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4 servings


0 hours 5 mins


0 hours 5-7 mins


0 hours 12 mins

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1 Package Frozen Dumplings (20 count)
2 Tbsp. Canola Oil
1/4 Cup Japanese Ponzu sauce


2 Small cloves garlic, minced
3 Tbsp. Low sodium Soy Sauce
2 Tbsp. Rice wine vinegar
1 Tsp. Sesame oil
1 Tsp. Momofuku Chili Crunch or more to taste


1) Pour the ponzu sauce into a small bowl. 

2) Then, make the spicy dipping sauce. In a small bowl, combine the garlic, soy sauce, vinegar, sesame oil, and 1 teaspoon of the chili crunch.  Whisk until well combined.

3) Heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Once heated, add the frozen dumplings. Fry for a minute.

4) Add a couple of tablespoons of cold water into the pan, and continue to fry until the water is absorbed into the dumplings.

5) Lower the heat and cook until bottom of dumplings are a golden brown.

6) Serve on a platter with the two sauces and enjoy.

NOTES:  There is nothing like a plate of dumplings with various dipping sauces.  It reminds me of dim sum Sundays in San Francisco.  Years ago, I spent quite a bit of time in San Francisco for work.  I had a friend that loved dim sum so Sundays were spent trying all kinds of dumplings.  Some were steamed, some fried but all delicious.

We’d sit in these huge restaurants where waiters pushed carts around the dining room with a large selection of fresh dim sum options.  You’d pick and choose what you wanted for the table.  Carts would come and go as we cleared our plates of each sampling.  It was a great way to spend a couple of hours.  I’d compare it to an American brunch of appetizers.  So much fun!  Of course, we’d have warm sake and cold beers to wash it all down.  I tried to create that memory with this simple dish.

I am lucky that I live in Southern California where there is a large Asian population and several great Asian markets.  I’m able to purchase some fabulous frozen dumplings (shrimp, pork, chicken and various mixed varieties) that are easily transformed into a perfect appetizer.  This recipe would be perfect partnered with my Asian Marinated Cod.

The trick here is how you cook them.  While you start the cook in a little oil, the addition of water allows the dumplings to steam and soften before the final cook and browning after the water has evaporated.  Take your time and look for that golden brown color on both sides.

When it comes to the dipping sauces, a simple side of soy sauce would work or soy mixed with a little wasabi paste is also a great option.  I poured a ponzu sauce as one sauce and then made the spicy garlic dipping sauce in the recipe.  Try playing with the spice level to match your own preference.

This is a fast and easy appetizer to pull together for a fun dinner.  Serve this after my Shrimp Dumplings in Hon Dashi Broth and before my Chicken Yakitori or Japanese Spicy Soy Scallops for a terrific Japanese style meal.


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