Pork Dumpling Bowls

 The sauce:

The two I used for this recipe are soy sauce and rice wine. Chinese light soy sauce is typically used when making dumplings, so I went that direction and felt it gave me the best dumpling filling flavor over my attempt with a darker soy sauce. Chinese Shaoxing wine is a sweet golden rice-based cooking wine that typically contains salt. If you don’t have it, you can substitute dry sherry. I add it twice in the recipe to season the mushrooms and to create the final sauce.

How to serve a dumpling bowl:
Just as you would dunk your dumplings in a tangy salty side sauce, we’re going to do the same with our bowls too. Chili oil is always top of my list, especially Fly by Jing or Laoganma. Some are spicier than others so research your brands! Black vinegar, which I used with my soup dumplings, also brightens these noodles right up.