Chef Oscar Toro’s Szechuan Chicken Dumplings

February 4, 2016 9:38 am Last Updated: February 4, 2016 9:38 am

Szechuan Chicken Dumplings

Prep & Cooking Time

1 hour




For the Filling

  • 2 pounds chicken breast, ground
  • 1/4 pound chicken thigh, ground
  • 1 tablespoon potato starch
  • 1 teaspoon salt 
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper, ground
  • 1 teaspoon sesame oil
  • 1 teaspoon mushroom soy sauce
  • 2 tablespoons ginger, minced
  • 2 tablespoons Chinese chives, chopped (available at Asian specialty markets)

For the Dumplings

  • 1 pack Twin Marquis brand Shanghai-style dumpling wrappers

For the Sauce

  • 3 1/2 cups chicken stock
  • 1 cup Double Deluxe brand soy sauce
  • 10 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon mushroom soy sauce
  • 1 tablespoon garlic, chopped
  • 4 bird’s eye chilies, minced
  • 1 tablespoon cilantro stems, chopped


For the Filling

Mix the first nine ingredients. Then, add the Chinese chives.

For the Dumplings

Place the dumpling wrapper in the palm of your hand. Put a teaspoon of the filling in the middle of the wrapper. Dip your finger in water and line the edge of half the wrapper with your wet finger. Fold into a half moon and on one end, start folding a pinched crease. Continue pinching until you reach the other side of the dumpling.

Boil the dumplings for 1 to 2 minutes. Take them out of the water and throw them in a sauté pan with oil for about 30 seconds, or until they brown a bit.  

For the Sauce

Mix everything in a pot. Bring to a boil. 

To Plate

Place five dumplings on a plate. Pour sauce over the dumplings. Garnish with cilantro stems.

(Recipe courtesy of Oscar Toro, executive chef, Jue Lan Club, New York City)