Soup Dumplings In Mapo Tofu Type Vibe Sauce

If you loved my soup dumplings in Japanese curry sauce, you’re going to flip for these soup dumplings in a mapo tofu-style sauce! This dish is packed with flavor, thanks to the spicy and savory notes from doubanjiang (Chinese spicy bean paste). It’s super addictive and pairs perfectly with rice to soak up that delicious sauce. Trust me, once you try it, you won’t want to stop! Let’s dive into this easy, tasty dish that brings the heat and comfort all at once.

Method

1. Marinate the Chicken 

Start by mixing the chicken mince with the oyster sauce, shaoxing wine, corn starch, and a pinch of white pepper in a bowl. Stir everything together until well combined. Let the mixture sit while you prepare the rest of the ingredients. This marinade not only infuses the chicken with flavor but also helps tenderize the meat.

2. Cook the Chicken 

Heat a bit of oil in your claypot or large pan over medium heat. Once the oil is hot, add the marinated chicken mince to the pan. Stir occasionally, breaking the chicken up with your spoon as it cooks. Let it cook for a few minutes until the chicken takes on some color and starts to brown. This adds depth to the flavor of the dish and gives the chicken a slightly crispy texture.

3. Add Aromatics 

Next, add the minced garlic, ginger paste, the whites of the spring onion, and the chopped chili to the pan. Stir them into the chicken. Let everything cook together for another 1-2 minutes, or until the aromatics become fragrant. Be mindful to avoid burning the garlic or ginger, as this can cause a bitter taste. If necessary, add a little more oil to keep everything from sticking to the pan.

4. Add Doubanjiang 

Once the aromatics have released their wonderful fragrance, stir in the doubanjiang (spicy bean paste). This is the key ingredient that gives the dish its signature spicy, umami-rich flavor. Cook the mixture for an additional minute to allow the doubanjiang to coat the chicken and mix in with the other ingredients, deepening the flavors.

5. Season the Sauce 

Now it’s time to season the dish. Add in the sugar, MSG, chili powder, and dark soy sauce. Stir everything together until the sugar dissolves and all the spices are well-incorporated. The MSG adds a savory, umami boost, while the chili powder will give the sauce a kick. The dark soy sauce adds a rich, slightly sweet depth to the overall flavor profile.

6. Simmer 

Pour the chicken broth into the pan, bringing the mixture to a boil. This will help create a flavorful sauce. Once it begins to boil, stir in the cornstarch slurry (1/2 tsp cornstarch mixed with 1 tbsp of water). Keep stirring until the sauce thickens slightly. The cornstarch helps give the sauce a smooth, velvety texture that will coat the dumplings perfectly.

7. Add Soup Dumplings 

Gently drop the frozen soup dumplings into the pan, making sure they’re spaced out so they don’t stick together. Reduce the heat to a simmer and cover the pan. Allow the dumplings to cook for about 15-20 minutes, or until they are fully cooked through. (Mine took about 16 minutes.) Be sure to check the dumplings to ensure they don’t break apart, and that they’re thoroughly heated and tender.

8. Finish and Serve 

Once the dumplings are cooked, uncover the pan and check the consistency of the sauce. If you’d like it thicker, let it simmer uncovered for a few more minutes. To finish, top the dish with fresh coriander, sliced red chilies, and the greens of the spring onion. These toppings will add a pop of color and a fresh, zesty flavor that complements the rich, spicy sauce.

Necessary Tools

• Claypot or large pan
• Knife and chopping board
• Mixing bowl
• Measuring spoons
• Stirring spoon
• Serving bowls

Serving Suggestions

This dish is perfect with a bowl of steamed rice to soak up the flavorful sauce! You can also serve it with a side of stir-fried veggies to balance out the richness. If you want to make it extra spicy, add a dash of chili oil before serving for that fiery kick.

Fun Fact

Did you know that doubanjiang, the spicy bean paste in this recipe, is a staple in Sichuan cuisine? It’s made from fermented broad beans, soybeans, and chili peppers, giving it a rich umami flavor with a spicy punch! It’s the secret ingredient that makes mapo tofu so famous.

Conclusion

Soup dumplings in mapo tofu-style sauce bring together the rich, spicy flavors of Sichuan cuisine with the comfort of juicy, tender dumplings. This dish is the perfect way to spice up your dinner routine and impress your friends or family. Whether you’re a fan of bold flavors or just love a good dumpling, this recipe will become a favorite in no time. Enjoy!