Name: Sichuan Dumplings (钟水饺, Zhong Shui Jiao) Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 1/2 cup soy sauce; 2 scallions, cut into 1” pieces; 1 slice ginger; 1 bay leaf; 1/4 cup brown sugar; 1/8 teaspoon five spice powder; 1/2 teaspoon cornstarch; 1 tablespoon grated ginger; 1 teaspoon Sichuan peppercorn; 3 tablespoons hot water; 8 oz pork; 2 teaspoons Shaoxing wine; 2 teaspoons light soy sauce; 1/4 teaspoon salt; 1/4 teaspoon sugar; 1 teaspoon sesame oil; 24 homemade dumpling wrappers (or packaged wrappers); 4 tablespoons homemade chili oil (or store bought chili oil, oil & chili flakes 1:1); 2 cloves garlic, grated

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Get ready to fall in love with the dynamic flavors of Sichuan Dumplings (钟水饺, Zhong Shui Jiao)! These sensational dumplings capture everything we adore about Sichuan cuisine: comforting tender pork, boldly aromatic chili oil, and a sweet-savory soy sauce that dazzles your taste buds with every bite. Whether you’ve enjoyed them at a bustling noodle shop or you’re simply a fan of Chinese dumplings with character, this recipe brings restaurant-worthy magic straight to your kitchen—no special equipment needed, just a passion for honest, incredible flavor.

Sichuan Dumplings (钟水饺, Zhong Shui Jiao) Recipe - Recipe Image

Ingredients You’ll Need

At first glance, the ingredient list for Sichuan Dumplings (钟水饺, Zhong Shui Jiao) might seem intricate, but each item plays an essential role in building layers of taste, texture, and color. From velvety pork filling to that signature spicy sauce, every component has its moment to shine.

Soy Sauce (1/2 cup): The fundamental base for seasoned soy sauce, bringing deep umami richness.
Scallions (2, cut into 1” pieces): Infuse the soy sauce with sweet, oniony undertones.
Ginger (1 slice + 1 tbsp grated): Adds bright, warming spice to both sauce and filling.
Bay Leaf (1): Lends a gentle earthiness to the sweet soy sauce.
Brown Sugar (1/4 cup): Balances salty, savory notes with a subtle caramel sweetness.
Five Spice Powder (1/8 tsp): Classic Chinese blend for nuance and depth in the sauce.
Cornstarch (1/2 tsp): Thickens the sauce so it perfectly hugs each dumpling.
Sichuan Peppercorns (1 tsp, plus more for garnish): Stars of the show, bringing iconic numbing heat.
Hot Water (3 tbsp): Extracts aroma from aromatics for the juicy dumpling filling.
Pork (8 oz): Choose fatty ground pork for extra-juicy, savory dumplings.
Shaoxing Wine (2 tsp): Adds a gentle floral aroma and punchy complexity to your filling.
Light Soy Sauce (2 tsp): Further seasons the pork, boosting umami.
Salt (1/4 tsp): Just enough to enhance every ingredient’s natural flavor.
Sugar (1/4 tsp): A pinch makes the filling taste balanced, not flat.
Sesame Oil (1 tsp): That subtle, nutty fragrance essential to authentic dumplings.
Dumpling Wrappers (24, homemade or store-bought): A soft, chewy vessel for all the deliciousness.
Chili Oil (4 tbsp, homemade or store-bought): The distinctive, fiery finish every Zhong Shui Jiao craves.
Garlic (2 cloves, grated): Adds a pungent, irresistible aroma to the sauce.

How to Make Sichuan Dumplings (钟水饺, Zhong Shui Jiao)

Step 1: Make the Seasoned Sweet Soy Sauce

First, let’s create the heart of the flavor: the seasoned soy sauce. Combine your soy sauce, scallions, a slice of ginger, and a bay leaf in a small saucepan. Let it all simmer gently and infuse for about five minutes—your kitchen will smell incredible! After straining out the aromatics, stir in brown sugar and five spice powder until they melt into the dark, glossy liquid. A slurry of cornstarch and water is last; pour it in, and simmer the sauce until it thickens just enough to coat the back of a spoon. Pour into a small bowl and set aside.

Step 2: Prepare the Aromatic Ginger Peppercorn Water

Next, you’ll infuse even more fragrance into the dumpling filling. Combine grated ginger and Sichuan peppercorns in a small bowl, pour over hot water, and let it steep for ten minutes. Strain the mixture thoroughly to capture just the aromatic liquid—discard the solids. This peppercorn “tea” is your secret ingredient for juicy, punchy pork.

Step 3: Make the Dumpling Filling

Place your pork in a medium bowl, then pour in the ginger-peppercorn water, Shaoxing wine, light soy sauce, salt, sugar, and sesame oil. Mix vigorously in a circular motion (this is key!) until the filling turns sticky and cohesive. You’ll notice it starts to hold together as the flavors marry—this step is the secret to superb texture in every Sichuan Dumplings (钟水饺, Zhong Shui Jiao).

Step 4: Fill and Shape the Dumplings

Spoon about a tablespoon of pork filling into each dumpling wrapper. Fold into a classic half-moon, sealing the edges tightly. If you’re feeling ambitious, try pleating the edges for that extra flourish! Lay the dumplings on a tray, and cover them with a damp towel as you go to keep them soft and supple.

