Frozen dumplings get a bad rap. The truth is, the supermarket ones are fine — what makes them sing is the dip. Forget the standard soy-and-vinegar saucer. WAH Spicy was basically built for dumplings: the dried shrimp echoes the prawn filling, the chilli wakes everything up. This is a 15-minute weekday miracle.
Method
- 1
Set up a steamer with a sheet of parchment or cabbage leaf on the rack so the dumplings don't stick.
- 2
Steam the dumplings over high heat for 8 minutes from frozen, or 5 if thawed. The skins should look translucent.
- 3
While they steam, mix WAH Spicy, soy, and vinegar in a small dipping bowl. Drop in the ginger.
- 4
Plate the dumplings. Spoon a little extra WAH Spicy on top of each one — the heat from the dumpling melts the chilli oil into it.
- 5
Scatter coriander. Dip, eat, repeat.
WAH tip
If you've got 5 extra minutes, pan-fry the steamed dumplings in a dry non-stick pan for a crispy bottom. Game changer.
