Szechuan Dumplings Recipe

Prepare vegetables

Finely chop the Napa cabbage, place in a bowl, sprinkle with a pinch of salt, let sit 5 minutes, then squeeze out and discard excess liquid. Finely chop the green onions; mince garlic and grate ginger.

Mix filling

In a bowl combine ground pork, squeezed cabbage, chopped green onions (reserve a small amount for garnish if desired), grated ginger, minced garlic, soy sauce, Shaoxing wine, sesame oil, cornstarch, white pepper and salt. Mix thoroughly until sticky and cohesive (use a folding and pressing motion). Cover and refrigerate 10–15 minutes to let flavors meld.

Assemble dumplings

Place a dumpling wrapper on your palm or work surface. Spoon about 1 teaspoon (roughly 0.5 Tbsp) of filling into center. Dip fingertip in the water and moisten the wrapper edge. Fold wrapper in half to form a half-moon and press edges to seal, pleating along one side if desired to make a tighter seal. Repeat until all filling is used (about 28–30 dumplings). Keep finished dumplings covered with a damp towel to prevent drying.

Cook dumplings (potsticker method)

Heat a large nonstick skillet over medium-high heat and add 1 tablespoon neutral oil. Arrange dumplings flat-side down in a single layer (do not overcrowd). Cook 2 minutes or until bottoms are golden. Carefully pour in 1/3 cup water, immediately cover with a tight-fitting lid and reduce heat to medium-low. Steam for 4–5 minutes until water has evaporated and filling is cooked through. Remove lid and cook 30–60 seconds more to re-crisp bottoms. Transfer dumplings to a plate. Repeat with remaining oil and dumplings.

Alternative boiling option

If you prefer boiled dumplings, bring a large pot of water to a rolling boil, add dumplings in batches so they don’t stick, stir gently, and boil 4–5 minutes until they float and are cooked through. Remove with a slotted spoon.

Make the sauce

In a bowl whisk together peanut butter, sesame paste (or extra sesame oil), soy sauce, Chinkiang or rice vinegar, Szechuan chili oil, Szechuan pepper oil (if using), minced garlic and minced ginger. Add sugar and salt. Gradually whisk in hot water a tablespoon at a time until the sauce reaches a smooth, pourable consistency (about 1/4 cup). Taste and adjust: more chili oil for heat, more soy for saltiness, or a touch more sugar if too sharp.

Warm & bloom (optional)

For an extra fragrant sauce, gently warm the sauce in a small saucepan over low heat for 1–2 minutes (do not boil), then let rest before serving.

Place cooked dumplings on a serving platter. Spoon several tablespoons of the hot peanut-sesame sauce over the dumplings or serve sauce on the side for dipping. Garnish with chopped roasted peanuts, chopped green onions, toasted sesame seeds and cilantro if using. Serve immediately while hot.

Storage: Refrigerate leftover dumplings in an airtight container up to 2 days. Reheat by pan-frying or steaming until hot. Sauce keeps in fridge up to 5 days; stir before using.