In the U.S., diners usually mix half vinegar and half soy sauce when seasoning their juicy pork dumplings. But, if you ask Paradise Dynasty CEO Eldwin Chua, the authentic way that people in Asia eat soup dumplings is to use only black vinegar and ginger. We wanted to know what else we were doing wrong, so we asked someone in the know. Here are Chua’s tips for eating soup dumplings like an expert:
Using your chopsticks, dip the dumpling in a ramekin of black vinegar.
Gently place the dumpling on your soup spoon. Gently tear the dumpling skin with your chopsticks. The soup will drizzle onto the spoon encircling the dumpling. (This also helps to cool the broth.)
Add a pinch of fresh ginger, to taste. Then, gently sip and slurp the soup dumpling off the spoon.
Repeat. Modify bites with more or less ginger and black vinegar until you find that sublime combination for dumpling nirvana.
Pro tip: Do not attempt to eat the soup dumpling while it’s still whole. The searingly hot broth will most definitely burn the inside of your mouth on the first bite.
(Also, don’t let the dumplings sit too long. Waiting completely changes the experience and may cause the dumpling skins to get soggy and tear in the basket, which completely ruins the dish.)
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