**The Art of Making Delicious Spicy Dumpling Dipping Sauce**

As I stand in front of my kitchen counter, surrounded by an array of ingredients and spices, I'm excited to share with you one of my favorite condiments - a spicy dumpling dipping sauce. It's incredibly easy to make, and I've perfected the recipe over time. The key to this sauce is using the right combination of ingredients, which may vary depending on your personal taste preferences.

To begin, I start by chopping up some chilies and adding them to my mixture. I pound them until they're finely chopped, ensuring that there are no big chunks left in the sauce. This adds a nice texture and flavor to the dish. Next, I add some chili garlic paste, which can be found at any Asian grocery store or online. The aroma of this paste is unmistakable, and it's what gives my sauce its unique spicy kick.

I also happen to have some chopped chives in my fridge that I add to the mixture, but feel free to skip this step if you don't have them on hand. These little onions may not be the most exciting ingredient, but they add a subtle sweetness to the sauce that complements the spiciness perfectly. The beauty of this recipe is its versatility - it's not just for dumplings, but can be used as a condiment for chicken, rice, noodles, or anything else you desire.

Now, let's talk about the chili garlic paste. This ingredient may seem intimidating at first, but trust me, it's worth the effort. I find that using store-bought paste is convenient, and it saves time in the kitchen. However, if you're feeling adventurous, you can always make your own paste from scratch. Simply chop up some chilies, garlic cloves, and a bit of oil, then blend them together until smooth.

**Frying the Dumpling Cubes**

With my dipping sauce ready, I move on to preparing the main event - frying the dumpling cubes. This step is crucial in achieving that perfect crispy texture on the outside and soft, melty interior. To start, I cube up my cooked dumplings into bite-sized pieces. These will then be fried until golden brown, creating a crunchy exterior that complements the softness of the dumpling.

I heat a nonstick pan over medium-high heat, adding just enough oil to coat the bottom. This ensures that the cubes don't stick to the pan and can be easily flipped once they're coated with oil. I carefully place the first cube into the pan, making sure it's not overlapping with any of its neighbors.

As the cube cooks, I use a spatula to gently flip it over, ensuring even cooking on both sides. This process may seem time-consuming, but trust me, it's worth the effort. Once all the cubes are golden brown and crispy, they're removed from the pan and placed on a paper towel-lined plate to drain excess oil.

**The Perfect Texture**

The final step is to dip one of those crispy dumpling cubes into my spicy dipping sauce. The moment I take that first bite, the flavors explode in my mouth - sweet, tart, salty, and slightly spicy. It's truly magical. The combination of textures is also noteworthy - crunchy on the outside and soft on the inside.

The secret to achieving this perfect texture lies in using the right ingredients and cooking techniques. By frying the dumpling cubes until crispy and then dipping them into my sauce, I've created a harmonious balance of flavors and textures that's sure to impress even the most discerning palates.

**Conclusion**

And there you have it - a simple yet delicious spicy dumpling dipping sauce recipe that's perfect for any occasion. Whether you're enjoying it with your favorite dumplings or using it as a condiment for other dishes, this sauce is sure to elevate your meals to the next level. So go ahead, give it a try, and let me know what you think! Don't forget to share your experiences in the comments below and follow us on social media for more recipe videos and kitchen tips.

**Recipe Notes**

- If you can't find chili garlic paste, you can substitute with store-bought chili flakes or make your own from scratch.

- Feel free to adjust the amount of chilies to suit your desired level of spiciness.

- Experiment with different vegetables and herbs in the dipping sauce to create unique flavor combinations.

- For an added crunch, try serving the dumplings with toasted sesame seeds or chopped scallions on top.

