We’ve tried a lot of chili crisps over the years, but Mama Teav’s really stands out as a favorite. It’s the kind of pantry staple we keep reaching for, full of garlic, warmth, and that savory crunch that makes chili crisp so addictive. When buying a new condiment, there’s often that small doubt about whether you’ll actually finish it before it goes bad. With Mama Teav’s chili crisp, that’s not really a concern. It keeps well, but more importantly, there are so many ways to use it that it never just sits there.
We most often use it with dumplings. Dumplings with chili crisp and a bit of soy sauce are perfect as a quick snack or a light lunch, and if you’re using frozen dumplings, you can have something that feels almost restaurant level on the table in less than ten minutes. You can find decent frozen dumplings in most Asian grocery stores, and they’re very easy to dress up.
We usually drizzle the chili crisp over the dumplings and sprinkle some sliced scallions on top, then serve extra chili crisp and soy sauce on the side for dipping. Simple, but really good.
That said, this chili crisp is not just for dumplings. It’s also great with ramen and other noodle soups, or as a condiment with plain rice. A bowl of rice, a fried egg on top, and a drizzle of Mama Teav’s chili crisp makes for a low effort but very satisfying meal.
There are different heat levels, and just so you know: the spicy one is seriously spicy. If you’re even a little bit in doubt, go for the mild version. It still has plenty of heat and lots of flavor without being overwhelming. That’s the one we usually reach for.
Prepping the dumplings
You can pan fry, steam, or boil the dumplings. We usually recommend following the instructions on the package, but here are a few general tips.
If you boil the dumplings: Bring a pot of water to a boil, add the dumplings, and cook until they float to the top and are cooked through.
If you pan fry the dumplings: This method gives you a crispy bottom. Heat a pan with a little oil, add the dumplings, pour in a small splash of water, and cover to steam. Once the water has evaporated, let the bottoms turn golden and crisp. Make sure the pan is hot before adding the dumplings so they don’t stick.
If you steam the dumplings: Use a steamer, or a simple setup with a colander over a pot of boiling water. Cover and steam until the dumplings are cooked through.
