Dumplings with Sichuan-Inspired Dipping Sauce

Crispy on the bottom, juicy in the middle, and served with a sharp, spicy, deeply savoury dipping sauce, these pan-fried FULI dumplings are made for the moments when you want maximum flavour with minimal effort. The rice vinegar brings brightness, soy sauce adds depth, garlic and ginger give the sauce a fresh kick, and chili sauce ties everything together with gentle heat. It is quick enough for a weeknight dinner, but bold enough to serve when you want to impress.

Dumplings: any Fuli dumplings
Serves: 2–3
Prep: 5 mins
Cook: 8–10 mins
Difficulty: Easy

Ingredients

• 70 ml rice vinegar
• 70 ml soy sauce
• 1 garlic clove, finely minced
• 1 tsp fresh ginger, grated
• 1 tsp chili sauce
• Chives or coriander, finely chopped

Method

1. Heat a frying pan over medium heat and add the neutral oil.
2. Place the frozen dumplings directly into the pan, flat-side down.
3. Fry for 2–3 minutes, until the bottoms are golden and crisp.
4. Carefully add the water to the pan and cover with a lid. Be careful, as the water may splatter.
5. Steam the dumplings for 6–7 minutes, until fully heated through and juicy inside.
6. Remove the lid and let the dumplings fry for another 1–2 minutes, until the bottoms become extra crisp.
7. Meanwhile, make the dipping sauce. In a small bowl, mix the rice vinegar and soy sauce.
8. Add the minced garlic, grated ginger, and chili sauce.
9. Stir well, then finish with chopped chives or coriander.
10. Serve the crispy dumplings hot with the  dipping sauce on the side.

Tips

• For extra heat, add more chili sauce or a spoonful of chili oil.
• Add a pinch of ground Sichuan pepper for a more aromatic, numbing Sichuan-style kick.
• This sauce also works beautifully with spring rolls, noodles, wok dishes, or steamed vegetables.
•  Let the dumplings crisp again after steaming for the best texture.