Chengdu-style pork dumplings served in a sweet and spicy sauce of chili oil, soy sauce, and garlic. Unlike northern dumplings, these use only meat filling with no vegetables.
Ingredients
300g ground pork
200g dumpling wrappers
3 tablespoons sweet soy sauce
3 tablespoons chili oil
1 tablespoon minced garlic
1 teaspoon Sichuan peppercorn powder
1 teaspoon minced ginger
1 tablespoon cooking wine
2 tablespoons sesame paste
1 teaspoon sugar
Instructions
1Mix pork with ginger, wine, and peppercorn powder, stirring in one direction until paste-like.
2Fill each wrapper and fold into crescents, pressing edges to seal.
3Boil until dumplings float, about four minutes.
4Combine sweet soy, chili oil, garlic, sesame paste, and sugar for the sauce.
5Drain dumplings into sauce bowl and toss gently to coat.
Did You Know?
Zhong Dumplings were created by Zhong Shaobai in 1893 and remain a famous Chengdu street snack.