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

By: Wei Guo

Wei Guo — Wed, 04 Mar 2026 15:40:10 +0000

In reply to Juliet. Thank you for sharing this Juliet. I’m so glad you enjoyed the sauce, and freezing the dumplings is a great idea.

By: Juliet

Juliet — Thu, 26 Feb 2026 18:07:42 +0000

I loved the sauce! I typically don’t make homemade dumplings because I haven’t mastered the crimping technique, so these were great to just press closed. This was a great meal prep recipe for the week — froze the dumplings and refrigerated the sauce. Wish I made a double batch. Thank you for another great recipe!

By: Wei Guo

Wei Guo — Wed, 04 Feb 2026 12:59:38 +0000

In reply to Sarwar & Diane Kazi. Thank you so much for your lovely message. It means a lot to hear that you’ve been saving and enjoying the recipes. How wonderful that you’ve visited China and even hosted a Chinese student. At the moment my work is online only, but a book is something I’m working toward. If you haven’t already, you’re very welcome to subscribe to my recipe newsletter.

By: Sarwar & Diane Kazi

Sarwar & Diane Kazi — Mon, 26 Jan 2026 18:44:55 +0000

Dear Wei, I live in Palm Bay, Florida. I am from India. I have been saving your recipes as they come to me on my email. Do you have any books published, or are strictly online, I would love to hear from you. Diane has visited China and fell in love with it, we even hosted a Chinese student from Nanning.

By: Wei Guo

Wei Guo — Thu, 30 Oct 2025 09:33:42 +0000

In reply to salomone negrin. So happy to hear that! Hope you'll find more inspiration on my blog.

By: salomone negrin

salomone negrin — Sun, 19 Oct 2025 17:44:04 +0000

excellent and very tasty. My wife and I made them together and ate them with family
Thank you

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!