Deep-Fried Tofu Dumplings with Sweet Chili Dipping Sauce

Ingredients

• 100 g (½ cup)sugar
• 80 ml (⅓ cup)white vinegar
• 60 ml (¼ cup)water
• 15–30 ml (1–2 tablespoons)sambal oelek chilli paste
• 3 clovesgarlic, crushed
• 1carrot, very finely grated
• 1 pinchsalt
• 1 tablespoonarrowroot or cornflour
• 1 tablespoonwater, for the slurry
• 24boiled tofu dumplings
• As neededvegetable oil, for deep-frying

Instructions

1. 1

   Make the sauce

   Put the sugar, vinegar, ¼ cup (60 ml) water, 1 tablespoon sambal oelek, garlic, carrot and salt in a medium saucepan. Bring to a boil over high heat and boil for 3 minutes, stirring occasionally.

2. 2

   Thicken the sauce

   While the sauce boils, stir or whisk the arrowroot or cornflour with 1 tablespoon water to make a slurry. Pour it into the sauce and boil for 1–2 minutes, stirring constantly, until thickened. Take the pan off the heat, remove and discard the garlic cloves, then taste and add more chilli paste if desired. The sauce is best served at room temperature.

3. 3

   Fry the dumplings

   Fill a deep fryer or high-sided pot with vegetable oil and heat it to 182°C (360°F). Carefully add the boiled dumplings and fry for 3–4 minutes, until golden.

4. 4

   Drain and serve

   Lift out the dumplings and drain them on kitchen paper. Serve warm with the chilli dipping sauce.

What are tofu dumplings?

Tofu dumplings are parcels with a tofu-based filling, found in many East and Southeast Asian cooking traditions. Here, boiled dumplings are given a second cooking step in hot oil, which browns the outside while warming the filling.

The sweet chilli dipping sauce balances the savoury dumplings with vinegar, garlic and fresh carrot. Its thickened texture helps it cling to each bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 75 calories, 2g protein, 9g carbs, 3g fat.

The dumplings contribute most of the carbohydrates and some of the protein, while deep-frying adds fat; the sugar in the sauce also contributes carbohydrates. Serve a portion with plenty of vegetables or salad to balance the plate.

Build the sweet chilli sauce

Sweet and sour: sugar and white vinegar create the sauce’s main contrast, while water keeps it pourable as it boils.

Chilli and aromatics: sambal oelek brings heat, and crushed garlic flavours the liquid as it simmers. Removing the garlic before serving leaves its flavour behind without pieces in the dip.

Carrot: very fine grating helps the carrot soften quickly and spread through the sauce.

Thicken it smoothly

Slurry: mix the arrowroot or cornflour with cold water before adding it to the hot sauce. This helps disperse the starch rather than forming dry lumps.

Stirring: keep the sauce moving as it boils for 1–2 minutes after the slurry goes in. Stop when it has thickened, then let it cool to room temperature before serving.

Fry for a crisp finish

Oil temperature: heat the oil to 182°C (360°F) before adding the dumplings. A thermometer makes it easier to keep the oil near the recipe’s target temperature.

Doneness: fry for 3–4 minutes, looking for an evenly golden exterior. Drain the dumplings on kitchen paper so excess oil does not soften the crust.

Keep the batches manageable

Small batches: add dumplings carefully and avoid crowding the pot. Too many at once can lower the oil temperature and make it harder to cook them evenly.

Serve promptly: the dumplings are best warm, while the sauce can be prepared earlier and served at room temperature.

Serving ideas

As a snack or starter: offer the dumplings with a small bowl of sauce for dipping. They also work as part of a spread alongside fresh vegetables or other small dishes.

For a fuller plate: add a simple salad or steamed greens, and serve rice if you want a more substantial meal.

Recipe notes & tips

• Let the boiled dumplings drain well before frying to limit splattering.
• Use a high-sided pot and leave enough room for the oil to bubble safely.
• Check the oil temperature between batches and let it return to 182°C (360°F) if needed.
• Stir the sauce regularly while it boils so it thickens evenly.
• Taste the sauce after removing the garlic, then add more sambal oelek if you want extra heat.

Variations

• Adjust the heat: start with 1 tablespoon sambal oelek and add more to taste.
• Use arrowroot: choose it instead of cornflour for the sauce thickener.
• Add fresh herbs: serve the dumplings with chopped coriander for a fresh garnish.
• Offer extra crunch: serve with thinly sliced spring onions on the side.
• Make it tangier: add a little more vinegar to the sauce and taste before serving.

Common mistakes to avoid

• Adding wet dumplings: excess moisture can make the oil spit; drain them well before frying.
• Overfilling the pot: crowded dumplings can cook unevenly; fry them in batches.
• Guessing the oil temperature: oil that is too cool can leave the dumplings greasy; aim for 182°C (360°F).
• Adding dry starch: it may clump in the sauce; mix it with water into a slurry first.
• Skipping the sauce stir: starch can settle or catch; stir constantly while it thickens.

How to store

Keep leftover sauce covered in the fridge and use within 3–4 days; warm it gently or bring it back to room temperature before serving. Refrigerate leftover fried dumplings for up to 2 days and reheat in an oven or air fryer until hot and crisp. They will be less crisp if reheated in a microwave.

Frequently asked questions