whats the difference between dumplings and szechwan dumplings?!

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Well in any recipe there is always a difference in the ingredients, but here you have a huge difference.

The normal Canadian, N.American, European dumpling is pretty mediocre and sometimes bland in its taste and a little like potatoes it depends on what is going with it in terms of sauce/salsa as what juices it draws in and the ingredients do not vary that much although there will always be someone who will add something to give it 'their' uniqueness. (typical recipe below).

Szechuan cuisine, Szechwan cuisine, or Sichuan cuisine is a style of Chinese cuisine originating in Sichuan Province of southwestern China famed for bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan peppercorn. Peanuts, sesame paste and ginger are also prominent ingredients in Szechuan cooking. Although the region is now romanized as Sichuan, the cuisine is still sometimes spelled 'Szechuan' or 'Szechwan' in the West. There are many local variations of Sichuan cuisine within Sichuan Province and Chongqing Municipality, which was politically part of Sichuan until 1997. The four best known regional sub-styles are Chongqing style, Chengdu style, Zigong style, and Buddhist vegetarian style.

So in Szechuan Dumplings we have anything but bland and a huge number of differing presentations and tastes. Unlike the typical 'normal' dumpling the ingredients in Szechuan dumplings are generally offer more healthier eating.

Szechuan Dumplings Recipes:

http://www.foodepedia.co.uk/eat-drink-ta…
http://www.grouprecipes.com/79558/sichua…
http://www.tastebook.com/recipes/510889-…
http://www.vietworldkitchen.com/blog/201…
http://www.thingsasian.com/stories-photo…

Regular Canadian or North American Dumplings recipe:

Ingredients:
2 2cups cups(500 mL) (500 mL) sifted cake and pastry flour
2 2tbsp tbsp(25 mL) (25 mL) chopped fresh parsley
4 4tsp tsp(18 mL) (18 mL) baking powder
1/2 1/2tsp tsp(2 mL) (2 mL) salt
2 2tbsp tbsp(25 mL) (25 mL) butter
3/4 3/4cup cup(175 mL) (175 mL) milk, (approx)

Method:
In bowl, whisk together flour, parsley, baking powder and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Using fork, stir in enough milk to make sticky spoonable dough. Leaving space around each, drop by tablespoonfuls (15 mL) onto simmering stew; cover and cook, without lifting lid, for 15 minutes or until dumplings are no longer doughy underneath.

I hope this helps.

http://en.wikipedia.org/wiki/Szechuan_cu…
As above

There were many different styles of Chinese dishes that would qualify as dumplings. Generally speaking, szechwan dumpling usually refers to Sichuan/Szechwan style spicy soupless wontons/dumplings with sesame sauce and lots of chili oil. Places with an authentic taste will use Sichuan peppercorns which will add extra aroma and cause "slight" numbness to your tongue.

These were all sold under the name Sichuan dumplings or or Sichuan wontons or "chao shou":
1) http://3.bp.blogspot.com/_wjO9ZSr8ZTA/S8…
(Sichuan peppercorn wasn't showing in this one.)
2) http://farm4.static.flickr.com/3014/2552…
(This one contained Sichuan peppercorns but it could use more red chili oil.)
3) http://www.tangmeister.com/100609_wp24/0…
(When the sesame paste/tahini sauce was stirred up, it should look something similar to this. This one probably used peanut butter as a cheaper substitute for tahini because of the color.)
4) http://farm4.static.flickr.com/3226/2402…
(This one didn't use wonton. It used boiled dumplings/jiaozi instead.)

If you're comparing dumplings to Sichuan dumplings, then I think the "dumpling" you're referring to is boiled dumplings or jiaozi: http://www.chineseholidays123.com/files/…

I really don't like the word - dumplings. LOL

The word dumplings include many different forms of Chinese wrappers, and each Chinese province has its own versions. The most outstanding feature of Szechuan or Sichuan dumplings is they are tossed in red chili oil that is best known for being numbingly spicy.

ones unbelievably expencive and the other isnt

They are the same thing.