I was stunned the first time I had such a sauce combining peanut butter with chili. It was in 2016, when Miss XS and I patronised New Shanghai in Melbourne. We quickly became regulars, and even when we left Melbourne, the thought of the sweet-spicy peanut sauce stayed with me. Recently, I’ve seen this sauce served with handmade 拉面 (la mian, hand-pulled noodles) served in a hearty bowl.
Much like the sesame-soy sauce, this sauce also comes together within minutes, in the time while the dumplings are cooking.
Peanut Butter Chili Dumplings Recipe
INGREDIENTS
1 large clove of garlic, minced.
2 teaspoon smooth peanut butter
4 teaspoon soy sauce
1 teaspoon black rice vinegar
2 teaspoon chili flakes and chili oil, such as 老干妈 Lao Gan Ma
½ teaspoon sesame oil
2 teaspoon boiling water, adjust to consistency
Sesame seeds, whole peanuts or chives (for garnish)
STEPS
1. In a medium sized bowl, add everything except for the boiling water and sesame seeds.
2. Adding a spoonful of boiling water at a time and stirring vigorously between each teaspoon, combine the ingredients together. The boiling water helps to emulsify the ingredients into a smooth paste. Continue until reaching desired consistency.
3. Drained cooked dumplings and mix in with the peanut sauce. Plate and garnish with sesame seed, whole peanuts and chives. Serve immediately.
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