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Steamed Dumplings with the Best Dumpling Sauce

Steamed Dumplings with the Best Dumpling Sauce
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Steamed dumplings are one of the simplest and most comforting meals you can make at home. Soft, juicy dumplings paired with a bold, flavorful sauce create the perfect balance of savory, spicy, slightly sweet, and tangy. This dumpling sauce is my go-to—it’s quick to mix, incredibly versatile, and instantly elevates store-bought or homemade dumplings into a restaurant-style dish.

Ingredients

Scale

Dumplings

  • 12 dumplings or wontons (homemade or store-bought, fresh or frozen)

Dumpling Sauce

  • 2 tablespoons soy sauce

  • 2 tablespoons water or reserved dumpling cooking broth

  • 1 tablespoon doubanjiang (fermented chili bean paste)

  • ½ tablespoon chili oil or chili garlic sauce

  • 2–3 teaspoons sugar (adjust to taste)

  • 2 tablespoons Chinese black vinegar or rice vinegar

  • 2 teaspoons sesame oil

  • ½ teaspoon sesame seeds

  • 1 teaspoon minced garlic

  • Chopped fresh scallions, for garnish

  • Chopped fresh coriander (cilantro), for garnish

Instructions

  • Make the Sauce
    In a small bowl, mix together soy sauce, water or broth, doubanjiang, chili oil, sugar, vinegar, sesame oil, sesame seeds, and minced garlic. Taste and adjust sweetness, spice, or acidity as needed.

  • Steam the Dumplings
    Line a bamboo steamer with parchment paper. Place dumplings inside, leaving space between them. Steam over boiling water for 12–15 minutes until fully cooked. Frozen dumplings do not need to be thawed.

    Optional Boiling Method:
    Bring a pot of water to a boil. Add dumplings directly from frozen and cook for 3–4 minutes, or until they float to the surface. Remove and reserve some cooking water for the sauce if desired.

  • Serve
    Arrange dumplings in a bowl or plate. Serve with the sauce on the side for dipping or drizzle it over the dumplings. Garnish with scallions and coriander. Add extra chili oil if you like more heat. Enjoy!

Notes

  • Adjust the Heat: Reduce chili oil for a mild sauce or add more for extra spice.

  • No Doubanjiang? Substitute with chili garlic sauce or miso mixed with chili oil.

  • Texture Matters: Steaming keeps dumplings soft and juicy, while boiling gives a slightly silkier wrapper.

  • Make It a Meal: Add sautéed greens, chili crisp, or a soft-boiled egg on the side.

Find it online: https://tastyquickly.com/steamed-dumplings-with-the-best-dumpling-sauce/