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Spicy and Tingly Sichuan Dumplings in Broth

Prep Time: 1 hr(s)
Cook Time: 30 mins
Total Time: 1 hr(s) 30 mins
Serves: Makes 30 dumplings
Chinese dumplings

This recipe comes to us from Yao Zhao, founder of 50Hertz Sichuan Pepper. These traditional Chinese dumplings in broth get a tingly kick from the addition of 50Hertz Red Sichuan Pepper Oil in the filling and a drizzle of aromatic Green Sichuan Pepper Oil over the finished dumpling. 

Ingredients

Dumplings

  • 1 pack dumpling wrappers
  • 1 pound ground meat of your choice (pork, chicken, turkey, beef)
  • 4 cups Asian garlic chive or dill, chopped
  • 1 inch ginger, minced
  • 1/4 cup Shaoxing wine
  • 1/4 cup light soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons 50Hertz Red Sichuan Pepper Oil
  • 2 teaspoons white peppercorns

Broth

  • 4 cups green veggies (bok choy, snow pea shoots, water spinach, etc.)
  • 1 tablespoon chile oil or Lao Gan Ma
  • 2 tablespoons light soy sauce
  • 2 tablespoons black vinegar
  • 1 teaspoon sesame oil
  • 1 garlic clove, minced
  • 1 inch ginger, minced
  • 1 teaspoon 50Hertz Green Sichuan Pepper Oil

Instructions

In a large mixing bowl, combine ground meat, chives, ginger, soy sauce, Shaoxing wine, sesame oil, and 50Hertz Red Sichuan Pepper Oil. Use your hands to mix the ingredients thoroughly. Set aside. 

Prepare a small bowl filled with warm water. You will use the water to assemble the dumplings.

Take one dumpling wrapper and place a teaspoon of filling in the center of the wrapper. To ensure a strong seal and to prevent the dumplings from opening while boiling, do not overfill. Dip your finger in the bowl of warm water and wet the edge of the wrapper. Fold the filled wrapper and crimp to seal the dumpling. Repeat until all the filling is used.

Now it's time to make the broth and boil the dumplings. Start by bringing a large pot of water to bowl. You will use this water in the next few steps.

Make garlic-ginger sauce: In a medium bowl, add minced garlic, ginger and 1/2 cup of boiling water. Stir to combine.

Prepare the broth: In a soup bowl, add soy sauce, vinegar, chile oil, sesame oil and prepared garlic-ginger sauce. Stir well.

Add the green vegetables to the boiling water. Once soft, remove vegetables with tongs. Add to the bowl with your soup base.

Using the same water, add the dumplings and boil for roughly 4-5 minutes. Dumplings will float to surface when finished. The wrappers will be semi-translucent, so you can see the filling inside. Use a skimmer to fish out the dumplings and add to the broth. Drizzle with 50Hertz Green Sichuan Pepper Oil and stir well. Enjoy!