HOW TO TURN CHINESE DUMPLINGS INTO SOMETHING FABULOUS
I never order Chinese takeout without including an order of dumplings. Steamed or fried, I love them all. I used to douse them in the little containers of dipping sauce that came with the potstickers. I came to feel the sauce was just not standing up to my beloved dumplings. I decided to check out the array of bottled sauces in the supermarket. I found them too salty for my taste and way too expense. One, however, seemed to have some potential if I could tweak it by making my own peanut sauce. So here is my perfect sauce for dumplings.
THE BASIC RECIPE
1 cup of peanut butter
½ cup of coconut milk
2 Tablespoon of soy sauce
2 Tablespoon of lime juice
2 Tablespoons of rice vinegar
2 Tablespoons of light brown sugar
1 Tablespoon of grated ginger
2 minced garlic cloves
4 thinly sliced scallions
Step #1: In a medium bowl add peanut butter, soy sauce, rice vinegar, lime juice, light brown sugar, garlic, ginger and scallions. Use a whisk to mix well. Sometimes I throw it all in a blender to mix, if I’m not feeling too lazy to wash afterwards.
Step#2: Add the coconut milk and mix well.
Step#3: Transfer to serving bowl or if not using right away into a storage container
How to up your heat level
Consider some of these options to taste:
2 Tablespoons of red curry paste
2 Tablespoons of sriracha
1 teaspoon of red pepper flakes
1 teaspoon of chili flakes
TIPS
Use a high-quality peanut butter for the best results.
If it is too thick for dipping add a small amount of hot water to thin it out especially when storing it in the refrigerator.
To make the sauce gluten-free, replace soy sauce with tamari.
ADD-ONS
Add into your sauce and mix well:
Sliced water chestnuts
Bean spouts
WHEN SERVING YOU CAN GARNISH WITH:
Crushed peanuts, cashews or sesame seeds
Diced pickled radishes
Chopped red bell pepper
Fresh chopped cilantro or mint
Lime wedges
Shredded carrots
My personal favorite is to top the dish before serving with fresh fried whole basil leaves for a unique, crunchy favor that compliments the peanut sauce. Just toss the leaves into some hot sesame oil until it starts to crisp, drain and add.
I change out the toppings according to my mood. When serving to company, I place several topping options in small bowls and let my guests choose.
This upgrades my dumplings to a state of nirvana, but I don’t stop there. I now dip my spring rolls, add to my noodles and marinate my chicken or beef in this heavenly sauce before grilling. When something is this good, there are no limits to its uses.
Let me know if you like it! What are your favorite upgrades?