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"WEBVTTKind: captionsLanguage: enSawaddee ka welcome to hot Thai kitchen today I am showing you one of my absolute favorite  Street snacks ever it's something called kanom guichai it's been requested a lot actually  so kanom mean snack and guichai means garlic chives ooh which is the main ingredient of this  dish yes it's vegetable but trust me it's a great snack and it does not taste like you're eating  this much vegetables at all so this is something that both my grandmother's actually loved making  but they make a version that's a little harder I'm gonna show you a version that's easier but  just as delicious so let's get started so I'm starting out with of course the main ingredient  the garlic chive so this is something that you can find at your Asian grocery store oh I forgot  to tell you that kind of which is basically like a dumpling as chewy crispy on the outside chewy  on the inside dumpling laced with all this garlic chive that's basically melt in your mouth it's so  good so good so now cut all of this into short little pieces like quarter-inch half maybe a  little shy of a centimeter and garlic chives by the way smell to me like a combination of green  onion and garlic and actually the first time I ever smelled black truffle I thought it reminded  me of garlic chive so I guess you could say it has a note of truffle in it so now I'm gonna  season this with some salt now some people like to do all salt I like to do a combination of salt and  soy sauce some sugar as well so a little salty a little sweet some white pepper you don't have to  add the white pepper some people like to just keep this super simple and they just add salt and sugar  but I like it to be a little more interesting now the next one is baking soda now you might  be wondering what why are you adding baking soda to this and baking soda will actually help keep  the color of this green and there's some chemical reaction basically that prevents this from turning  yellowish when you cook it it'll also help the the snack Brown better so things that are less  acidic more basic Browns faster so a little tip and a little bit of garlic oil so I have garlic  oil in my fridge if you just have regular oil in a little bit of garlic powder you can do that as  well a little cheat now I'm gonna let this mix together and I want to make sure I let this sit  and the salt and the sugar will sort of wilt and draw out all the liquid from the chives because  I want that liquid sort of mixed with the dough so give it 20 minutes maybe so before I make the  dough I should tell you that there are two types of condom which I the regular one and then kind  of which I taught which is what I am making I actually like to refer to them as the hard one  and the easy one and I'm making the easy one so the hard ones basically you make a dough and you  stuff the grish high inside a dough and wrap it like a hot girl wet dim-sum the easy one is you  make a dough and you mix the wish I and the dough together so the dough is very simple I've got a  pot here I'm gonna add some water and then to this I'm going to add for some rice flour okay this is  regular rice flour not sticky rice flour and then I'm also going to add some tapioca starch this is  very important so you can't use other kinds of starches this is a main texture so rice flour  gives structure and tenderness but tapioca starch gives bounciness and chewiness some people mix in  a little bit of arrowroot starch or a little bit of glutinous rice flour but I find that this is  nice and simple and still delicious so I'm gonna make sure I mix this in until there's no more  lumps so now I'm going to partially cook this dough batter dough it's a it's a batter at this  point I'm going to turn the heat on but then keep it relatively low and I'm gonna keep stirring it  until it thickens right now it's so thin that if I mixed the chives in the chives are gonna  float to the top then you get uneven distribution of garlic chives which if you don't care then go  for it but I do so I'm gonna cook it just until it's thick enough the chives won't float but not  so thick that I have a hard time incorporating the chives into the batter and what I like to  do is when I when I start to see some cooked dough lift it off heat and to smoosh the dough  against the side then that's how I ensure sort of an even texture excuse me for a second I'm gonna  switch my weapon it's a little too flexible it's just bending along with everything it's not doing  what it should do okay where I'm at now it's thick like I can see the bottom of it just gonna give it  a quick stir to make sure it's even texture gotta have some guns for this so there you go this is  what you're looking for soft-serve ice cream or mashed potato kind of texture so now I'm gonna go  in with the choice and as you can see by the way the chives look almost like they've been cooked  right and they've wilted a lot so all of this goes in now trust me if you're thinking like chives or  green onions this looks like an ungodly amount of those types of vegetables it's not the same  thing once you cook it it's so much milder it's not in the same category as vegetables trust me  so now that's okay so now he's just gonna try to incorporate everything so that it's mixed evenly  delicious so I've just got here a round cake pan very important you greased it and you line it with  parchment paper otherwise you will have a heck of a time trying to get this out this stuff is sticky  okay ready for the steamer I have a pot here with a little bit of water and I've also got a steamer  rack inside and you can steam this however you want in goes with the dumpling and now you notice  that I have put a towel around the lid and that's basically to prevent the condensation from the lid  from dripping back on to the dumplings and that's it 15 minutes and it's almost done so while the  dumplings are steaming I'm gonna make the dipping sauce which is the most important part about this  because the dumplings themselves are pretty mild in terms of flavor so I've got here's some white  vinegar I'm gonna add just some water first and this is gonna be like a sweet sour spicy kind  of dipping sauce it's so good now some sugar and now that the sugar is mostly dissolves I'm  going to go in with some soy sauce stir that in and some sweet soy sauce so this I am using the  Indonesian ABC brand ketchup - but if you have the Thai sweet soy sauce you can use that as well it's  very thick and molasses see and then I'm gonna add some spicy so I am adding this chili garlic  paste here some about illegal you can find this at any Asian grocery stores these days if you can't  find it you can also just chop up some chilies pound it so what you don't get big chunks it's  pound of some chilies and add to it as well I just happened to have this in the fridge and  it works really well and that's it that's your dipping sauce right there how easy is that nice  we're got you'll be dipping your dumplings in here and you start thinking Oh wouldn't this be  great over my chicken over my rice or my noodles next thing you know it's on everything yes that's  so I've let this cool a little bit it's still hot this takes forever to cook completely by the way  cuz it's so dense now we're gonna get this out by first going around the edges to make sure nothing  captures always the most nerve-wracking part 1 2 3 so I know this is not the hottest looking thing  right now but trust me it is so delicious so what we're gonna do now we're gonna cut it into cubes  bite-sized cubes which we will then fry so it gets crispy around the edges so I've got here a  nonstick pan and I'm using a nonstick pan because that stuff sticks and I'm gonna turn on the heat  now I've got the oil just enough so it comes up about half the depth of these these little cubes  so that way you flip them once the entire thing is coated could you deep-fry them I actually find  deep-frying them really troublesome because when they're floating around the oil they like to find  each other and then stick to each other this way I can keep them separate make sure you put them  far apart from each other that they don't touch cuz again once they talk to each other they don't  like to let go oh just a couple of minutes until they're nice and golden brown these are already  fully cooked so you're just going for color okay very nice just like that nice krispy these look  so cute I love cubed foods and they're so crispy like you can hear how crispy that is and it's full  of vegetable so it may not look healthy but come on it's got to be better than like french fries  right boom this one and I'm gonna give it a good dunk in the dipping sauce took the perfect texture  crispy on the outside soft and melty yet a little bit bouncy like mochi like on the inside when that  sauce is perfect sweet tart little salty a touch of spicy mmm this is so good I mean like it's  one of those things where it doesn't look good like it's just like use of vegetables smushed in  dough right but when you eat it it's real like oh man like what what is that it's so delicious and  you don't you smell the garlic chives but I'm telling you it's so mild and it just melts in  your mouth it does not taste like you're eating a ton of like green onions trust me and if you  don't trust me you gotta try it and let me know what you think so the recipe as always will be on  hot tight kitchen comm when you make it send me a photo I want to see it on Facebook Twitter or  Instagram if you haven't subscribed to the show please do and you won't miss an episode if you  click that little bell icon you get a notification every time I post a new video and if you love the  show you want to support us check us out on our patreon page - the link right below and I will  see you next time for your next mission hi here it's not good no that's good yo Adam approved\n"