Ingredients
- 1 pound ground pork
- 1 tablespoon vegetable oil
- 1/4 cup Sichuan peppercorns
- 1/2 cup doubanjiang (broad bean paste)
- 1/4 cup chili oil
- 1/4 cup soy sauce
- 1 tablespoon sugar
- 1/2 cup chicken broth
- 1 package dumpling wrappers
Instructions
- In a large skillet, heat the vegetable oil over medium heat. Add the Sichuan peppercorns and cook for 2-3 minutes until fragrant.
- Add the ground pork to the skillet and cook until browned, breaking it up with a spoon.
- Stir in the doubanjiang, chili oil, soy sauce, and sugar. Cook for 2-3 minutes.
- Pour in the chicken broth and simmer for 5 minutes until the sauce thickens.
- Place a small spoonful of the pork mixture onto each dumpling wrapper. Fold and seal the dumplings.
- Bring a large pot of water to a boil. Cook the dumplings in batches for 4-5 minutes until they float to the surface.
- Serve the fiery Mapo pork dumplings hot with extra chili oil on the side.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 15 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 25g
- Protein
- 15g
- Fat
- 16g
Supplies
Large skillet Large pot
Tools
Spoon Knife
Serving suggestions
These fiery Mapo pork dumplings are best served as an appetizer for a Sichuan feast or as a spicy snack.
Tips & tricks
For an extra kick of heat, sprinkle some additional Sichuan peppercorns on top before serving.
Cost
$15