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+ servings

Steamed Dumplings with The Best Dumpling Sauce

5 from 19 votes
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!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Condiments, Dips, Main Course, Sauces
Cuisine Asian, Chinese, East Asian
Servings 2 people
Calories 189 kcal





  • 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 leave your pot of water to boil. Then place the dumpling directly from frozen and leave them to cook until these float up. Remove from the water.
  • 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.


Serving: 1serving | Calories: 189kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1076mg | Potassium: 47mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg
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