Comments on: Sichuan Dumplings (Zhong Dumplings/钟水饺)

By: Wei Guo

Wei Guo — Tue, 03 Jun 2025 06:15:08 +0000

In reply to Katrin Johnson. So happy you enjoyed it, Katrin, and thanks for sharing your feedback! Just a quick note—light soy sauce isn’t the same as low-sodium soy sauce. It refers to light in color (as opposed to dark soy sauce), not reduced sodium. The spiced sweet soy sauce used in Sichuan dishes is meant to be on the saltier side and used sparingly as a seasoning. That said, feel free to use low-sodium soy sauce if you prefer a lighter taste.

By: Katrin Johnson

Katrin Johnson — Tue, 27 May 2025 02:27:32 +0000

I’m no dumpling expert, but my family and I absolutely love this recipe. It takes some time, but is so worth it. The star is, by far, the soy sauce that you cook ahead. Two tips: be sure to use light (low sodium) soy sauce. I tried regular because I had it on hand, and the result was way too salty. Also, really do cook it in advance with as many of the ingredients as you can get. I found star anise for cheap at an Asian grocery store. (Big bag for $5.) The flavor in the end is so so delicious. Thank you for this recipe!!

By: Wei Guo

Wei Guo — Mon, 27 May 2024 06:14:46 +0000

In reply to Carla. Thank you so much for the kind feedback, Carla! So happy to know you find my blog helpful. Regarding the spicy taste, please feel free to adjust the heat level of a dish by reducing the quantity of the spicy ingredients. Happy cooking!

By: Carla

Carla — Sat, 25 May 2024 15:04:41 +0000

Hi Wei. I live in Canada and a recipe site like yours is long overdue. The recipes you provide are very nice, my only criticism is everything you make is over the top spicy. I love the way your recipes show beginner cooks the methods necessary for excellent results. Bravo and keep up the good work. You are great!

By: Wei Guo

Wei Guo — Sun, 11 Feb 2024 17:35:14 +0000

In reply to 赞浩羚. That's wonderful to hear. Happy New Year 赞浩羚!

By: 赞浩羚

赞浩羚 — Sun, 11 Feb 2024 17:04:05 +0000

I spent 10 years in Chengdu and really missed these after I left. This recipe brought back so many happy memories, thank you for sharing it!! We made them for Chinese new year and they were a huge hit!

By: Wei Guo

Wei Guo — Fri, 09 Feb 2024 06:57:06 +0000

In reply to Amanda. Glad you liked these spicy dumplings, Amanda!

By: Amanda

Amanda — Tue, 06 Feb 2024 22:39:38 +0000

This was great! I had everything except the star anise, fennel seeds, and the shaoxing rice wine. I omitted the anise, replaced the fennel seeds with caraway seeds, and replaced the wine with cooking sherry. My pork didn’t look very fatty, so I added some rendered bacon fat. We liked this recipe better than the Red House Spice pork and celery dumpling recipe from the Ultimate Dumpling Guide Part 2.

By: Wei Guo

Wei Guo — Tue, 14 Nov 2023 06:18:13 +0000

In reply to Betsy. It's fine to omit star anise for this recipe. Happy cooking Betsy!

By: Betsy

Betsy — Sun, 12 Nov 2023 15:49:24 +0000

Love this recipe. How important is star anise? Here in the US its incredibly expensive. Is there a substitute that would work?