Sichuan Dumplings in Spicy Sauce

Sichuan cuisine is famously spicy – too spicy for the Cantonese-Hong Kong palate. However, Sichuan’s robust recipes have other virtues in terms of taste, textures, colours and aromas. In Hong Kong, therefore, Sichuan cuisine has been tamed, made milder and less oily, while its other aspects have been retained, as in this recipe. The dumplings are lighter, as a result of the addition of egg whites, and the sharp spices have been partially replaced by less aggressive but still savoury seasoni