This versatile dipping sauce will transform your usual dumplings into something amazing! You can use it with all kinds of dishes. I learned this recipe from a friend from China. Add a little chili oil and vinegar to this sauce and enjoy it with dumplings—it's the best! Your regular dumplings will be taken to the next level. If you'd like, try making it together with some delicious dumplings!

I made this for the birthday party of a friend who loves sweets.I wanted to make the very best for my friend. This recipe is the result of a few hours of carefully adjusting and making notes about the flavoring ingredients!Be sure to add the katakuriko dissolved in water a little at a time, until it reaches the desired consistency.The leftover syrup is good for potato mochi too!If you use only shiratamako, these will stick to the pan when you brown them, but if you add dumpling flour as well, they won't stick. Recipe by Popotankobu

Originally, I made it with mentsuyu and mayonnaise. I just added wasabi and it was delicious. I added black pepper and garlic to go well with deep-fried food, and I arrived at this delicious sauce.It's surprisingly tasty to eat gyoza dumplings with it! I recommend this sauce especially to mayonnaise lovers.Since I used concentrated mentsuyu, it has a strong taste.If you like light flavour, add a little bit of water to thin it. Recipe by Yu-hi

My mother taught me this recipe, but I used shiitake mushrooms instead of shrimp so that vegetarians could eat it too, and I also omitted the egg white in the original recipe. This is the sister recipe of "Lotus root dumplings (in clear soup)".The key is to put just a little bit of grated ginger (including the juice), but if you use too much, it will be too strong so watch out (you can use grated ginger from a tube).After you have grated most of the lotus root, chop up the last little bit left and add it too.I used the Step 7 dumplings in a clear soup in. Recipe by Saishokubeginnernano

I once tried a Korean dish where chives were finely chopped and mixed with a Korean sauce as a part of the dipping sauce. It was quite interesting, almost like a simple kimchi, and it paired well with the rich Korean BBQ, cutting through the greasiness. This time, I decided to chop up some chives and mix them with my favorite dipping sauce to pair with quick pan-fried dumplings. It turned out to be really delicious.

Thank you for making this a trending topic with 130 mentions and ranking #1 for fried dumplings! This is an easy recipe using store-bought dumplings—just fry and coat them. They taste great even when cold, thanks to the addictive sweet and sour sauce. It's a hit in school lunches and loved by both adults and kids. The ginger and sesame oil add a rich aroma to the delicious sauce. It's perfect for leftover homemade dumplings or even store-bought shumai.

Mrs. Tian's handmade pork and chive dumplings are here!HD video: https://youtu.be/llFCm8tbFtIThe video shows a recipe for 50 dumplings, but I usually make over 100 at a time. When freezing, arrange the dumplings on a tray with some space between them so they don't stick together. Once they're frozen solid, transfer them to a bag for storage.When cooking dumplings: For frozen dumplings, add them to cold water. For freshly made dumplings, add them to boiling water. Stir gently to prevent sticking. Add cold water 2-3 times as they cook. When the dumpling skins puff up, the pork is fully cooked!

I had some leftover kimchi, plus I didn't want to bother with chopping up and salt-massaging cabbage!Squeeze out the kimchi very well or the gyoza dumplings will be watery. The mayonnaise is used as a binder for the filling instead of egg.The cheese adds mildness and richness to the filling.Cook the 'wings' on the dumplings until they are crispy. Recipe by ma2003co

I received potatoes from Hokkaido, so I made these.In Step 1, soak the potato in a bowl of water briefly before cooking!In Step 4, cook the dumplings until they are slightly browned. They taste better that way when they're coated with the sauce, which will flavor the dumplings.If you like lots of sauce, double the amount of the sweet-savory sauce. Recipe by bvivid

Enjoy boiled dumplings topped with a sweet and tangy Yurinchi (Chinese-style scallion) sauce. The sauce pairs perfectly with the dumplings.Recipe background:Yurinchi sauce is incredibly delicious. I thought it would go well with boiled dumplings, so I tried it—and it was a great match.

Rice dumpling is one of the easiest Japanese sweets. And sauce is a bit southern taste with coconut milk.

I love the sweetness of sweet new harvest onions!When cooking the onions, pan fry them so that they get browned rather than stir-frying them! They will become sweeter! Recipe by Silvy1978