Main ingredients 🥩
wheat flourground porkbell pepperonionrice winesoy saucechili oildoubanjiangoyster saucemala sauce
Yeo Kyung-rae's Sichuan Spicy Japchae Dumplings
An innovative Chinese-style dumpling featuring a bold Sichuan-spiced sauce and crisp vegetables in perfect harmony.
🙋 Recommended for
- ⭐ Those seeking a bold, spicy snack or appetizer
- ⭐ Diners who want to fully enjoy the chewy texture of handmade dumpling skins and deep Chinese flavors
Ingredients needed 🛒2 servings
- wheat flour as needed
- hot water as needed
- ground pork 150g
- bell pepper 1 piece
- onion 1/2 piece
- vegetable oil as needed
- rice wine 1 tablespoon
- soy sauce 1 tablespoon
- chili oil 1 tablespoon
- doubanjiang 1 tablespoon
- oyster sauce 1 tablespoon
- sugar 1 teaspoon
- mala sauce 1 tablespoon
Recipe 🍳
- Cut bell pepper and onion into uniform pieces of consistent length and thickness.
- Heat a wok over high heat, add vegetable oil, and sauté ground pork. Once browned, season with rice wine and soy sauce.
- When the pork is cooked through, add the prepared bell pepper and onion. Then gradually incorporate chili oil, doubanjiang, oyster sauce, sugar, and mala sauce, stir-frying quickly over high heat to complete the filling.
- Mix wheat flour with hot water gradually to form a dough, then knead for about 30 minutes until smooth and elastic.
- Divide the dough into equal portions, roll each into a ball, and flatten with a rolling pin into round wrappers of even thickness.
- Place a generous amount of the prepared mala japchae filling in the center of each wrapper, pleat the edges tightly to seal the dumpling securely.
- Heat a pan with oil, arrange the shaped dumplings evenly, and cook over low heat until the wrapper becomes translucent throughout and the bottom turns golden brown.
- Prepare vegetables by cutting them into uniform sizes.
- Sauté ground pork with vegetables, then add mala sauce and seasonings to make the filling.
- Make dough from wheat flour and knead it thoroughly; roll out into dumpling wrappers.
- Fill the wrappers with the mixture and pleat neatly to form dumplings.
- Place dumplings in an oiled pan and bake slowly over low heat until golden brown.
Cooking tips 💡
- Avoid slicing vegetables too thin, as they may lose their texture during cooking; maintaining a consistent thickness ensures crispness.
- Since mala sauce is naturally salty, adding a small amount of sugar enhances umami and softens the intense spiciness.
- Because these dumplings are fried directly rather than steamed, cook them slowly over low heat to ensure the wrapper cooks through without burning.
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