I made steamed dumplings last night from Fuchsia Dunlop’s “Land of Plenty” and they didn’t come out as well as I had hoped. I’m not sure where I went wrong. In the hope that there are those on this board who know how to make steamed Chinese dumplings but may not be following the Cookbook of the Month threads, here’s the link to my post:
Also, Dunlop doesn’t include any recipes for dipping sauces for dumplings in either this book or in “Revolutionary Chinese Cooking.” Traditionally, are there different dipping sauces for different kinds of dumplings? Is a garlic, soy sauce, rice wine vinegar, ginger, red pepper flakes, and sesame oil dip (which I’ve used for spring rolls) also used for dumplings?