Dumplings are the devils food, as quoted on BlackAdder a couple of decades ago.

I once attended a cookery class hosted by a top class French chef who advised a squeeze of ascorbic acid (lemon/lime juice), in everything you cook, esp. sauces, in order to bring all the other flavours together.

It is brown sauce for me with everything, no question, with the exception of maybe cereal. I have a habit of getting greedy with English mustarn with beef and wasabi with sushi, both make my eyes water but worth the pain!

Oh! I too favour the brown sauce. Delicious!

Tabasco sauce applied sparingly can have wonderful effects both on the mind and the body :0)

Dare I ask, what is brown sauce you guys?

Ok

try

encona hot pepper sauce

jokanoo west indiad hot sauce

as a marinade go for walkerswood jerk seasoning

all ace

and adding lemon juice definietly brings out the flavours

as for wasabi love it love it love it!

oooh, I wish I had that gift! My friend and I used to love this place that had the shrimp dumplings swimming in a dual-layer peanut butter sauce, so good! Since they’ve closed I’ve never been able to find a comparable dumpling.

Victorya
They are very easy to make. Basically dumplings are pasta. Get some flour and water (amount depending on how many you want to make)and make up some dough. Roll it into a 25mm diamter cylinder, cut it every 30mm and then roll each portion of dough into a slightly oval flat piece approximately 2-3mm thick (should be around 100mm accross the major diameter).
After that you can then put a small amount of filling in the centre (you need less filling in each than you think). Place this in the palm of your hand and close your fingers (not thumb) into a fist, with the other hand crimp the edges - too much filling means the filling will push out at one side and oil from the filling will contaminate the dough and stop it sealing to itself. Don’t worry if they don’t look full or like they do in the restaurant, after cooking they will look better and after prctise you can refine your technique.
Place in boiling water for about 2 minutes, scoop out and drain.

Hey presto you now have delicious jiao zi (North China dumpling), serve with a couple of bowls of different soy sauce (chopping garlic into the soy addsd a lot to the flavour) or maybe some other sauce depending on your taste.
You can also fry them after boiling for a crisper dumpling.

For fillings you can be creative. Caixin with egg is nice, mashed mince with ginger, garlic and chilli also is a winner, whatever you like.