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.
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