Steamed dumplings with a homemade dipping sauce combine store-bought convenience with fresh, tangy flavors—soy, rice vinegar, sesame oil, and garlic chili paste come together in minutes for an easy appetizer or side dish.
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Pour ½ cup water into the Suvie rice pot. Grease Suvie starch strainer with cooking spray and set it within the prepared rice pot. Arrange frozen dumplings in the strainer.
Cover pot with lid and place pot inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now. Steam for 20 minutes.
Meanwhile, prepare the dipping sauce. In a medium bowl, stir together 2 tbsp rice vinegar, 2 tbsp soy sauce, 2 tsp toasted sesame oil, ½ tsp sesame seeds, 1 tsp garlic chili paste, and 1 tbsp thinly sliced scallions.
Once dumplings have finished cooking, remove from Starch strainer, and transfer to a serving platter. Serve immediately with dipping sauce.
Store leftover dipping sauce in an airtight container in the refrigerator for up to 3 days. Reheat steamed dumplings in a steamer or microwave before serving.
Suvie Starch Cooker · steamer basket or steamer insert (optional alternative if not using Suvie)
Yes, mix the sauce 1–2 hours in advance and store at room temperature. Stir before serving and add scallions just before plating.
Use a Suvie Starch Cooker as directed, or boil them in water until they float and simmer 2–3 minutes more, then drain well before serving.
Yes, use sriracha, sambal oelek, or fresh minced garlic mixed with red pepper flakes to taste.
The recipe makes about ¼ cup sauce, enough for dipping 10 dumplings. Double the sauce if serving a larger batch.
Yes, if you use vegetable dumplings and soy sauce. Confirm your dumpling brand and soy sauce are vegetarian-certified if needed.
