What sauce do you use with your dumplings?

What sauce do you use with your dumplings?

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  1. 2 weeks ago
    Anonymous

    Ranch

  2. 2 weeks ago
    Anonymous

    The texan jizz sauce, your unlimited resources. Only a hand job away

  3. 2 weeks ago
    Anonymous

    hoisin with crushed peanuts

  4. 2 weeks ago
    Anonymous

    [...]

    this homie doesn't know what vinegar looks like

    • 2 weeks ago
      Anonymous

      I unironically have mind reading powers and I know for a fact this anon had to look it up to figure out it was vinegar just to yell at another guy who didn't know either, just to feel better.
      He thought no one would know, that he'd grow old and die with no one ever knowing, but no. Now I know, and now everyone who reads this knows.
      You didn't know that either anon. You didn't you jerk.

      • 2 weeks ago
        Anonymous

        Nta but I kneel nonetheless.

      • 2 weeks ago
        Anonymous

        this homie got his mind blown by a guy who knew what vinegar was

      • 2 weeks ago
        Anonymous

        f-f-frick of-f-f you don't know m-m-my life

        • 2 weeks ago
          Anonymous

          ai generated trash

    • 2 weeks ago
      Anonymous

      decent vinegar certainly doesn't look like that. this crap is only sold as a cleaning product in civilized countries.

      • 2 weeks ago
        Anonymous

        this homie never saw distilled white vinegar, the most popular vinegar on the planet.

        • 2 weeks ago
          Anonymous

          yes that's what i was talking about. literally only sold as a cleaning product here. i am sorry that your country is too poor to afford real vinegar.

          • 2 weeks ago
            Anonymous

            Your country never realized it had other purposes?

          • 2 weeks ago
            Anonymous

            post it.

          • 2 weeks ago
            Anonymous

            >hey look mom im being purposely contrarian again

        • 2 weeks ago
          Anonymous

          >Distilled white vinegar
          Disgusting. I have quince, apricot, and blueberry vinegars in my pantry. Exceptionally flavorful.

          • 2 weeks ago
            Anonymous

            Wow those are all gay. I keep balsamic, apple and wine vinegars here but distilled white has the potency needed for general use.

            • 2 weeks ago
              Anonymous

              Go to a chinky winky and get some extra-strength vinegar shit's cash

              • 2 weeks ago
                Anonymous

                still not nearly as good as a malt or red wine vinegar

        • 2 weeks ago
          Anonymous

          people don't use this shit for cooking moron

          • 2 weeks ago
            Anonymous

            Uh, yeah
            Why do you think it's on the table

          • 2 weeks ago
            Anonymous

            where do you slobs even come from

      • 2 weeks ago
        Anonymous

        why would you bother to make up nonsense like this and post it. like why. do you have so little going on in your life that this is the only way you know how to spend your limited time on this planet

      • 2 weeks ago
        Anonymous

        some rice wine vinegar is that clear

        • 2 weeks ago
          Anonymous

          natural rice wine vinegar has a yellow tint, it would have to be distilled. also, this is in a reused, decaying bottle of hot sauce, it doesn't get much more trashy than that.

    • 2 weeks ago
      Anonymous

      Who the frick uses white vinegar as a table condiment?

      • 2 weeks ago
        Anonymous

        Every country with regulated food standards. Not your country though, obviously. You may as well be having an issue with wine being consumed since it's made the same way.

        >so you're telling me Heinz is feeding people cleaning products???
        yeah, that's exactly what's going on. You idiot.

        • 1 week ago
          Anonymous

          haha keep coping dumb mutt. distilled white vinegar is literally the lowest of the low. it's literal crap made in a lab from fermented vegetable remains. in the developed world we use wine vinegar that still has many of the flavors from the wine. you are eating a cleaning product because you cannot afford wine.

          • 1 week ago
            Anonymous

            I can hear your flipflops from here, Pedro. Not only do you have 0 reading comprehension, you're also completely moronic in general. Wine is the cheapest of all alcoholic beverages. I guess affording wine is a big deal in Dirtistan?

            • 1 week ago
              Anonymous

              i realize that you are a mutt, but even you should understand that by far the cheapest alcohols are made from distilled grain, like beer and vodka. and yes, that's also what distilled vinegar is made from, because you literally cannot afford grape juice. you cannot even afford a plastic bottle lmao.

              • 1 week ago
                Anonymous

                >grapes
                >wine
                these are luxury items in your country? Your "gold" is sold at gas stations here. I know you don't have those due to the lack of streets or vehicles in your country but imagine a place you can ride your mule to to let him drink gasoline.

                let me wrap this up because this is stupid.
                >what's in the bottle?
                >vinegar.
                >Oh.

                that's all that should have happened here.

      • 1 week ago
        Anonymous

        you're ignorant.

      • 1 week ago
        Anonymous

        Canadians. Every diner/pub/chip truck has a bottle of white vinegar on the table. Even McDonalds has packets of white vinegar for the fries

  5. 2 weeks ago
    Anonymous

    mayo

  6. 2 weeks ago
    Schizoidberg

    All depends on the dumplings. With jiaozi, maybe a mix of soy and vinegar sprinkled with green onion. With baozi, I like it plain, with hot sauce, or chilli oil. With pierogi, varenky, or pelmeni; I like sour cream and dill. Maybe even mustard.

  7. 2 weeks ago
    Anonymous

    >sriracha classic
    >cherry sriracha
    >crystal sriracha

  8. 2 weeks ago
    Anonymous
    • 2 weeks ago
      Anonymous

      Finally one who knows. I still prefer black vinegar.

