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Ingredients
4 servings

0.5tin of tomatoes

1 tspchilli paste

1 tspSzechuan peppercorns
toast for 5 minutes on medium heat, Stir Frequently

2 tspsGarlic Paste

1 tspolive oil

0.5 bunchfresh coriander

1 tspground cumin

½ tspsalt

2 rashesbacon
sliced

2 Tbspplain yoghurt

1 tspGarlic Paste

1 tspground pepper

½ Tbspchives
chopped

2 Tbsplight soy sauce

1 Tbspsesame oil

½ Tbsprice wine vinegar

1 tspsugar

1 tspGinger Paste

1 Tbspchilli oil
Instructions
Spicy Achar Sauce
Step 1
To a blender, add in your tinned tomatoes, Very Lazy Chilli Paste, toasted Szechuan peppercorns, Very Lazy Garlic Paste, olive oil, fresh coriander, ground cumin, and salt. Blend until a rough paste has formed. Place this into the fridge for up to 5 days and when ready to consume, heat it up in a frying pan for 10 minutes on medium to low heat. Serve up with your dumpling of choice (I highly recommend Nepalese Momo), and enjoy!
Smoky Creamy Sauce
Step 2
Add your sliced bacon to a pan and fry for 10 minutes on medium heat. Remove the bacon once it’s crispy and set it aside. In a small bowl, add your yoghurt, Very Lazy Garlic Paste, fresh dill or chives, ground pepper, and your bacon bits. Stir until well combined, and then serve up with a dumpling of your choice (Virtiniai, Pelmeni, Pierogi…), and enjoy!
Soy & Garlic Dipping Sauce
Step 3
In a small bowl, combine light soy sauce, sesame oil, rice wine vinegar, sugar, Very Lazy Ginger Paste, Very Lazy Garlic Paste, and a chilli oil of your choice. Then serve up with any dumpling you like (Gyoza, Siu Mai, Jiaozi, Wontons…), and enjoy!
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