Sunkist® Pork Dumplings with Sichuan Citrus Sauce

Number of servings

Marinade Ingredients

  • 1 tablespoon light soy sauce
  • 1 pinch salt
  • 0.25 tablespoon sugar
  • 1.5 tablespoons water
  • 0.5 tablespoon corn starch
  • 1 pinch white pepper

Filling Ingredients

  • 1 pound ground pork
  • 0.125 cup shredded wood ears, soaked until soft
  • 4 ounce shrimp, shelled and deveined
  • 1 package Dumpling (or wonton) wrappers

Chili sauce Ingredients

  • 0.25 cup Sunkist® Cara Cara Navel Orange Juice, fresh-squeezed
  • 2 tablespoons Sichuan peppercorn chilli oil
  • 2 tablespoons minced garlic
  • 3 tablespoons light soy sauce
  • 1 tablespoon red vinegar
  • 0.5 tablespoon caster sugar
  • 0.5 tablespoon toasted cumin seeds
  • 0.5 tablespoon toasted fennel seeds
  • 2 tablespoon sesame oil


Preparation: 30 mins

Cooking: 45 mins



  1. In a medium bowl, combine ingredients for the marinade; whisk well to dissolve the sugar and salt.
  2. Pour the marinade over the ground pork, combine the mixture and let rest for 10 minutes.



  1. Add in the remaining filling ingredients and mix gently.

Chili sauce


  1. Combine the chili sauce ingredients together in a bowl, whisk well. Set aside.

Pork Dumplings with Sichuan Citrus Sauce


  1. To make the dumplings, place dumpling wrappers on a dry surface. Set a heaping teaspoon of filling in the center of the wrapper. Wet the outer edges of the wrapper with water. (Dumpling wrappers will dry out; keep them under a slightly damp cloth when not in use.)
  2. Fold the wrapper up to form a rectangle shape. Pinch the wrapper to seal tight and make sure there is air left in the dumpling. Then fold both “bottom” corners of the dumpling together, pinch and seal with some water.
  3. Cook the dumplings in boiling water until they float.
  4. Serve with the chili sauce, spring onion, and Cara Cara Navel Orange cells as garnish.