Dumplings with Sichuan Peppercorns and Spicy Tomato Sauce

Adapted from Asian Dumplings by Andrea Ngyuen

Dumplings with Sichuan Peppercorns and Spicy Tomato Sauce

About This Recipe

This recipe appears in: Seriously Asian: Dumplings with Sichuan Peppercorns


  • 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


  1. 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. 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. 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. 4

    To cook dumplings, steam for 6 to 9 minutes, until wrappers are translucent. Serve immediately with sauce on side.


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