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Steamed Dumplings with The Best Dipping source​

One of my favourite ways to enjoy dumplings is by either steaming or boiling these and finishing it off with what I like to call the ultimate sauce – with the perfect balance of savoury, heat, bit of sweetness and acidity. Let’s not forget the aromatics that really take it up a notch!

THE DUMPLING DIPPING SAUCE: WHAT’S IN IT?​

• soy sauce
• water or broth (if boiling dumplings)
• doubanjiang (see recipe notes)
• chili oil or chili garlic sauce (see homemade recipe here)
• sugar
• Chinese black vinegar or rice vinegar
• sesame oil
• sesame seeds
• minced garlic
• Chopped fresh scallions and coriander

THE DUMPLINGS​

These dumplings I used are filled with a mix of tofu and garlic/Chinese chives. You’re free to use store-bought frozen dumplings and wontons and opt to wither steam or boil them. I highly recommend steaming or boiling because I love the smooth skin that comes from these cooking processes. Do note that you don’t need to thaw your dumplings. Simply cook them directly from frozen!

You can also check out my homemade dumpling recipe here and my homemade wontons recipe here.

OTHER WAYS TO ENJOY THIS SAUCE:​

• Pour over noodles
• Mix with fried tofu so it can soak up all the flavours!
• Use as a hotpot dipping sauce

If you try out this recipe, I’d appreciate if you leave a rating or simply click on the stars ️️️️️ on my recipe card!

Steamed Dumplings with The Best Dumpling Sauce​

One of my favourite ways to enjoy dumplings is by either steaming or boiling these and finishing it off with what I like to call the best dumpling sauce – with the perfect balance of savoury, heat, bit of sweetness and acidity. Let’s not forget the aromatics that really take it up a notch!
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Prep Time10minutes mins
Cook Time15minutes mins
Total Time25minutes mins



CourseCondiments, Dips, Main Course, Sauces
CuisineAsian, Chinese, East Asian


Servings2 people
Calories189 kcal

INGREDIENTS


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Dumplings​

• 12 pieces homemade or store-bought dumplings/wontons (see my homemade wontons recipe here and homemade dumpling recipe here)

Sauce​

• 2 tbsp soy sauce
• 2 tbsp water or broth from dumplings (if boiling dumplings)
• 1 tbsp doubanjiang (see notes)
• 1/2 tbsp chili oil or chili garlic sauce
• 2-3 tsp sugar , adjust to desired sweetness
• 2 tbsp Chinese black vinegar or rice vinegar
• 2 tsp sesame oil
• 1/2 tsp sesame seeds
• 1 tsp minced garlic
• Chopped fresh scallions and coriander

INSTRUCTIONS

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• Mix the sauce ingredients together. Feel free to adjust to your taste and desired spice level.
• Boil or steam the dumplings from fresh or frozen. If you’re using frozen dumplings, no need to thaw. I simply line my bamboo steamer with parchment paper and steam my dumplings for 12-15 mins. If boiling, do the same and leave your pot of water to boil. Then place the dumpling directly from frozen and leave them to cook until these float up. Remove from the water.
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• Use the sauce as a dip or pour it over your bowl of dumplings or wontons. Garnish with more coriander and scallions, if desired. You can finish it with more chili oil or sauce if desired. Enjoy!

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DOUBANJIANG​

• Doubanjiang is a Chinese fermented chili bean paste. You can sub this with other chili sauces or even gochujang, which is Korean chili paste.

NUTRITIONAL INFO​

Serving: 1serving | Calories: 189kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1076mg | Potassium: 47mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg