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Mapo Dumplings

These mapo dumplings bring the bold, spicy flavours of mapo-style sauce to juicy dumplings. Rich, savoury and slightly numbing, this dish is perfect for lovers of authentic Sichuan-inspired cuisine.

Serves

4

Prep Time

10 minutes

Cooking Time

20
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Mapo Dumplings

Serves

4

Prep Time

10 minutes

Cooking Time

20

Ingredients

1 Pack of Mr Chen’s Truffle Mushroom Dumplings

Mapo Sauce

¼ cup oil

3 dried chillies, broken into small pieces

2 birdseye chillies, sliced

2tbs Sichuan peppercorns, toasted and crushed in a mortar and pestle

2tbs garlic, diced

2tbs ginger diced

3oog diced button mushrooms

2tbs chilli bean paste

1tbs fermented black beans

2 cup vegetable stock or water

1tsp corn flour, mixed into a slurry with 1tbs water

1tbs sesame oil

1tbs caster sugar

Garnish

3 spring onions, sliced thinly

Method

1
In a wok heat the oil until smoking, add in the chillies, garlic and ginger, fry off until lightly golden. Add in the Sichuan pepper and mushrooms, fry off.
2
Add in the chilli bean paste and fermented black beans, toss through the mixture. Add in the vegetable stock and cook until the stock makes a sauce. Add in the cornflour to thicken the sauce. Add in the sesame oil and sugar, mix through the sauce.
3
Cook the Mr Chen’s Truffle Dumplings in a steamer following the instructions on the packet.
4
Add the dumplings into the Mapo sauce and gently toss through the sauce. Finish with the spring onion for garnish and serve.

Recipe Credit

Michael Weldon

Ingredients

1 Pack of Mr Chen’s Truffle Mushroom Dumplings

Mapo Sauce

¼ cup oil

3 dried chillies, broken into small pieces

2 birdseye chillies, sliced

2tbs Sichuan peppercorns, toasted and crushed in a mortar and pestle

2tbs garlic, diced

2tbs ginger diced

3oog diced button mushrooms

2tbs chilli bean paste

1tbs fermented black beans

2 cup vegetable stock or water

1tsp corn flour, mixed into a slurry with 1tbs water

1tbs sesame oil

1tbs caster sugar

Garnish

3 spring onions, sliced thinly

Method

1
In a wok heat the oil until smoking, add in the chillies, garlic and ginger, fry off until lightly golden. Add in the Sichuan pepper and mushrooms, fry off.
2
Add in the chilli bean paste and fermented black beans, toss through the mixture. Add in the vegetable stock and cook until the stock makes a sauce. Add in the cornflour to thicken the sauce. Add in the sesame oil and sugar, mix through the sauce.
3
Cook the Mr Chen’s Truffle Dumplings in a steamer following the instructions on the packet.
4
Add the dumplings into the Mapo sauce and gently toss through the sauce. Finish with the spring onion for garnish and serve.

Recipe Credit

Michael Weldon

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