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When we prescribe labels like “authentic” on a cuisine, we're actually pigeonholing it, not allowing it or the people who make it to evolve. We’re effectively saying, You cannot be anything other than this, because this is how I want you to be. 

With every cuisine, the only way that it can thrive is if it evolves. We must embrace that and allow people, whether it’s a grandmother in China or her granddaughter in America, to express and define their own experiences of that cuisine. At Fly By Jing, we like to say that our sauces are not “authentic”, but personal.

Speaking of authenticity—we were a bit pinched for time so for this recipe, we used store-bought freezer dumplings, but we created a sauce from scratch. Do what works for you.

Recipe title


  • 1 cup all-purpose flour
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. nigella seeds 
  • 1/2 tsp. salt
  • 2 tbsp. + 1/2 cup neutral oil, divided


Short, sweet, and so, so good. Second best only to the Zhong Dumpling Sauce. Mix and match with your dumpling of choice and roll with whatever feels authentic to you. Serve on the Tip the Scales Platter for full effect.

Brad cooks with the Sage Always Pan and Spruce Steamers to make his recipes.

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