Start by preparing the ingredients and then pan-fry the dumplings or buns. This way, you can finish everything quickly. First, add 1 tablespoon of olive oil to a non-stick pan, arrange the dumplings or buns, add about 1/2 inch of water, cover with a lid, and cook on medium heat for 10 minutes.

Since my dumplings are small, 10 might be a bit few. If you're frying larger dumplings, you don't need to adjust the oil and water amounts; they can still be cooked in the same time.

When the time is up, open the lid to check the water level. I've mastered the heat, pan, and dumpling quantity, so the water should be evaporated by now. If your water evaporates before 10 minutes, add a bit more water or lower the heat, and vice versa.

During these 10 minutes, chop the chives and mix them with all the sauce ingredients. Once the dumplings are done, serve them with the sauce. I bought a small bunch of chives, and after using some today, I stored the rest in a container. It's convenient to bring as a side dish or dipping sauce for vegetables in a lunchbox.