Szechwan Chicken Dumplings Recipe

In a large mixing bowl, combine ground chicken, minced garlic, grated ginger, chopped scallions, soy sauce, ground Szechwan peppercorns, rice vinegar, sesame oil, salt, and white pepper.

Mix thoroughly using a spoon or your hands until the mixture is well combined and slightly sticky. Cover and refrigerate while preparing wrappers and sauce.

Place a dumpling wrapper on a flat surface. Spoon about 1 teaspoon of filling into the center of the wrapper.

Dip your finger in water and moisten the edge of half the wrapper. Fold the wrapper over the filling to form a half-moon shape, pressing the edges to seal tightly. Pleat the edges if desired.

Repeat with remaining wrappers and filling, placing formed dumplings on a parchment-lined tray.

Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add dumplings in a single layer, flat side down. Cook for 2–3 minutes until the bottoms are golden brown.

Carefully add 1/4 cup water to the skillet and immediately cover with a lid. Steam for 4–5 minutes or until the water has evaporated and the filling is cooked through.

Remove lid and cook for an additional minute to crisp up the bottoms again. Transfer to a serving plate.

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, chili oil, and sugar until well combined. Set aside for serving.

Sprinkle dumplings with sliced scallions and toasted sesame seeds.

Serve hot with soy-ginger chili sauce on the side or drizzled on top.