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!
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 cook from frozen. Leave your pot of water to boil. Once it boils, carefully dumpling directly from frozen and leave them to cook for around 3-4 minutes or until these float up. Remove from the water.
Save some of the dumpling water if needed.
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!
Doubanjiang is a Chinese fermented chili bean paste. You can sub this with other chili sauces or even gochujang, which is Korean chili paste.