Pork Szechuan Recipe

Toast and grind peppercorns

In a small dry skillet over medium heat, toast the Szechuan peppercorns, stirring frequently, 1–2 minutes until fragrant. Cool slightly, then crush finely using a mortar and pestle or spice grinder. Set aside.

Prepare aromatics

Finely mince the garlic and ginger. Separate scallion whites from greens; finely chop both, keeping whites and greens separate.

Cook pork

Heat 2 tablespoons neutral oil in a skillet or wok over medium-high heat until shimmering. Add the scallion whites, minced garlic and ginger and stir-fry 20–30 seconds until aromatic but not browned. Add ground pork and break up with a spatula. Stir-fry until the pork is no longer pink, about 4–6 minutes.

Season filling

Reduce heat to medium. Sprinkle the ground Szechuan pepper, white pepper, sugar and cornstarch over the pork. Pour in soy sauce and Shaoxing wine, stirring to combine. Continue to cook 1–2 minutes to let flavors meld and sauce thicken slightly. Finish with sesame oil and fold in half of the chopped scallion greens. Remove from heat and let cool slightly before assembling dumplings.

Prepare wrappers

Lay out wrappers on a clean work surface, cover with a damp towel to prevent drying. Keep a small bowl of cold water nearby for sealing.

Fill and fold

Place about 1 tablespoon of the pork mixture in the center of each wrapper. Dip your finger in cold water and wet the wrapper edge. Fold the wrapper over the filling to form a half-moon, pressing edges to seal. Pleat the edge if desired for a tighter seal. Repeat until all wrappers are filled (about 30 dumplings).

Storage note

If not cooking immediately, arrange dumplings on a tray lined with parchment and freeze until firm, then transfer to a container. Cook from frozen adding 1–2 extra minutes to steaming or pan-frying times.

Pan-fry and steam

Heat 1–2 tablespoons neutral oil in a nonstick skillet over medium-high heat. Add dumplings in a single layer without crowding (work in batches). Fry 1–2 minutes until bottoms are golden brown. Carefully pour 1/3 cup water into the pan (watch for splatter) and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam 5–6 minutes until wrappers are translucent and filling is cooked through and pork reaches 160°F (71°C). Remove lid and cook an additional 30 seconds to re-crisp the bottoms. Transfer to a serving platter.

Mix sauce

In a small bowl combine dark soy sauce, black vinegar, chili oil, Szechuan pepper oil (or 1/2 tsp ground pepper), honey, minced garlic, and chopped scallion greens. Stir well to dissolve honey. Taste and adjust: add more chili oil for heat, more vinegar for acidity, or 1/2 tsp sugar if you prefer a touch sweeter. Sprinkle toasted sesame seeds on top.

Serve

Serve sauce warm or room temperature alongside the hot dumplings. Spoon a little sauce into each dumpling or use as a dip.

Candy walnuts

In a small skillet over medium heat combine sugar and water. Stir until sugar dissolves and begins to bubble. Add walnut halves and toss to coat. Continue cooking, stirring frequently, until the sugar thickens and crystallizes on the walnuts, about 3–4 minutes. Sprinkle with a pinch of salt, transfer to parchment to cool and separate. Break into small pieces and reserve.

Garnish

When serving dumplings, sprinkle a few candied walnut pieces over the edge of the platter or on top of a few dumplings for crunch and a honeyed contrast.

Finish with citrus and scallions

Sprinkle the remaining chopped scallion greens over the cooked dumplings. If using, grate a little orange zest over the top to add a bright, aromatic note that complements the candied walnuts and Szechuan heat.

Serve immediately

Serve the hot dumplings with the Szechuan dipping sauce on the side. Offer additional chili oil and crushed Szechuan pepper for diners who want extra numbing heat.