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Cuisine: Chinese

Szechuan Dumplings with Firecracker Sauce

By: Cheryl M

Ingredients

  • ***FOR THE DUMPLINGS
  • 1 packet wonton wrappers ( approx 30 pieces)
  • 500 grams Lean Minced Pork
  • 1 Can Valcom Sliced Water Chestnuts - chopped finely
  • 2 tablespoons fresh ginger - minced
  • 2 tablespoons fresh garlic - minced
  • 1 tablespoon LKK Chui Chow Style Chilli Oil
  • 1/2 cup Spring Onion - finely sliced
  • 1/4 cup fresh coriander - chopped
  • 2 tablespoons LKK Soy Sauce
  • 2 teaspoons Corn Flour / Starch
  • 1 teaspoon Sesame Oil
  • 2 tablespoons Roasted Sesame Seeds
  • ***FOR THE SPICY FIRECRACKER SAUCE
  • 4 tablespoons LKK Chui Chow Style Chilli Oil
  • 1 cup Spring Onion - finely chopped
  • 2 tablespoons fresh coriander - chopped ( including stems
  • 1 teaspoon fresh garlic - finely chopped
  • 1 tablespoon fresh ginger - finely chopped
  • 3 tablespoons Rice Wine Vinegar
  • 3 tablespoons LKK Premium Soy Sauce
  • 1 teaspoon toasted sesame seeds
  • 1/2 teaspoon Sesame Oil
  • *** GARNISH
  • Fresh Coriander leaves
  • Fresh birds eye chilli - finely sliced
  • Spring Onion - finely sliced
  • Lime Wedges
  • ***EXTRA CORNFLOUR FOR DUSTING DUMPLINGS

Method

  1. ***FOR THE DUMPLINGS:
  2. Combine all of the Dumpling filling ingredients & mix together until well combined.Place wonton wrappers on clean dry work bench in a diagonal ( diamond shape) , lightly wet the top two edges with a bit of water ( just enough to moisten) , place a small teaspoon amount of pork Dumpling mixture in the centre of wonton, fold the top & bottom edges together, ensuring the pastry is sealed, bring the edges together into a dumpling shape. Place dumplings on a baking tray that is lightly dusted with cornfour to prevent sticking. Once all dumplings have been made , place into boiling water & cook approximately 5 mins ( until filling has cooked )Arrange hot dumplings on a large serving platter.
  3. ***FOR THE SPICY FIRECRACKER SAUCE
  4. Whisk all of the Firecracker Sauce ingredients together in a mixing bowl.Drizzle sauce over the hot dumplings & serve extra sauce alongside.
  5. Garnish Dumplings with fresh lime wedges, coriander, sliced chilli & sliced spring onions.

Product used in recipe

  • LEE KUM KEE - LKK CHILLI OIL CHIU CHOW 205G
  • VALCOM - VALCOM WATER CHESTNUT SLICED
  • OBENTO - OBENTO SAUCE - RICE WINE VINEGAR
  • LEE KUM KEE - LKK PREMIUM SOY SAUCE 500ML
  • LEE KUM KEE - LKK SESAME OIL 207ML
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