This is an updated, more complex, and more delicious version of our previous Kung Pao dumplings.
What makes Kung Pao Dumplings Kung Pao? Kung Pao is a style of Sichuanese dish that focuses on the combination of peanuts and chilis. These dumplings have chopped or crushed peanuts as well as fresh chilies, ground Sichuan peppercorns for numbing heat, and white pepper for bright heat. The are a little spicy but not painfully so.
This autumn, I helped organize a Chuseok (Mid-Autumn) fundraiser event for ReconciliAsian, a peacebuilding nonprofit I am on the board of. I ran the dumpling-making table, and we had so much fun. We made these Kung Pao Dumplings as well as the Macanese Curry Dumplings, my previous recipe post. Both recipes are vegan and are made with Impossible or Beyond plant-based meat combined with lots of delicious Chinese aromatics and vegetables. They are big umami-bombs. You are going to love them.
A note on the potatoes. One ingredient that adds extra umami is the hash browns. We use the small hash brown patties from Trader Joe’s. You could also use tater tots or a whole potato boiled and chopped fine. Or you could skip the potato altogether.
Kung Pao Dumpling Filling
Ingredients
- 2 tablespoons light oil
- 4 garlic cloves, minced
- an equal amount of ginger, minced
- 2 hash brown patties (we use Trader Joe's)
- 1.5 large carrots, minced
- 3 celery ribs, minced
- 2 packages of Impossible or Beyond plant-based meat
- 4 ounces water chestnuts, chopped
- 3 tablespoons soy sauce
- 1/2 teaspoon msg
- 3/4 teaspoon ground huajiao (Sichuan peppercorns)
- 1 jalapeno or 2 birds eye chilis, minced
- 1/4 teaspoon white pepper
- 1 teaspoon cornstarch
- 2 tablespoons cold water
- 1/2 cup peanuts
- several scallions, chopped
- dumpling wrappers or homemade dumpling dough
For the potstickers:
- 2-3 teaspoons cornstarch
- 1/4 cup cold water
Instructions
- Heat the light oil in a large sauté pan or wok. Add the garlic and ginger. Sauté a few seconds until fragrant.
- Meanwhile, add the hash brown patties to an air fryer. Cook at least 15 minutes at 400F, flipping halfway through. Alternatively, if you are using a potato, peel and quarter it. Add it to a small saucepan and cover with cold salted water. Bring to a boil, then simmer until cooked through.
- Add the carrot and celery. Sauté 1 minute, then add the plant-based meat. Let it brown, then add the water chestnuts, soy sauce, msg, Sichuan peppercorns, fresh chili, and white pepper. Stir and sauté several minutes.
- The hash browns will likely be finished. Remove them from the air fryer and add them to the pan. Use a wooden spoon to break them up and incorporate them into the mix.
- Combine the 1 teaspoon cornstarch in a small bowl with the cold water. Stir to combine, then add it to the pan. This will thicken the dumpling filling.
- Chop the peanuts or grind them with a mortar & pestle. Add them to the pan along with the chopped scallions.
- Taste for seasonings.
- Use the dumpling wrappers or dumpling dough to make the dumplings.
- This filling works well as potstickers. To make potstickers, heat a nonstick pan and add 1 teaspoon of light oil. Use one dumpling to swirl the oil to coat the pan. Arrange the dumplings in a chrysanthemum pattern if you wish, starting with a star shape in the middle and progressing outward in the pan.
- Sear the dumplings a few minutes on medium heat. Check one dumpling to see if the bottom has browned.
- When the dumplings have browned on the bottom, combine the cornstarch with cold water in a small bowl, then pour it over the skillet.
- Immediately cover the skillet with a lid, and turn the heat down to low. Let them slowly steam. When the simmering sound has changed, the water has evaporated, and the dumplings are probably cooked though.
- Remove the lid, turn off the heat. Place a plate on top of the skillet. Use potholders to hold the skillet and plate and then flip them to transfer the potstickers to the plate. The cornstarch will make a crunchy lace pattern.