Sichuan Dumplings | Recipes | Ken Hom | Lee Kum Kee

Ingredients

• 225g wonton wrappers
• 1 tsp groundnut oil
• 2 tsp Lee Kum Kee Chiu Chow Chilli Oil
• 1 tsp finely chopped garlic
• 2 tsp finely chopped spring onions
• For Fillings
• 450g (1lb) fatty minced pork
• 25g Chinese dried black mushrooms or dried cepes mushrooms
• 4 Tbsp spring onions or leeks (white part only), finely chopped
• 1 egg white
• 1 tsp cornflour
• 2 tsp salt
• Black pepper, freshly ground
• 2 tsp Lee Kum Kee Pure Sesame Oil
• 2 tsp roasted Sichuan peppercorns, ground
• 3 Tbsp sesame paste or peanut butter or hazelnut paste
• 2 Tbsp Lee Kum Kee Premium Dark Soy Sauce
• 1 Tbsp sugar
• 2 tsp Lee Kum Kee Chilli Garlic Sauce
• 75ml (3 fl oz) chicken stock