Garlic and Cilantro Sichuan-Style Steamed Pork and Cabbage Dumplings

Method

1. Mix minced garlic into the filling before wrapping. 1: Stir in cilantro during preparation when checking the internal temperature of the meat.
2. In a bowl, mix ground pork, cabbage, scallions, soy sauce, Shaoxing wine, salt, and Sichuan peppercorns until well combined.
3. Place 1 tsp of the mixture in the center of each wrapper, fold and seal to form a half-moon shape.
4. Arrange dumplings in a steamer lined with parchment paper, leaving space between them.
5. Steam over boiling water for 12-15 minutes until the dough is translucent and the filling is cooked through.
6. Check that the ground meat reaches 71°C (160°F) throughout before serving.