Tender Sichuan dumplings made with an easy ground pork filling and served alongside a homemade spicy dipping sauce.
These delicious Sichuan dumplings are made with a simple but rich pork, ginger, and garlic filling. Once boiled, they’re then served with a slightly sweet but spicy dipping sauce. This easy ground pork recipe is a Chinese classic, and you’ll soon see why!
From making the perfect dough to learning how to fill each dumpling, discover how to make Sichuan dumplings today.
Sichuan Dumplings Explained
Hailing from the southwestern Chinese province of Sichuan, Sichuan dumplings offer flavor that closely matches the cuisine that the region is well known for: Deep, spicy flavors with a hint of sweetness.
Much like classic dumpling recipes from China’s other provinces, these dumplings are made with a simple flour dough that’s rolled out and cut into small circles. Each circle then encases our ground pork filling, which is loaded with added garlic, soy sauce ginger, and sugar.
They are then pinched shut before being boiled to cook, and served alongside a spicy Sichuan dipping sauce. If you like dumplings and if you like spice, you’ve come to the right place.
How to Make Sichuan Dumplings
Our full recipe along with ingredient quantities can be found below, but here’s a brief look at how it’s done:
- Make the Dough: Combine the dough ingredients and knead until it’s smooth with an elastic-like quality. Cover and let the dough rest while you prepare the pork filling.
- Make the Filling: In a large bowl, combine the filling ingredients and mix until combined
- Roll Out the Dough: On your counter surface, roll the dough to about a quarter-inch thickness. Cut the dough into circles and carefully arrange a small helping of the filling into the center of each circle. Use your fingers to seal and crimp the dumplings.
- Boil the Dumplings: Cook the dumplings in a large pot of boiling water, until the dumplings float to the top
- Make the Dipping Sauce: Combine soy sauce, rice vinegar, sesame seeds, and Sichuan chili oil to create the dipping sauce. Serve alongside your boiled dumplings and enjoy!
The ingredient list for these Sichuan dumplings is surprisingly simple. A quick trip to the store is all you’ll need to get started! Here’s what you’ll need:
- Flour: All-purpose works best here. For gluten-free dumplings, make sure your flour has xantham gum in it, so the dough remains pliable.
- Ground pork: This will serve as our main filling ingredient, but can be swapped for ground chicken, beef, or turkey if you prefer. For a meat-free option, try crumbled tofu.
- Scallions: Cut into thin slices
- Garlic: Fresh garlic cloves minced, not chopped (it will combine better in the filling)
- Soy sauce: Can be swapped for tamari if you need a gluten-free alternative
- Sichuan chili oil: Can be found at any Asian supermarket or online, (like here on Amazon). Alternatively, try swapping for Sambal Oelek.
- Sesame oil: For added sesame flavor, opt for toasted sesame oil if possible
How to Fill Dumplings
Making dumplings may be easy, but filling them can be tricky if it’s your first time. Here’s a quick breakdown of how to best fill dumplings:
- Place a tablespoon of your filling into the center of the dumpling dough circle
- Fill a small bowl with water or egg whites and dip your index finger in the bowl
- Drag your index finger along one edge of the dough, then carefully fold over the opposite edge to touch the moistened half
- Press to seal the dumpling. For a more secure seal, use a fork to pleat the edges of the dough.
This recipe for Sichuan dumplings makes about four servings, so it’s perfect for a light appetizer or to serve alongside your next Chinese feast.
To store your leftover dumplings, allow them to cool completely and store them in an airtight container, in the fridge, for up to 3-4 days. The sauce can also be stored separately in an airtight container for up to a week.
To freeze your dumplings, allow them to cool and transfer them to a freezer-safe bag. Stored this way, they should last up to three months.
To reheat leftover dumplings, transfer them to a microwave-safe dish and add a tablespoon or two of water. Microwave them in 20-second intervals until they’re fully reheated. There’s no need to thaw frozen dumplings. They’ll just need to cook for an additional 20-30 seconds.
- 2 cups all-purpose flour
- ¾ cup warm water
- ¼ tsp salt
- ½ lb ground pork
- ½ cup chopped scallions
- 2 cloves garlic minced
- 1 tbsp soy sauce
- 1 tbsp Sichuan chili oil
- 1 tbsp sesame oil
- 2 tsp minced ginger
- ½ tsp sugar
- 1 pinch salt
- 1 pinch black pepper
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp Sichuan chili oil
- 2 tsp sesame seeds
- 1 tsp sugar
Make the Dough
- Combine the flour, warm water, and salt in a large bowl. Knead until the dough is smooth and elastic. Cover with a clean kitchen towel and let the dough rest for 30 minutes.
Make the Filling
- In a fresh mixing bowl, combine the ground pork, scallions, garlic, soy sauce, chili oil, sesame oil, ginger, sugar, salt, and pepper. Mix until fully combined.
Form the Dumplings
- Roll out the dough on a lightly floured surface to ¼-inch thickness. Cut the dough into 3-inch circles.
- Fill a small bowl with a tablespoon of water. Place a tablespoon of filling in the center of each circle and use your finger to moisten one end of the dumpling circle. Fold the edges to seal the dumpling, and use a fork to pleat the edges of the dough.
Boil the Dumplings
- Bring a large pot of water to a boil. Then, add the dumplings and cook them for 6-8 minutes, or until the dumplings float to the top.
Make the Dipping Sauce
- While the dumplings are boiling, combine the ingredients for the sauce
- Serve the dumplings warm with dipping sauce