Equipment
Ingredients
Dumpling filling
- 360 g ground pork, minced
- 8 g ginger, peeled and grated
- 15 ml shaoxing wine
- 1 g salt
- 1 g brown sugar
- 2 g bouillon powder
- 2½ ml sesame oil, toasted
- 1 g white pepper
- 200 g prawns, chilled, deveined, and chopped
- 18 g chinese garlic chives, finely chopped
- 30 dumpling wrappers, defrosted
Sichuan sauce
- 18 g garlic, grated
- 15 g ginger, peeled and grated
- 12 g red chili, finely chopped
- 6 g coriander stems, chopped
- 2 g sichuan pepper, ground
- 45 ml soy sauce
- 45 ml rice vinegar
- 45 ml mirin
- 9 g sesame seeds, toasted
- 15 ml groundnut oil
- 45 ml sesame oil, toasted
Garnish
- 10 g watercress
- 2 g micro coriander
- 1 g edible flowers
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 93 kcal
- Protein
- 4 g
- Carbohydrates
- 7 g
- Fat
- 5 g
- Fiber
- 0 g
- Sugar
- 1 g
- Sodium
- 146 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 19 mg
- Potassium
- 79 mg
- Calcium
- 13 mg
- Iron
- 0.4 mg
- Magnesium
- 8 mg
- Phosphorus
- 42 mg
- Zinc
- 0.4 mg
- Vitamin A
- 20 mcg
- Vitamin C
- 2 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.1 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.6 mg
- Folate
- 1 mcg
- Water
- 16 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a large bowl, combine the pork, ginger, shaoxing wine, salt, sugar, bouillon powder, sesame oil, and white pepper. Mix thoroughly by hand.
Lift the pork mixture and throw it back into the bowl repeatedly from a height to develop a springy texture.
Incorporate the chopped prawns and garlic chives into the pork mixture.
Cover the filling and refrigerate for 1 hour to allow the flavors to develop.
Place 10g (approx 2 tsp) of filling in the center of a wrapper. Moisten the edges with water, fold in half, and press to seal, creating pleats if desired. Place on a floured tray.
Bring 1.5 liters of water to a boil (100°C/212°F) in a wok or saucepan. Cook dumplings in batches for 3 minutes until they float and the skins are translucent.
In a heatproof bowl, combine the grated garlic, ginger, chilies, coriander stems, sichuan pepper, soy sauce, rice vinegar, and mirin.
Heat the groundnut oil and sesame oil in a small saucepan over medium heat until a faint wisp of smoke appears (approx 180°C/350°F).
Carefully pour the hot oil over the prepared sauce ingredients and stir to combine.
Arrange the dumplings on a plate, drizzle with the Sichuan sauce, and garnish with watercress, micro coriander, and edible flowers.
Chef's Notes
- Throwing the meat mixture against the bowl is a traditional technique that breaks down proteins to create a bouncy, 'QQ' texture.
- If using frozen dumplings, increase boiling time to 5-6 minutes.
Storage
Refrigerator: 2 days — Store cooked dumplings and sauce separately.
Freezer: 3 months — Freeze uncooked dumplings on a tray before transferring to a bag.
Reheating: Steam for 3-5 minutes or pan-fry until heated through.
Troubleshooting
Dumplings burst during boiling
Cause: Overfilling or insufficient sealing of the wrapper edges
Fix: Cannot be fixed once burst; remove from water immediately to prevent waterlogging
Prevention: Ensure only 2 teaspoons of filling are used and edges are thoroughly moistened before sealing
Cultural Context
Dumplings are a cornerstone of Chinese cuisine, with regional variations across the country. These pork and prawn dumplings, often called 'jiaozi,' are a popular variation, especially in Cantonese and Shanghainese traditions, and are commonly enjoyed as a staple meal or a festive dish during celebrations like Chinese New Year.
