Name: Northern-Style Dumplings in Chilli Oil
Yield: Makes 6 dumplings
Cuisine: Chinese
Ingredients: Water 2 tsp; Black and white sesame seeds 1 tsp; Spring onion (scallion) 1, shredded or chopped; Minced garlic 1 tsp; Sugar to taste; Chinese baby cabbage (wawa cai) 10 g (⅓ oz), chopped; Zhejiang vinegar 2 tsp; Salt to taste; Dried chillies 85 g (3 oz); Cooking oil 500 ml (16 fl oz / 2 cups); Sichuan peppercorns 50 g (1⅔ oz); Egg 1; Minced pork belly 40 g (1⅓ oz); Ginger 1 tsp, chopped; Egg yolk 1; Plain (all-purpose) flour 15 g (½ oz)

Preparation info

Makes
6
dumplings

Difficulty
Medium

Appears in

New Beijing Cuisine

By Jereme Leung

Published 2010

About

Sichuan is such an exciting place to eat. Its fiery cuisine is now popular throughout China, and Beijing has embraced this particular dish of dumplings. In our version of this dish, the dumplings are served in a ruby-red condiment made from Sichuan peppercorns and dried chillies, giving it a spicy, fragrant intensity. This versatile condiment can be prepared and stored in a bottle and used to spice up other dishes. We kept to the original dumpling recipe, but rolled the skin more thinly, an

Ingredients

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Ingredients

Method

Part of