Soup Dumplings with Spicy Peanut Sauce

Pro tips

• Boil dumplings in salted water and they'll float when done—a visual cue that they're cooked through and the filling is hot.
• Whisk the peanut sauce components together first, then taste and adjust soy sauce or vinegar for balance before plating.
• Toast minced garlic in the oil for 30 seconds before adding other sauce ingredients to deepen and mellow its flavor.
• Add sauce to warm dumplings just before serving to keep the skins from becoming soggy; serve extra sauce on the side.

Substitutions

• Creamy peanut butter → almond butter or tahini (note: tahini will be less sweet and more nutty)
• Chili crisp → sriracha or sambal oelek (note: adjust quantity to control heat; these are spicier)
• Rice vinegar → white vinegar or lime juice (note: lime adds brightness; use same amount)
• Scallions → cilantro or thinly sliced red onion (note: cilantro adds herbaceous freshness)

Storage & make-ahead

Store leftover sauce in an airtight container in the refrigerator for up to 5 days. Reheat dumplings by steaming or boiling; do not reheat cooked dumplings in the microwave as they may become rubbery.

Do I need to thaw the soup dumplings before cooking?

No. Cook frozen soup dumplings directly from the freezer by boiling or steaming. They'll cook in about 5–7 minutes until they float and the skin becomes translucent.

Can I make the peanut sauce ahead of time?

Yes. The sauce keeps refrigerated for up to 5 days. Thin with warm water or broth before serving if it thickens.

What can I use instead of chili crisp?

Substitute with sriracha, sambal oelek, or red pepper flakes mixed into the sauce. Adjust to taste for heat level.

Can I use natural peanut butter?

Yes, natural peanut butter works well. Whisk it thoroughly into the sauce first since it may be oilier than creamy varieties.

How do I prevent the dumplings from sticking together?

Place dumplings on parchment or a lightly oiled surface before cooking. Stir gently once they hit boiling water to separate them.