📝 About This Recipe
A masterclass in texture and heat, these dumplings feature a succulent pork and cabbage filling encased in a delicate wrapper. The experience is elevated by a vibrant, homemade chili crisp—a deeply infused oil brimming with toasted spices, crunchy garlic, and the signature numbing tingle of Sichuan peppercorns. This dish perfectly captures the 'mala' spirit of Sichuan cuisine, offering a smoky, spicy, and savory journey in every bite.
🥗 Ingredients
Dumpling Filling
- 1 lb Ground pork (80/20 lean-to-fat ratio for juiciness)
- 2 cups Napa cabbage (finely shredded and moisture removed)
- 3 pieces Green onions (finely minced)
- 1 tablespoon Fresh ginger (grated into a paste)
- 2 tablespoons Light soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon Toasted sesame oil
- 1/2 teaspoon White pepper (ground)
The Wrappers
- 35 pieces Dumpling wrappers (round, thin style)
- 1/4 cup Water (for sealing edges)
Sichuan Chili Crisp (Infusion)
- 1 cup Neutral oil (grapeseed, canola, or vegetable oil)
- 1/2 cup Sichuan chili flakes (coarsely ground)
- 1 tablespoon Sichuan peppercorns (toasted and lightly crushed)
- 4 cloves Garlic (very thinly sliced)
- 2 small Shallots (very thinly sliced)
- 2 whole Star anise
- 1 piece Cinnamon stick (small)
- 1 teaspoon Granulated sugar
- 1/2 teaspoon Sea salt (to taste)
👨🍳 Instructions
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1
Prepare the cabbage: Toss the shredded Napa cabbage with a pinch of salt in a bowl. Let it sit for 10 minutes, then squeeze out as much water as possible using your hands or a cheesecloth. This prevents the filling from becoming watery.
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2
Make the filling: In a large mixing bowl, combine the ground pork, squeezed cabbage, green onions, ginger, soy sauce, Shaoxing wine, sesame oil, and white pepper.
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3
Emulsify the meat: Stir the mixture vigorously in one direction for 2-3 minutes until the pork becomes tacky and forms a cohesive paste. This ensures a bouncy texture.
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4
Assemble the dumplings: Place a tablespoon of filling in the center of a wrapper. Moisten the edge with water, fold in half, and create 3-4 pleats on one side to seal. Repeat for all wrappers.
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5
Infuse the oil: In a small saucepan, combine the neutral oil, star anise, and cinnamon stick. Heat over medium-low for 10-12 minutes to gently extract the aromatics without burning them.
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6
Fry the crisps: Add the sliced garlic and shallots to the warm oil. Fry slowly until they turn a light golden brown and become crispy (about 5-8 minutes). Watch closely as they can burn quickly at the end.
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7
Prepare the chili base: While the oil is heating, place the chili flakes, crushed Sichuan peppercorns, sugar, and salt in a heat-proof glass or ceramic bowl.
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8
Bloom the spices: Remove the cinnamon and star anise from the hot oil. Carefully pour the hot oil (including the crispy garlic and shallots) over the chili flake mixture. It will sizzle and turn a deep red.
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9
Cool the crisp: Stir the chili crisp gently and let it cool completely. The flavors will deepen as it sits.
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10
Boil the dumplings: Bring a large pot of water to a rolling boil. Carefully drop the dumplings in batches to avoid crowding.
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11
The cold water trick: When the dumplings float, add half a cup of cold water to the pot. When they float a second time, they are perfectly cooked (usually 6-8 minutes total). Drain with a slotted spoon.
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12
Final assembly: Place the hot dumplings in a shallow bowl. Drizzle generously with the Sichuan chili crisp, making sure to scoop up the crunchy bits from the bottom. Garnish with extra green onions if desired.
💡 Chef's Tips
For the best flavor, make the chili crisp a day in advance so the spices can fully infuse the oil. Always stir your dumpling filling in one direction; this develops the myosin in the meat for a professional texture. Ensure your garlic and shallots are sliced to a uniform thickness so they crisp up at the same rate. If the chili oil smells slightly burnt, your oil was too hot; aim for 225°F-250°F before pouring over the flakes. You can freeze uncooked dumplings on a parchment-lined tray; once frozen solid, transfer them to a freezer bag for later use.
🍽️ Serving Suggestions
Serve with a side of Chinkiang black vinegar for a bright, acidic contrast to the spicy oil. Pair with a chilled Tsingtao beer or a slightly sweet Riesling to balance the heat. Accompany with a smashed cucumber salad seasoned with garlic and sesame oil. Add a side of blanched bok choy to provide a fresh, crunchy vegetable element to the meal.