Dumpling Dips

Ingredients

Inspired by: various, linked below.

• 1 package Nasoya Thai Basil Dumplings 

Chimichurri 

• 1 cup fresh Italian parsley, loosely packed
• 3 cloves garlic, peeled and smashed
• 1 tablespoons shallots, roughly chopped
• 1 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• ½ tablespoon fresh oregano
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon red chili pepper flakes
• ⅓ cup extra virgin olive oil

Yum Yum Sauce

• 1/2 cup vegan mayonnaise 
• 1 tablespoon tomato paste
• 1/2 tablespoon rice vinegar
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 tablespoon white sugar
• 1/2 tablespoon vegan butter, melted
• 1 tablespoon water

Thai Peanut Sauce

• ¾ cup peanut butter made with just peanuts + salt
• 3 tbsp low sodium soy sauce
• 1-2 tbsp maple syrup
• 1 tbsp toasted sesame oil 
• 2 tbsp rice vinegar
• ½ cup warm water to thin or more as needed
• ½ tsp ground ginger
• 2 small cloves garlic, finely minced
• 1 tbsp lime juice
• 1/4-1/2 tsp red pepper flakes

Nuoc Cham

• ¼ cup vegan fish sauce
• 2 tbsp sugar
• ½ C boiled water
• 3-5 cloves of garlic, minced
• 2 bird’s eye chili, deseed and dice
• 1 lime, juiced

Gochujang

• 5 tablespoons gochujang
• 1 tablespoon sugar
• 2 tablespoons honey
• 3 tablespoons rice wine vinegar
• 2 teaspoons minced garlic
• 1 teaspoon sesame oil

Sesame Miso 

• 1 tbsp white miso paste, or chickpea miso
• ½ tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 2 tbsp Chinese sesame paste, or 1.5 tbsp tahini
• 1 tbsp coconut aminos
• 1 tsp toasted white sesame seeds
• 2-2.5 tbsp water, or more to thin the sauce