Dumplings with soy-chilli dip

There's something almost celebratory about a plate of steaming dumplings shared at the table. These small, wrapped pockets come in countless varieties across Asia, from Chinese jiaozi to Japanese gyoza, and can be boiled, steamed, or pan-fried until crispy on the bottom. But no matter how you prepare them, it's the dip that ties it all together. A fresh blend of soy, rice vinegar, and chili oil with a touch of sweetness and a sprinkle of sesame elevates the mild dumplings, giving each bite a hint of salt, acidity, and heat. Perfect as a snack, small starter, or quick dinner.

• Cuisine: Chinese
• Time: 35 minutes
• Servings: 4 people
• Difficulty: Easy

Instructions

1. Decide on your cooking method. Should they be boiled, steamed, or fried? Frozen dumplings can go directly from freezer to pan or pot.
2. If you want potstickers, heat neutral oil in a pan, place the dumplings close together with the bottom down, and fry them until golden on the bottom.
3. Pour a small splash of water into the pan and immediately place the lid on - the steam will cook them inside. Steam covered for 5-7 minutes, until the dumplings are heated through (important for chicken filling). Remove the lid at the end and let the bottom crisp up again.
4. If boiling or steaming them instead, follow the time on the package until they float to the surface and are heated through.
5. Meanwhile, prepare the dip: mix light soy sauce, rice vinegar, chili oil, a pinch of sugar, and a few drops of sesame oil in a small bowl.
6. Taste the dip. It should balance salt, acidity, and chili - adjust with a little more rice vinegar for freshness or sugar to round it off.
7. Top the dip with chopped spring onion and roasted sesame seeds.
8. Arrange the hot dumplings on a platter with the dip on the side, and serve immediately while they are crispy and steaming.

Tips

• Add the chili oil a little at a time, so the dip doesn't become spicier than you desire - it's easier to add than to subtract.
• The same dip goes just as well with gyoza, wontons, and spring rolls.
• Make them a full meal by serving them on top of rice or in a clear noodle soup.
• Let dumplings thaw slightly if they are heavily frozen, so the bottom doesn't burn before the inside is warm.