Spicy Rosé Sauce for Dumplings

Rosé sauce is beloved globally as a pasta sauce, typically made by blending marinara with heavy cream. My spicy Korean rosé sauce offers a unique twist on the classic, reimagining it as a bold and flavorful dipping sauce for soup dumplings.

This sauce starts with the traditional Korean ingredient of gochujang (a spicy Korean chili paste), bringing a deep, spicy heat that’s instantly recognizable. Combined with heavy cream, the sauce takes on a rich, velvety texture that mellows out the heat, creating a beautiful rosé, orange-ish/pink hue.

The addition of finely minced garlic adds a layer of savory flavor, while soy sauce provides the perfect balance of umami and salty. A touch of honey or sugar rounds out the sauce with a hint of sweetness, making it the perfect complement to the savory, juicy filling of soup dumplings.

Dumpling Variations

In Japan, dumplings, known as gyoza, are typically enjoyed as a side dish, appetizer, or snack, often paired with ramen or served with a refreshing dipping sauce. I paired my sauce with soup dumplings from MiLa, which have a flavorful broth inside.
However, there are many variations of dumplings in Japan:

Yaki-Gyoza: Most common type of gyoza. Pan-fried dumplings that are crispy on the bottom and tender on the top. This is the most popular style in Japan, and you can find my recipe for it HERE.

Mushi-Gyoza: Steamed dumplings that are soft and juicy, often served in bamboo steamers.

Sui-Gyoza: Boiled dumplings that have a soft, delicate texture. Often served in a light broth.

Age-Gyoza: Deep-fried dumplings that are crunchy and golden brown. A delicious, albeit less common, variation.