Soup Dumplings
"Fifty dumplings for fifteen bucks. This is why we have a Costco membership."
The Game Plan
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Make the dipping sauce: stir together soy sauce, rice vinegar, grated ginger, sesame oil, and chili oil. Set aside. Taste it. Add more chili oil. Good.
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Line your bamboo steamer with parchment paper or cabbage leaves — this prevents sticking and heartbreak.
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Arrange dumplings about an inch apart. They expand, and crowded dumplings are stuck dumplings.
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Bring a pot or wok of water to a rolling boil. Set the steamer on top.
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Steam for 8–10 minutes. Don't peek for the first 7 minutes.
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Bring a few inches of water to a boil in a wide pot.
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Lightly oil a heat-safe plate that fits inside the pot with room around the edges for steam to circulate.
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Arrange dumplings on the plate with space between them.
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Carefully set the plate on top of the pot (or rest it on a small rack or crumpled foil ring inside the pot). Cover with a lid.
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Steam for 8–10 minutes.
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Use a spoon to carefully transfer dumplings to a plate. These are full of scorching hot soup — be gentle, be patient.
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Serve immediately with the dipping sauce and sliced scallions.
