Why You’ll Love Sichuan Dumplings Recipe

This version of the recipe brings the authentic flavor of Sichuan dumplings into your home while keeping the process manageable. You’ll love it because:

The fillings are lightly seasoned, so the star becomes the sauce—so you’ll get that vivid chili-oil and sweet-soy punch.
The technique (infused water for the meat, proper wrappers for boiling) gives you dumplings that hold up beautifully and deliver a smooth, juicy bite.
This recipe is designed with shortcuts in mind (e.g., simplified seasoned sweet soy sauce) so you can enjoy a classic dish without a huge time investment.
It’s flexible: you can make ahead the filling or sauce, wrap in advance, and then cook just before serving, which makes it great for entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Seasoned sweet soy sauce
Soy sauce
Scallions (cut into pieces)
Ginger slice
Bay leaf
Brown sugar
Five-spice powder
Cornstarch

Dumplings
Grated ginger
Sichuan peppercorns
Hot water (to infuse)
Ground pork (preferably with some fat for juiciness)
Shaoxing wine
Light soy sauce
Salt
Sugar
Sesame oil
Dumpling wrappers (specifically wrappers suited for boiling, not the thin gyoza type)

Dumpling sauce
Chili oil (with chili flakes)
Garlic (grated)
Optional: ground Sichuan peppercorns for garnish

Directions

Make the seasoned sweet soy sauce. Combine soy sauce, scallion, ginger slice, and bay leaf in a small saucepan. Bring to a simmer and cook for about 5 minutes. Remove the aromatics. Add brown sugar and five-spice powder, stir until dissolved. Mix cornstarch with a bit of cold water, add and stir until the sauce thickens enough to coat the back of a spoon. Set aside.
Infuse the water for the filling. Place grated ginger and Sichuan peppercorns in a small bowl, pour hot water over them, stir, let steep about 10 minutes, then strain the liquid into a bowl (discard the solids).
Mix the pork filling. In a medium bowl add ground pork, the infused water, Shaoxing wine, light soy sauce, salt, sugar, sesame oil. Mix and beat in one circular direction for at least 3 minutes until the mixture becomes sticky and can hold its shape.
Wrap the dumplings. Place about 1 tablespoon of filling in the center of each wrapper. Seal either by folding into a half-moon, or use pleated edges if you like. Place wrapped dumplings on a tray and cover with a damp cloth so they don’t dry out.
Boil the dumplings. Bring a large pot of water to boil, then reduce to a low boil. Drop dumplings one by one (avoid overcrowding). Cover and cook about 3 minutes until the dumplings float. Uncover and cook another 1 minute (or up to 2 more if larger or frozen). Remove with a strainer and transfer to individual bowls.
Assemble each bowl. Into each bowl add about 2 teaspoons of the seasoned sweet soy sauce, 1 tablespoon of chili oil, and about ¼ teaspoon grated garlic. Then add the boiled dumplings, stir to coat, and garnish with ground Sichuan peppercorn if desired. Serve immediately.

Servings and timing

Yields: approximately 4 servings (about 16 dumplings)
Prep Time: approx 45 minutes
Cook Time: approx 15 minutes
Total Time: approx 1 hour

Variations

Filling variation: While pork is traditional, you can substitute ground chicken or ground beef if preferred.
Vegetable add-in: Although the classic version keeps the filling quite plain, you could fold in finely chopped water chestnuts or napa cabbage for extra texture if you like.
Sauce heat level: Adjust the heat by using more or less chili oil. For milder flavor, reduce the chili flakes, or for extra punch, add more ground Sichuan peppercorn.
Wrapper type: If you cannot find wrappers designed for boiling, you could steam the dumplings instead of boiling (especially if using thinner wrappers).
Serving style: To make it a main dish, serve over noodles and add blanched greens like bok choy or choy sum.

Storage/Reheating

Storage (uncooked): You can wrap the dumplings and freeze them (on a tray until firm, then transfer to a sealed bag). When ready to serve, cook them directly from frozen, adding a minute or two to the boiling time.
Storage (cooked): Cooked dumplings are best eaten immediately. If you must store, keep the sauce separate and refrigerate for up to 1 day, then gently reheat the dumplings in simmering water and mix with fresh sauce before serving.
Reheating: Bring a pot of water to a low boil and re-cook dumplings until heated through. Do not microwave the dumplings with sauce as wrappers may get soggy.

FAQs

What type of dumpling wrappers should I use?

You should use wrappers that are suitable for boiling (sometimes labelled “Shanghai dumpling wrappers” or “boiling wrappers”). Avoid the very thin gyoza wrappers, which may tear or fall apart when boiled.

Can I use different meats instead of pork?

Yes — while ground pork is the traditional and most common choice for this dish, ground chicken or ground beef can work. Adjust seasoning slightly if needed.

Why did my dumplings break apart while boiling?

If many dumplings break apart, likely the wrappers were too thin or not designed for boiling, or you may have overstuffed them so they burst. Use wrappers meant for boiling and seal them well.

How can I make the filling smoother and juicier?

This recipe uses infused water (with ginger and Sichuan peppercorns) in the filling. Also beating the mixture in one direction until it becomes sticky helps the filling hold together and gives juicy texture.

Is the seasoned sweet soy sauce essential?

Yes, the seasoned sweet soy sauce is a key component of the dish’s character. It provides a thick, sweet-savory base for the dumplings and elevates the simple filling.

How spicy is this dish?

It carries a nice level of heat and numbing sensation (from the chili oil and ground Sichuan peppercorns), but you can control the spiciness by adjusting the amount of chili oil or peppercorn garnish.

Can I make the dumplings ahead of time?

Yes — you can prepare the filling and wrap the dumplings ahead, even freeze them, and cook just before serving to retain the best texture.

How should I serve this dish if I want it as a main rather than an appetizer?

You can serve the dumplings over cooked noodles, and add blanched greens (like baby bok choy) and extra sauce to make the dish more substantial.

What kind of chili oil should I use?

Choose a chili oil that has visible chili flakes and good aroma (not just plain flavored oil). Quality matters because the chili oil drives the flavour of the dish.

Can I substitute or skip the Sichuan peppercorns?

While you can skip them, you’ll lose the signature mild numbing tingling effect that is a hallmark of Sichuan cuisine. If unavailable, you might leave them out, but the dish won’t be quite the same.

Conclusion

These Sichuan dumplings (Zhong Shui Jiao) are a bold and comfortin

g dish that showcase the essence of Sichuan cooking—fiery chili oil, savory sweetness, and deep umami. Simple to make yet complex in flavor, they’re perfect as an appetizer, snack, or full meal when paired with noodles or greens. With easy prep and flexible ingredients, they’re sure to become a favorite in your kitchen.

Sichuan Dumplings