
- Put ginger, scallion, and Sichuan pepper into a small bowl. Pour in hot water. Set aside to infuse for 10 minutes, then pass through a sieve and keep the liquid for later use.
- Add ground pork, Shaoxing rice wine, sesame oil, egg, salt, sugar, and white pepper to a mixing bowl. Pour in the aromatic water from the last step gradually while stirring in one direction with chopsticks/spatula until the liquid is fully absorbed. You’ll end up with a smooth, sticky, paste-like mixture.
Fold the dumplings
- Place some filling in the middle of a dumpling wrapper. Fold it into a half circle. Press the rim to seal it all around.
- If using shop-bought wrappers, you’d need to wet the rim with a little water before pinching them together.
- Put assembled dumplings onto a lightly floured surface without them touching one another. This is particularly important if using freshly made wrappers.
Cook the dumplings
- In a large pot/wok, bring plenty of water to a full boil. Slide in the dumplings (you may need to cook them in two batches depending on the size of your cookware). Gently move them around to prevent sticking. Cover with a lid and leave to cook over high heat.
- Once the water comes back to a full boil, add about ½ cup (120ml) of cold water then cover. Repeat the procedure another two times. The dumplings will be fully cooked when the water boils again after the third water addition (They should be all floating on the surface).
Assemble the dish
- Fish out the dumplings with a slotted spoon (shake to drain off as much water as possible). Divide them into serving bowls (3-5 dumplings each as a snack or 10-12 dumplings as a meal).
- Add sweet soy sauce, chili oil, and minced garlic to each bowl. Stir to coat evenly. Adjust the sauce quantity based on the number of dumplings in each bowl.
Make ahead & store
- The spiced sweet soy sauce: Once completely cool, transfer to a clean jar and store in the fridge for up to 3 months.
- The dumplings: Right after assembly, place them over a lightly floured tray in a single layer. Once completely frozen, transfer to an airtight bag and keep in the freezer for 3 months. Boil them the usual way without defrosting.
Notes
- Choose ground pork with higher fat content to enhance the filling’s juiciness and flavor.
- Ground chicken thighs may be used as a leaner substitution for pork in the filling.
- The spiced sweet soy sauce quantity exceeds what is needed for 40 dumplings; it can be stored and reused in other recipes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40dumplings
Amount Per Serving
Calories 42 kcal
% Daily Value*
| Serving | 1dumpling | |
| Calories | 42kcal | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 10mg | 3% |
| Sodium | 360mg | 15% |
| Potassium | 42mg | 1% |
| Fiber | 0.05g | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 5mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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