These juicy and spicy Sichuan dumplings are the perfect example of how 15 minutes in the kitchen can make dinnertime feel like a fine-dining experience
|Prep time||15 minutes|
|Cook time||15 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To make the Sichuan oil, toast the sesame seeds. Combine the sesame seeds, chilli, five spice, ground Sichuan, star anise, bay leaf and cinnamon stick in a small heat-proof bowl.
Heat 125ml of oil in a wok or frying pan, grate the ginger and add it in. Sauté until the ginger starts to brown then remove from the heat. Remove the ginger from the wok and pour the oil over the spices in the bowl. Stir and set aside to cool. Remove the star anise, bay leaf and cinnamon stick.
Add the soya sauce and black rice vinegar to the Sichuan oil. Grate in the garlic. Stir to combine.
Heat 15ml of oil (1 tbsp) in a large frying pan.
Fry the dumplings on one side until golden, approx. 5 minutes. Splash the water in the pan and place a tight-fitting lid on top. Cook for another 5 minutes or until the dumplings are steamed and cooked through.
Place the dumplings on a serving platter along with a bowl of the sauce on the side.