Step 5: Cook the Dumplings

Bring a large pot of water to a lively boil. Drop in your dumplings in batches, giving them space to dance. Cover and cook until the water comes back up to a boil, then reduce to a gentle simmer. Let the dumplings cook for about three minutes (a couple minutes more if they’re large or frozen), then uncover and cook one minute more. The wrappers should turn translucent as the filling becomes utterly juicy. Remove with a spider strainer directly to serving bowls—you’re so close!

Step 6: Finish and Serve

To assemble each bowl, spoon over two teaspoons of your seasoned soy sauce, a generous tablespoon of spicy chili oil, and a hit of grated garlic. Toss the freshly cooked dumplings right in the sauce, swirling them so every nook is coated. A sprinkle of extra ground Sichuan peppercorns on top is highly encouraged for fans of that signature tingling heat. Serve up these Sichuan Dumplings (钟水饺, Zhong Shui Jiao) immediately—they shine brightest hot and fresh!

How to Serve Sichuan Dumplings (钟水饺, Zhong Shui Jiao)

Garnishes

A great garnish makes all the difference. Classic options include a shower of freshly ground Sichuan peppercorns, an extra drizzle of chili oil for color, or a scatter of finely chopped scallions or cilantro. These small additions add visual excitement and an extra pop of aroma, inviting you to dive in right away.

Side Dishes

To round out your meal, serve Sichuan Dumplings (钟水饺, Zhong Shui Jiao) with simple sides that won’t overpower their boldness—think crisp cucumbers in garlic-vinegar dressing, a bowl of clear broth, or sautéed leafy greens with a hint of sesame oil. The dumplings are fantastic as an appetizer or paired with these sides as a satisfying lunch or light dinner.

Creative Ways to Present

If you’re in the mood to wow your guests, try serving the dumplings family-style in a deep platter slicked with sauce, or nestle them in small bamboo steamers for an authentic touch. For party appetizers, offer individual tasting bowls with each dumpling cozied up in its own pool of spicy, garlicky sauce. Amp up the color with a sprinkle of toasted sesame seeds or glistening chili flakes for extra attitude.

Make Ahead and Storage

Storing Leftovers

If you happen to have extra Sichuan Dumplings (钟水饺, Zhong Shui Jiao), let them cool a bit before arranging in a single layer in an airtight container. They’ll keep beautifully in the refrigerator for up to two days. Just be sure to store the sauce separately if you want to preserve the dumpling texture!

Freezing

These dumplings freeze like a dream. Lay any uncooked, filled dumplings on a parchment-lined tray so they don’t stick together. Freeze until solid, then transfer to a zippered bag or container. They’ll keep for a month or more, always ready for a quick, comforting meal—just increase the boiling time by a minute or two when cooking from frozen.

Reheating

To reheat leftover cooked dumplings, gently steam or microwave them with a little splash of water to rehydrate the wrapper and revive their tenderness. Never reboil, as it can make the skins gummy. Add the sauce and garnishes just before serving for that fresh-from-the-kitchen experience all over again.

FAQs

Can I use store-bought wrappers for Sichuan Dumplings (钟水饺, Zhong Shui Jiao)?

Absolutely! While homemade wrappers are a treat, high-quality store-bought dumpling wrappers work perfectly and cut down on prep. Just look for round wrappers in the refrigerated section of your Asian grocer.

What kind of pork should I use for the filling?

Opt for ground pork with a 20 to 30 percent fat content. Leaner pork will taste dry, but higher-fat meat yields deliciously juicy Sichuan Dumplings (钟水饺, Zhong Shui Jiao).

Is it possible to make these dumplings vegetarian?

You sure can! Swap pork for finely chopped mushrooms and add grated tofu or a vegan meat substitute. Use the same marinade ingredients for a deeply savory, plant-based filling.

How spicy are Sichuan Dumplings (钟水饺, Zhong Shui Jiao)?

They can range from mildly tingly to downright fiery, depending on your chili oil and how much you use. Taste as you go, and customize the amount of chili oil for your perfect heat level.

Can I prepare any components ahead of time?

Yes! Both the seasoned soy sauce and chili oil can be made days in advance and kept refrigerated. You can also prep the filling and even fold the dumplings one day ahead—just keep them covered and chilled until ready to cook.

Final Thoughts

Sichuan Dumplings (钟水饺, Zhong Shui Jiao) are a celebration of everything we love about Chinese comfort food: bold flavors, irresistible aromas, and a playful spice that keeps you coming back for more. Whether you enjoy them as an appetizer or make them the star of your table, this recipe is absolutely worth rolling up your sleeves for—give it a try and watch your kitchen come alive!

Sichuan Dumplings (钟水饺, Zhong Shui Jiao) Recipe

★★★★★

4.9 from 22 reviews

Author: Jack
Total Time: 45 minutes
Yield: Makes 24 dumplings 1x
Diet: Vegetarian

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Description

These Sichuan Dumplings, known as Zhong Shui Jiao, are a delightful blend of flavors wrapped in a tender dumpling skin, served with a seasoned sweet soy sauce and chili oil for a spicy kick.

Instructions

To make seasoned sweet soy sauce: Combine soy sauce, scallion, ginger, and bay leaf in a small saucepan. Simmer, then add brown sugar and five spice powder. Thicken with cornstarch mixture. Set aside.
To make the dumplings: Infuse ginger and Sichuan peppercorn in hot water. Mix pork with seasonings. Fill and fold dumplings. Boil dumplings until cooked.
Assemble: Combine seasoned soy sauce, chili oil, and garlic in bowls. Add dumplings, mix, and garnish with Sichuan peppercorn. Serve hot.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Boiling, Steaming
Cuisine: Chinese