Szechuan Shrimp + Pork Dumplings Recipe

Prepare aromatics

Separate the white and green parts of the green onions. Finely slice the greens and reserve for garnish. Finely mince the white parts and set aside. Grate the ginger and mince the garlic.

Toast and grind Szechuan peppercorns

In a small dry skillet over medium heat, toast the Szechuan peppercorns 1–2 minutes until aromatic. Cool slightly and grind to a coarse powder with a spice grinder or mortar and pestle.

Make filling

In a large bowl, combine the chopped shrimp and ground pork. Add the minced white parts of the green onions, grated ginger, minced garlic, soy sauce, Shaoxing wine, sesame oil, ground Szechuan peppercorns, white pepper and salt. Add the egg white and the cold water. Mix vigorously with a spoon or by folding and pressing with your hand for 2–3 minutes until the mixture becomes sticky and cohesive—this helps create a bouncy filling.

Adjust seasoning

Taste a small piece by pan-frying a teaspoon of filling (optional) and adjust seasoning with an extra pinch of salt or soy if needed. Keep filling chilled while you assemble dumplings.

Prepare a clean work surface and dust lightly with flour. Have a small bowl of water nearby to seal wrappers.

Place one dumpling wrapper on your palm or work surface. Put about 1 tablespoon (approximately 15 g) of filling in the center of the wrapper. Brush the edge of the wrapper lightly with water.

Fold and seal the dumpling: fold wrapper in half over filling to form a half-moon, pressing gently to remove air. Use your thumb and forefinger to pleat the edges (about 3–4 small pleats) to form a tight seal. Repeat with remaining wrappers and filling. Place finished dumplings on a floured tray, not touching each other. You should get about 34–36 dumplings.

If not cooking immediately, cover with a damp towel and refrigerate up to 2 hours, or freeze on a tray then transfer to a bag for longer storage.

Heat a large nonstick skillet over medium-high heat and add 2 tablespoons vegetable oil, swirling to coat the surface.

Arrange dumplings in a single layer in the pan with the sealed edge up or flat side down, leaving a little space between each. Cook undisturbed 2–3 minutes until the bottoms are golden-brown.

Carefully pour 1/2 cup water into the pan (it will sizzle). Immediately cover with a tight-fitting lid and reduce heat to medium. Steam for 5–6 minutes until the filling is cooked through (internal temp should reach 74°C / 165°F) and wrappers become translucent.

Remove lid and turn heat back to medium-high. Cook until remaining water evaporates and dumpling bottoms crisp up again, about 1–2 minutes. Transfer cooked dumplings to a warmed serving plate.

While dumplings cook, make the sauce: in a small bowl combine 4 tablespoons chili crunch, 3 tablespoons black vinegar and 1 tablespoon light soy sauce. Stir to combine.

Assemble topping: fold the coarsely chopped roasted peanuts into the sauce or sprinkle them over the dumplings after saucing. Stir in the reserved thinly sliced scallion greens and toasted sesame seeds if using.

To serve: spoon a little of the chili-black vinegar sauce over the hot dumplings (or serve sauce on the side for dipping). Scatter chopped roasted peanuts and scallion greens over the dumplings. Finish with a few cilantro leaves for brightness, if desired.

Optional: drizzle a little extra sesame oil or an additional splash of black vinegar to taste.