The jar that started the trouble, on its home turf. Steamed or fried dumplings, a dipping pool of chilli crunch, black cardamom and star anise 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.
