Description
Sichuan Dumplings, or Zhong Shui Jiao, are juicy beef dumplings served with a bold, spicy, and slightly sweet chili oil sauce. A beloved street food and appetizer from Sichuan cuisine.
Ingredients
- 1/2 lb (225 g) ground beef
- 1 cup napa cabbage, finely chopped
- 1/2 teaspoon salt (for cabbage)
- 1 green onion, finely chopped
- 1 tablespoon ginger, grated
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1/2 tablespoon sesame oil
- 1/2 tablespoon sugar
- 1/4 teaspoon white pepper
- 25 to 30 dumpling wrappers
- Water (for sealing dumplings and boiling)
- 2 tablespoons chili oil (homemade or store-bought)
- 1 tablespoon soy sauce (for sauce)
- 1 tablespoon Chinkiang vinegar
- 1/2 teaspoon sugar (for sauce)
- 1 garlic clove, minced
- 1 green onion, chopped (for garnish)
Instructions
- Combine chopped napa cabbage with 1/2 teaspoon salt and let sit for 10 minutes. Squeeze out excess water.
- In a large bowl, mix ground beef , cabbage, green onion, ginger, Shaoxing wine, soy sauce, sesame oil, sugar, and white pepper until well combined.
- Place about 1 teaspoon of filling in the center of each dumpling wrapper. Wet the edge with water and fold to seal.
- Bring a large pot of water to a boil. Add dumplings and cook until they float, then cook for another 2 to 3 minutes until fully cooked.
- In a bowl, mix chili oil, soy sauce, Chinkiang vinegar, sugar, and garlic to make the sauce.
- Drain dumplings and transfer to serving plates. Drizzle with sauce and garnish with chopped green onion.
Notes
- You can freeze dumplings before boiling and cook them straight from frozen.
- Adjust chili oil amount based on spice preference.
- Use homemade chili oil for best flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiled
- Cuisine: Chinese
Nutrition
- Serving Size: 6 to 8 dumplings
- Calories: 320
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 45 mg
