June 13 2023 – Holly Ong
In the summers I lived in Shanghai, I would look forward to the cold sesame, peanut-y dressed cold dumplings that pop onto the menu when the weather warms.
This recipe is an homage to all the dumpling makers in my French Concession neighborhood who kept their traditions alive and fed the community with their hand wrapped dumplings.
Frozen dumplings (about 12-18 depending on size)
2 Tbsp OMG! Sambal
2 Tbsp Peanut Butter (we like smooth for this but chunky works too)
1 Tbsp Sesame Oil
Chopped cilantro & scallions for garnishing
Equipment needed: Pasta pot, serving bowl, colander, slotted spoon.
In a large serving bowl, mix the sambal, peanut butter and sesame oil till it is smooth and set aside. In a pasta pot, fill 1/3 way with water and set to boil. You need enough water to cover the dumplings when they are cooking with room for them to dance around the bubbling hot water. Have a colander with cold water on the side of the stove. The trick to this dish is to dunk the just cooked dumplings into the cold water immediately.
When the water is on a roiling boil, drop the frozen dumplings gently and follow the instructions to cook. Usually, the dumplings are done when they float up. If in doubt, fish one out and split open to see if its cooked. When cooked, dunk immediately into the colander of cold water. Drain and place serving bowl with the sambal-peanut dressing. Gently toss and add garnish just before serving. Enjoy!
Try not to over cook the dumplings as it will disintegrate with the cold water/ dressing treatment.