DUMPLINGS & CHILLI SOY DRESSING
Homemade chilli soy dressing is perfect for frozen dumplings because it brings fresh, punchy flavours and the kind of zing you just can't coax out of jarred sauces. You control the heat, tang and salt so each bite stays balanced rather than drowned in sugar or stabilisers, and fresh ingredients like garlic, rice vinegar and sesame oil bloom immediately against the steamed dough, elevating humble frozen parcels to restaurant level morsels. Plus, whipping up your own takes a few minutes, smells amazing, lets you tweak it to suit everyone at the table (more chilli for the thrill seekers, a dash of honey for the kids), and avoids the preservative aftertaste and one size fits all monotony of store bought dressings.
My sauce has big hits of five spice and togarashi (Japanese spice blend mixing chilli, sesame, citrus peel, seaweed and other aromatics for a bright, spicy kick) and it all gets rolled though the dumplings making it such an excellent whole plate and allows the dumplings to soak up the sauce.
DUMPLINGS & CHILLI SOY DRESSING
〰️
DUMPLINGS & CHILLI SOY DRESSING 〰️
Time: 15 inutes
Serves: 2-3
1 packet frozen pork dumplings
2 tbl sp chilli oil
2 tbl sp neutral oil
3 spring onions(washed)
2 garlic cloves (minced)
1 tea sp caster sugar
1 tbl sp five spice
1/2 tea sp chilli flakes
1 tbl sp light soy
1/2 tbl sp black vinegar
1/4 cup toasted sesame seeds
1 tbl sp togarashi
Boil dumplings to manufacturers instructions.
Slice up the spring onion by thinly slicing the white parts before diagonally slice the greens on the spring onion to use later for garnish. Add white part to big heat proof bowl, along with minced garlic, sugar, five spice and chilli flakes.
In a small saucepan add in chilli oil and neutral oil and place on medium heat and bring it up to a steaming heat. You want it super hot, beyond hot. Pour over the top of the big bowl of mixed aromats and allow it to sizzle.
Once sizzle calms down stir in light soy and black vinegar. Once the dumplings are cooked add to the bowl and roll through chilli soy dressing.
Add to bowl and top with spring onion greens, toasted sesame seeds and togarashi.