Steamed Dumplings with the Best Dumpling Sauce Recipe
This recipe features steamed dumplings served with an irresistible homemade dumpling sauce that balances savory, heat, sweetness, and acidity with aromatic ingredients. Perfect as a main course or appetizer, the dumplings can be fresh or frozen, steamed or boiled, and paired with a flavorful dipping sauce enhanced with soy sauce, doubanjiang, chili oil, black vinegar, and fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Steaming
- Cuisine: Asian, Chinese, East Asian
Ingredients
Dumplings
- 12 pieces homemade or store-bought dumplings/wontons
Sauce
- 2 tbsp soy sauce
- 2 tbsp water or broth from dumplings (if boiling dumplings)
- 1 tbsp doubanjiang
- 1/2 tbsp chili oil or chili garlic sauce
- 2-3 tsp sugar, adjust to desired sweetness
- 2 tbsp Chinese black vinegar or rice vinegar
- 2 tsp sesame oil
- 1/2 tsp sesame seeds
- 1 tsp minced garlic
- Chopped fresh scallions and coriander, for garnish
Instructions
- Prepare the Sauce: In a bowl, mix together the soy sauce, water or dumpling broth, doubanjiang, chili oil, sugar, black vinegar, sesame oil, sesame seeds, and minced garlic. Adjust the sweetness and spice according to your taste preference.
- Cook the Dumplings: Choose whether to steam or boil your dumplings. For steaming, line a bamboo steamer with parchment paper and steam dumplings (fresh or frozen) for 12-15 minutes until cooked through. No need to thaw if frozen.
- Alternative Boiling Method: Bring a pot of water to a boil and add dumplings directly from frozen. Cook for 3-4 minutes or until the dumplings float to the surface, then remove them with a slotted spoon. Reserve some of the cooking water if desired for mixing into your sauce.
- Serve: Use the sauce as a dip or pour generously over your bowl of dumplings. Garnish with chopped fresh scallions and coriander. Add extra chili oil or sauce if you like more heat. Enjoy immediately!
Notes
- Doubanjiang is a spicy fermented bean paste commonly used in Sichuan cuisine; you can adjust the amount or substitute with another chili paste if unavailable.
- Using broth from boiling dumplings instead of water adds extra flavor to the sauce.
- To prevent dumplings from sticking in the steamer, line the basket with parchment paper or cabbage leaves.
- Dumplings can be homemade or store-bought, fresh or frozen, with no need to thaw before cooking.
- Adjust sugar in the sauce to balance the heat and sourness to your preferred taste.
