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Dumplings with Sichuan Peppercorns and Spicy Tomato Sauce
Adapted from Asian Dumplings by Andrea Ngyuen
About This Recipe
| This recipe appears in: | Seriously Asian: Dumplings with Sichuan Peppercorns |
Ingredients
- For the Filling:
- 1 pound ground beef or lamb
- 3/4 cup finely chopped onion
- 1/2 cup chopped Chinese chives, leeks, or green onions
- 3 tablespoons minced ginger
- 6 medium cloves garlic, minced and crushed into a paste
- 1 3/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon Sichuan peppecorns, toasted and ground
- 3 tablespoons vegetable oil
- 1/2 cup meat stock
- For the Spicy Tomato Sauce:
- 1/2 pound ripe tomatoes
- 1 medium clove garlic, chopped
- 1 teaspoon chopped fresh ginger
- 1/4 teaspoon salt
- 1/4 teaspoon dried red chili pepper
- 3 tablespoons water
- 2 tablespoons juice from one lemon or lime
- Chopped herbs to garnish such as mint, cilantro, or basil
- Pinch ground cumin
Procedures
-
1
With a fork or wooden spoon, thoroughly combine all filling ingredients. Wrap dumplings according to desired shape and size using store-bought or homemade wrappers. Wrapped dumplings may be covered with a damp paper towel and refrigerated for several hours prior to cooking. Or, freeze on baking sheet and transfer to plastic bag for longer storage (cook from frozen).
-
2
Meanwhile, make the sauce. Preheat broiler to high and adjust oven rack to 4 inches from the element. Broil or grill tomatoes until skins are charred. Remove from heat and let cool slightly, then peel away skins.
-
3
Combine garlic, ginger, and salt in mortar and pestle. Pound to a rough paste. Add tomatoes and stir around to break apart tomato. Add remaining ingredients and mix well. Sauce will keep in covered container in refrigerator for up to 5 days.
-
4
To cook dumplings, steam for 6 to 9 minutes, until wrappers are translucent. Serve immediately with sauce on side.
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