Delicate dumplings filled with fragrant pork, crunchy peanuts, cabbage and the unmistakable citrus warmth of Sichuan pepper are a joy to make and even better to share. Whether steamed until tender or pan-fried to a crisp golden base, these dumplings celebrate one of China’s most celebrated regional cuisines.

A brief history of dumplings

Chinese history has fascinated me since studying it for my Higher School Certificate at Geelong Grammar School. Learning about the Silk Road, the great dynasties, and the travels of Marco Polo sparked a lifelong curiosity that eventually led me to China in 1990. Walking through the Forbidden City in Beijing, standing beneath the vast walls that once housed emperors of the Ming and Qing dynasties, and experiencing authentic regional cuisine firsthand was a dream realised. It deepened my appreciation for a culinary tradition that has evolved over thousands of years and continues to inspire my cooking today.

Stuffed dumplings have been enjoyed across China for centuries and remain one of its most enduring culinary traditions. Although Marco Polo is often credited with introducing noodles and dumplings to Europe, historians continue to debate the story. What is certain is that during his travels through China in the 13th century, he spent time at the court of Kublai Khan, grandson of Genghis Khan, where ideas, ingredients and culinary traditions flourished along the Silk Road.

Originating in southwest China, Sichuan cuisine is renowned for its bold yet beautifully balanced flavours. At its heart is Sichuan pepper, the dried outer husk of the prickly ash tree (Zanthoxylum species). Despite its name, it isn’t related to black pepper or chilli. Instead, it delivers bright citrus notes and the distinctive tingling sensation known as málà, creating one of the world’s most recognisable flavour experiences.

These fragrant pork and peanut dumplings celebrate that rich culinary heritage. Wrapped in delicate pastry and served with a tangy black vinegar dipping sauce, they offer the perfect balance of savoury, aromatic and gently spicy flavours—ideal for sharing around the table.

These dumplings combine juicy pork, fresh vegetables and toasted peanuts with the warmth of ginger, garlic and Sichuan pepper, served alongside a tangy black vinegar dipping sauce.

Interested in more history of Chinese cuisine?

Read my article To Dot the Heart:  The importance of the Chinese teahouse and dim sum, dumplings and one of the world’s oldest culinary traditions.

Sìchuān pork & peanut dumplings

Recipe by Samantha Gowing

• Total Time0 hours
• YieldYield 36 dumplings, freeze leftover filling 1x

These fragrant pork and peanut dumplings capture the essence of Sichuan cooking. Wrapped in delicate pastry and served with a tangy black vinegar dipping sauce, they offer the perfect contrast of savoury, spicy and aromatic flavours—ideal for sharing with family and friends.

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Print Recipe

Ingredients

Units USM Scale 1/2x1x2x3x

100g pork mince 100g veal mince 1 cup Chinese cabbage, finely chopped 1/2 cup bean sprouts 2 fresh shitake or 1 dried mushroom, soaked if required 2 spring onions 2 tbsp Sìchuan sauce *see note below 1 tbsp soy sauce 3 cloves garlic, minced 2 tsp fresh ginger, minced 2 tsp brown sugar 1 tsp sesame oil 1/2 tsp Sìchuan pepper, finely ground 1/2 cup salted peanuts, lightly roasted 36 wonton wrappers – round or square 1–2 tbsp peanut oil for pan-frying For the dipping sauce 2 tbs Chinese black vinegar 2 tbsp soy sauce 2 tsp toasted sesame oil 1 tsp fresh ginger, grated

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Instructions

1. Finely chop the cabbage, bean sprouts, shiitake mushrooms and spring onions, or pulse briefly in a food processor until finely minced. Transfer to a large mixing bowl.
2. Add the pork, veal, garlic, ginger, doubanjiang (Sichuan broad bean chilli paste), soy sauce, brown sugar, sesame oil and freshly ground Sichuan pepper. Mix thoroughly until the filling becomes slightly sticky, then gently fold through the chopped roasted peanuts.
3. Place a teaspoon of filling in the centre of each wonton wrapper. Lightly moisten the edges with water, fold the wrapper over the filling and pinch firmly to seal. Crimp the edges to form a traditional crescent or moneybag shape. Repeat with the remaining filling and wrappers.
   To steam
4. Arrange the dumplings in a lined bamboo steamer, leaving a small gap between each one. Cover with the lid and steam over simmering water for 8–10 minutes, or until the filling is cooked through and the wrappers are translucent.
5. Serve immediately with the black vinegar dipping sauce.
   To pan-fry (potstickers)
6. Heat the peanut oil in a large non-stick frying pan over medium heat. Arrange the dumplings in a single layer and cook for 3–5 minutes, or until the bases are lightly golden.
7. Carefully pour enough water into the pan to reach halfway up the sides of the dumplings. Immediately cover with a lid and allow the dumplings to steam for 5–7 minutes, or until the water has evaporated and the filling is cooked through.
8. Remove the lid and cook for a further minute to crisp the bases before serving with the black vinegar dipping sauce.

Notes

Chef’s note: Doubanjiang is a fermented Sichuan broad bean chilli paste that provides authentic flavour, umami and gentle heat. Look for it in Asian supermarkets or substitute another broad bean chilli paste if unavailable.

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• Prep Time: 45 mins
• Cook Time: 10-15 mins
• Category: Dumplings
• Method: Pan fry
• Cuisine: Sìchuan

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