This is an updated, more complex, and more delicious version of our previous Kung Pao dumplings. This has become one of our favorite fillings for homemade wontons.
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
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.
- 2 hash brown patties or 1 whole potato (optional)
- 2 tablespoons light oil
- 4 garlic cloves, minced
- an equal amount of ginger, minced
- 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 Chinese fermented black beans in chili sauce (optional)
- 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
If using hashbrowns, place the hash brown patties in an air fryer or toaster oven. Cook about 15-20 minutes until crispy. If using a whole potato. Boil it while you are making the rest of the filling.
Heat the oil in a wok or deep skillet. Add the minced garlic and ginger. Sauté a few seconds until fragrant. Add the carrots and celery. Sauté 1 minute, then add the Impossible or Beyond meat. Stir and let it brown.
Add the water chestnuts, soy sauce, msg, Sichuan peppercorns (hua jiao), fresh chilies, and white pepper. Stir to combine. Taste for seasoning. You may want to add a teaspoon of Chinese fermented black beans in chili sauce.
Combine the cornstarch with the cold water in a small bowl. Stir well. Add this slurry to the skillet.
If using hash browns, remove the hash browns from the air fryer or toaster oven. Add them to the skillet. Crush them into bits with a wooden spoon and incorporate them into the filling. If using a whole potato, after boiling it, chop it finely then add it to the dumpling filling.
Chop or crush the peanuts with a mortar and pestle. Add the peanuts and scallions to the skillet. Stir to combine.
Make dumplings using homemade dumpling dough or store-bought dumpling wrappers. If using store-bought, you will need to wet the edges of the wrapper to make it stick.
Heat a nonstick skillet (that has a tightfitting lid) over medium heat. Add 1-2 teaspoons of oil. When hot, arrange the dumplings in a single layer in the skillet. We like to start arranging them in the middle in a starburst pattern, then work our way out adding more dumplings. This creates a chrysanthemum pattern. Fry until the bottom is golden.
Combine the cornstarch with the cold water. Quickly pour this evenly over the dumplings. Immediately lower the heat to low and cover with a lid. Steam until the liquid has evaporated.
Remove the lid. Place a serving plate upside down over the dumplings. Carefully flip the skillet and plate to transfer the dumplings to the plate, crispy-side up. The cornstarch will create a crunchy lace layer.
Serve with dipping sauces. We like dark Chinese vinegar mixed with chili crisp.