Dumplings with Soy-Chili Dip

There's something almost festive about a plate of steaming dumplings shared around 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 brings it all together. A fresh blend of soy, vinegar, and chili with a touch of sweetness and a sprinkle of sesame seeds elevates the mild dumplings, giving each bite a kick of salt, acidity, and heat. Perfect as a snack, a small appetizer, or a quick dinner.

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

Instructions

1. Decide on your cooking method. Will they be boiled, steamed, or fried? Frozen dumplings can go directly from freezer to pan or pot.
2. If you want potstickers, heat oil in a pan, place the dumplings closely with the bottom down, and fry them until golden on the bottom.
3. Pour a small splash of water into the pan and immediately cover – the steam will cook them inside. Remove the lid at the end and let the bottom crisp up again.
4. If boiling or steaming them instead, follow the package instructions until they float and are heated through.
5. Meanwhile, prepare the dip: mix 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 vinegar for freshness or sugar to round it off.
7. Top the dip with sliced spring onion and toasted 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 gradually so the dip doesn't become spicier than you desire – it's easier to add than to subtract.
• This same dip works 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.
• Allow strongly frozen dumplings to thaw a little so the bottom doesn't burn before the inside is hot.