Six dumpling sauces

Method16 steps

1. 1

   Step 1: Choose one of the six alternatives and use only its ingredient section. No. 1 — Ginger (1 teaspoon) and vinegar sauce, for two: mix the 3 tbsp vinegar, ¼ tsp honey, 1 tsp julienned ginger and dill to taste. Leave to infuse for 5 minutes before serving.

   Infuse sauce No. 1 · 5 minUses 3 tablespoon black rice vinegar · ¼ teaspoon honey · 1 teaspoon ginger (julienned) · Dill (to taste)

2. 2

   Step 2: No. 2 only — Garlic (1 tablespoon) and vinegar sauce, for two: put the 1 tbsp minced garlic, pinch of ground Sichuan pepper and pinch of salt in a heatproof bowl. Heat this section’s 1 tbsp neutral oil until hot and shimmering, then carefully pour it over the aromatics.

   Uses 1 tablespoon garlic (minced) · 1 pinch ground Sichuan pepper · 1 pinch salt · 1 tbsp neutral cooking oil, heated for No. 2

3. 3

   Step 3: No. 2 only: stir the ½ tsp light soy sauce, 2 tbsp black rice vinegar, finely chopped fresh chilli and chopped coriander into the garlic mixture. Serve as a dip.

   Uses Garlic and Sichuan-pepper oil mixture · ½ teaspoon light soy sauce · 2 tablespoon black rice vinegar · Fresh chilli (finely chopped) · Coriander (chopped)

4. 4

   Step 4: No. 3 only — Spring-onion (1 tablespoon) oil sauce, for two: put the 1 tbsp finely chopped spring onion and pinch of sugar in a heatproof bowl. Heat this section’s 1½ tbsp neutral oil until hot and shimmering, then carefully pour it over the spring onion.

   Uses 1 tablespoon spring onion (finely chopped) · 1 pinch sugar · 1½ tbsp neutral cooking oil, heated for No. 3

5. 5

   Step 5: No. 3 only: stir the 2 tbsp light soy sauce and ½ tsp black rice vinegar into the spring-onion oil. Mix well and serve as a dip.

   Uses Spring-onion oil mixture · 2 tablespoon light soy sauce · ½ teaspoon black rice vinegar

6. 6

   Step 6: No. 4 only — Spicy tomato dip, for four: blend the 250 g peeled and deseeded tomatoes, two garlic cloves, two ginger slices, fresh chilli (1) and four strands of coriander (4) to a smooth paste.

   Uses 250 g ripe tomatoes (peeled and deseeded) · 2 cloves garlic · 2 slices ginger · 1 fresh chilli (or to taste) · 4 strands coriander

7. 7

   Step 7: No. 4 only: mix the ¼ tsp salt, pinch of sugar and ½ tsp light soy sauce into the tomato paste. Serve as a dip.

   Uses Blended tomato dip · ¼ teaspoon salt · 1 pinch sugar · ½ teaspoon light soy sauce

8. 8

   Step 8: No. 5 only — Make the sweet-soy base first: put the 1 cup light soy sauce, ½ cup dark brown sugar, ¼ cup water, star anise (1), Tsao-ko (1), cassia, two bay leaves, Sichuan pepper (1 tsp), fennel seeds (1 pinch), two scallion stalks and small piece of ginger (1 small piece) in a saucepan. Bring to a gentle simmer.

   Uses 1 cup light soy sauce, for the sweet-soy base · ½ cup dark brown sugar, for the sweet-soy base · ¼ cup water, for the sweet-soy base · 1 star anise · 1 Tsao-ko (Chinese black cardamom) · 1 small piece cassia cinnamon · 2 bay leaves · 1 tsp Sichuan pepper

9. 9

   Step 9: No. 5 only: simmer the base uncovered over low heat for about 25 minutes, until its volume has reduced by roughly one third. Watch toward the end so it does not scorch.

   Reduce the sweet-soy base for No. 5 · 25 minUses Sweet-soy base with spices and aromatics

10. 10

    Step 10: No. 5 only: strain out and discard the spices and aromatics, then let the sweet-soy sauce cool. You will use 1 tbsp for the following one-serving bowl. Cool the unused sauce promptly in a shallow container and refrigerate covered, or freeze for later use.

    Uses Reduced spiced sweet-soy mixture

11. 11

    Step 11: No. 5 only — Sichuan dumpling sauce, for one: measure 1 tbsp of the cooled sweet-soy base into a serving bowl and mix with the 1 tsp minced garlic.

    Uses 1 tbsp cooled spiced sweet-soy sauce · 1 teaspoon garlic (minced)

12. 12

    Step 12: No. 5 only: add one serving of freshly boiled, fully cooked dumplings to the sweet-soy and garlic mixture.

    Uses Measured sweet-soy and garlic mixture · Freshly boiled dumplings, one serving for No. 5

13. 13

    Step 13: No. 5 only: pour over 1 tbsp ready chilli oil, or adjust to taste. Stir gently to coat the dumplings, garnish with finely chopped spring onion and serve promptly.

    Uses Dumplings with sweet-soy and garlic sauce · 1 tbsp ready homemade chilli oil, or to taste · Spring onion (finely chopped)

14. 14

    Step 14: No. 6 only — Hot-and-sour dumpling soup, for one: put the 1 tsp light soy sauce, 2 tbsp black rice vinegar, 1 tbsp chopped spring onion, optional 1 tsp papery dried shrimp, ½ tsp sesame oil and pinch of salt in a serving bowl.

    Uses 1 teaspoon light soy sauce · 2 tbsp black rice vinegar, for No. 6 · 1 tablespoon spring onion (finely chopped) · Optional 1 tsp papery dried shrimp · ½ teaspoon Chinese sesame oil · 1 pinch salt

15. 15

    Step 15: No. 6 only: spoon one serving of freshly boiled, fully cooked dumplings into the bowl, along with enough hot cooking liquid from their pot to make the soup.

    Uses Hot-and-sour soup seasonings · Freshly boiled dumplings, one serving for No. 6 · Hot water from cooking the dumplings, enough for No. 6 soup

16. 16

    Step 16: No. 6 only: add toasted sesame seeds, chopped coriander and 1 tbsp ready chilli oil, or adjust the oil to taste. Stir gently and serve the soup hot.

    Uses Hot-and-sour dumpling soup · Toasted sesame seeds · Coriander (chopped) · 1 tbsp ready homemade chilli oil, or to taste