Comments on: Six dumpling sauces (Ultimate Dumpling Guide part 5)

By: Wei Guo

Wei Guo — Fri, 26 Aug 2022 23:09:59 +0000

In reply to JeanR. Lovely to hear your feedback!

By: JeanR

JeanR — Tue, 23 Aug 2022 16:10:04 +0000

Great sauces- love the variety which go well a variety of different potstickers and buns

By: Hurricance

Hurricance — Thu, 07 Jul 2022 13:27:12 +0000

I loved making a group of sauces to be served together. Its sort of like bangchan with Korean food. The option of each having a different level of acidity, Unami, sweetness and tanginess made the dumplings a different bite with every dip. Each dip was delicious on its own but served together was a Asian fiesta . Thank you for the suggestions / recipes.

By: So Good

So Good — Sat, 12 Mar 2022 03:49:20 +0000

Garlic and vinegar sauce was so good and easy to follow! Thank you so much!

By: Wei Guo

Wei Guo — Tue, 04 Jan 2022 22:56:00 +0000

In reply to Susa. Hi Susa! No need to crack open the black cardamom. This recipe is based on the classic Sichuan street food Zhong Shui Jiao (钟水饺) which usually doesn't call for Sichuan pepper. However please feel free to use it if you wish.

By: Susa

Susa — Sat, 01 Jan 2022 20:37:49 +0000

For the Sichuan spiced sweet soy sauce do I crack open the black cardamom pod or leave it whole? Also, no Sichuan peppercorns in the sauce?

I have enjoy all your recipes I’ve tried so far and tonight making cumin lamb with torn noodles…my first try at noodle making.

By: Wei Guo

Wei Guo — Sat, 24 Jul 2021 22:52:46 +0000

In reply to Melanie. Glad you've enjoyed the sauce! It's ok to use a cotton liner for steaming, but it's very important that you remove the dumplings from the cloth as soon as they're cooked. If leaving for a while, they will stick.

By: Melanie

Melanie — Thu, 22 Jul 2021 01:19:58 +0000

OMG! I just did the garlic and vinegar sauce tonight with the second half of last night’s dumplings and it’s way better than my own concoction. Whew!!! I should have read the bamboo steamer directions though, cause my dumplings stuck to the cotton liner and only the bottom tray cooked. Not sure that’s how it’s supposed to go down.

By: Wei @ Red House Spice

Wei @ Red House Spice — Sun, 08 Nov 2020 20:57:05 +0000

In reply to Indu. Hi Indu! The word "Sichuan" in the name "Sichuan spiced sweet soy sauce" refers to Sichuan province in China from where this type of soy sauce originated. I assume that you're talking about Sichuan Pepper by saying "Sichuan spice". Sichuan pepper is not required when cooking Sichuan spiced sweet soy sauce. Hope this is clear to you.

By: Indu

Indu — Sun, 08 Nov 2020 13:11:06 +0000

You say Sichuan spiced sweet soy sauce but the Sichuan spice is missing in the recipe given.is the spice supposed be be there or it’s just the name.can you pls let me know.I love the way you have explained everything.would love to learn from you bcos I very passionate about cooking’s