Name: Chili and Mint Sichuan-Style Boiled Dumplings with Chili Oil and Vinegar
Total time: 32 min
Yield: 4 servings
Cuisine: Sichuan Chinese
Ingredients: 400g ground pork; 200g chopped cabbage; 100g finely chopped scallions; 100g dumpling wrappers; 2 tbsp soy sauce; 1 tbsp Shaoxing wine; 1 tsp salt; 1/2 tsp ground Sichuan peppercorns; 2 tbsp chili oil; 2 tbsp rice vinegar; 1 tsp sugar; 1 tbsp sesame oil; 1 tbsp chopped mint; 1/2 tsp chili flakes

Chili and Mint Sichuan-Style Boiled Dumplings with Chili Oil and Vinegar

Adds fresh mint and extra heat from chili oil.

32 minutes4 servings

Method

Mix mint into the pork mixture. 1: during preparation, add chili flakes to the dipping sauce.
In a bowl, mix ground pork, cabbage, scallions, soy sauce, Shaoxing wine, salt, and Sichuan peppercorns until well combined.
Place 1 tsp of the mixture in the center of each dumpling wrapper, fold and seal to form a half-moon shape.
Bring a large pot of water to a boil, add dumplings, and cook until they float, about 6-8 minutes.
In a small bowl, mix chili oil, rice vinegar, sugar, and sesame oil for the dipping sauce.
Check that the ground meat reaches 71°C (160°F) throughout before serving.

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