    • 2 weeks ago
      Anonymous

      >me gettin de pum pum in jamaica

  9. 2 weeks ago
    Anonymous

    I don't know what it's called but my local chinese takeout place gives you these little cups of sauce with your dumplings. It is dark and soy sauce based I believe but taste like ginger as well. I just call it dumpling sauce.

    • 2 weeks ago
      Anonymous

      It's black rice or plum vinegar infused with young ginger and a bit of salt

  10. 2 weeks ago
    Anonymous

    Soy with sesame seeds

  11. 2 weeks ago
    Anonymous

    Do I have to drink my water out of a siracha bottle?

    • 2 weeks ago
      Anonymous

      That’s vinegar

  12. 2 weeks ago
    Anonymous

    if meat dumplings then soy sauce
    if vegetable dumplings i like bbq sauce

  13. 2 weeks ago
    Anonymous

    Chinese vinegar and sambal oelek

  14. 2 weeks ago
    Anonymous

    Chinese black vinegar, soy & hot chili oil.
    t.Mikey Chen

    • 2 weeks ago
      Anonymous

      This.
      I ctrl F'd to see if anyone else dies the same.

    • 2 weeks ago
      Anonymous

      This if they're Chinese dumplings, switch out the black vinegar for regular rice vinegar if it's Japanese food.

  15. 2 weeks ago
    Anonymous

    for me it's sirracha blakk

  16. 2 weeks ago
    Anonymous

    Enough hot sauce that my shit is as liquid as it

  17. 2 weeks ago
    Anonymous

    mix of sugar, soy sauce, sesame oil, toasted sesame seeds, rice vinegar, minced garlic, water, and laoganma spicy chili crisp

  18. 2 weeks ago
    Anonymous

    The epoxy on the right, I like them extra “sticky”

  19. 2 weeks ago
    Anonymous

    >Sriracha Soy Sauce
    >Sriracha Sauce
    >Sriracha flavored water

  20. 2 weeks ago
    Anonymous

    mix together soy sauce, black vinegar and laoganma. winning

  21. 2 weeks ago
    Anonymous

    huy fong really has the best bottles fr fr

  22. 2 weeks ago
    Anonymous

    what chinese vinegars are good
    specific brands / names pls

    I know people say dark or black but the bottles don't say that. it's always some runes

    • 2 weeks ago
      Anonymous

      this is what they use at one of my favorite noodle & dumpling places. i bought a bottle myself. it's excellent

      • 2 weeks ago
        Anonymous

        thanks. I'll look for it

      • 2 weeks ago
        Anonymous

        Legitimately good shit here.

  23. 2 weeks ago
    Anonymous

    Uhhh gravy???

  24. 2 weeks ago
    Anonymous

    I generally use the sauce it comes with (ponzu usually), or teriyaki if I have none.

    If presented with the sauces in OP's pic, I am using the black one, green cap. I assume it's soy-based, so it should be fine.

  25. 2 weeks ago
    Anonymous

    gravy

  26. 2 weeks ago
    Anonymous

    How are there always empty bottles of sriracha but never any actual sriracha? (The orange stuff ain’t it)

  27. 2 weeks ago
    Anonymous

    >ketchup
    >dumplings
    Do nonwhites really?

    • 2 weeks ago
      Anonymous

      what is the point of this performative stupidity? just to get a reply and have your existence acknowledged? job well done i guess

  28. 2 weeks ago
    Anonymous

    I make a mix of soy sauce, sesame seeds and some dark oil, and a pinch of red pepper flakes. For a sweet variation, I do a 1:1 mix of soy sauce and water, sesame seeds, a dollop of sugar, and ginger.

    • 1 week ago
      Anonymous

      FRICK ANIME!!!!!

  29. 2 weeks ago
    Anonymous

    extra wet for thirsty people

  30. 2 weeks ago
    Anonymous

    Sriracha ONLY

  31. 2 weeks ago
    Anonymous

    Chili oil
    Not chili crisp

    • 2 weeks ago
      Anonymous

      I need to start bringing this around with me. Only ramen shops ever have it

  32. 2 weeks ago
    Anonymous

    idk looks like all they have is sriracha

  33. 2 weeks ago
    Anonymous

    sour cream or ketchup + mayo mmmmm
    would love some dumplings rn

  34. 2 weeks ago
    Anonymous

    For jiaozi i like two separate cups, one of straight mature black vinegar, and one with chili oil.
    For gyoza I make a sauce with shoyu, rice vinegar, mirin, ginger powder, garlic pow, onion pow, white pepper, and togarashi.
    For fried tortellini I like a roasted garlic mayo sauce with a day of worcestershire.
    For soft tortellini I like a basil pesto or roasted red bell romesco/ajvar.
    For ravioli I like a simple marinara.
    For pelmini just smetana & dill.
    For pierogi I want a copious amount of sautéed onions.
    For samosas I like a sweet tamerind sauce with cumin seeds, and green chutney.
    For wontons just serve them in an aromatic clear chicken broth.
    For buuz I like them plain with some suutei tsai to drink on the side.
    For kartoffelklöse I like that breadcrumb & butter sauce with parsley like they serve at das Käuzchen in Wien.

    • 2 weeks ago
      Anonymous

      No one asked numbnuts.

  35. 1 week ago
    Anonymous

    Nothing wrong with some white vinegar with a little olive oil, salt, pepper, with chopped up white cabbage tossed through it.

  36. 1 week ago
    Anonymous

    [...]

    >deleting your post hides how fricking stupid you are
    nice try, underaged poster

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