The jar that started the trouble, on its home turf. Steamed or fried dumplings, a dipping pool of chilli crunch, sesame and ginger lifting the whole thing. Ready in the time the dumplings cook.
15 minutes. Serves 2.
Ingredients
- 20 dumplings, any kind
- 3 dessertspoons Plateit Chilli Crunch
- 1 tbsp black vinegar
- 1 tbsp tamari
- Spring onion to serve
Method
- Steam or pan-fry the dumplings.
- Mix chilli crunch, vinegar and tamari into a dipping sauce.
- Spoon extra crunch over the plated dumplings.
- Spring onion, then dip and eat.
Tip: Half the crunch in the dip, half spooned over. One for flavour, one for texture.
Frozen beats fresh
Frozen dumplings are not a compromise here, they are usually better, because they hold their shape and the skins do not tear. Straight from the freezer into the steamer, no thawing, and add two minutes.
For the pan-fried version, fry them flat side down in a little oil until the base browns, then add a splash of water and put the lid on. The steam finishes the top while the bottom stays crisp. Take the lid off for the last minute to drive the water off.
The dipping sauce
Stir the jar before you spoon it out. The solids settle under the oil and the crunch is the entire point, so a spoonful off the top is just hot oil.
Black vinegar is worth buying for this rather than substituting. Contains sesame and soy.
