One year apart I cooked and served these dumplings on separate occasions. Use any sauce you like for the dippers. The second round I added a few pine nuts to the skillet.
Basically follow package instructions except for one addition:
In order to soften the dumplings enough for my tastes, after I pan-fry them I add a couple Tablespoons of cold water and immediately cover to help steam them soft.
If you don’t eat them immediately, they’ll chill and tighten up making them firmer than I like. So cook and serve right away is best.
These dumplings are an easy choice for supper with little clean up.
Dipping sauce: I like to combine equal parts soy sauce and Balsamic vinegar with brown sugar and crushed red hot pepper flakes. Or, soy sauce and prepared yellow mustard. Creamy salad dressings also go well. Fill one bullet with the creamy dressing and the second bullet with soy sauce. Yikes, especially A-F blue cheese. Here I used a spicy ketchup by Sir Kensington. If I could find it in the local grocery, I’d buy it again.