We’ve tried a lot of chili crisps over the years, but Mama Teav’s Hot Garlic Chili Crisp 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.
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.
Notes
Mama Teav’s Hot Garlic Chili Crisp comes in two different heat levels, and just so you know: the spicy OG 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.
Mama Teav’s Hot Garlic Chili Crisp
Ingredients
6-10 dumplings of your choice
scallions
Mama Teav’s Hot Garlic Chili Crisp
Soy sauce on the side for dipping
Directions
- 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 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.
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. - 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.
If you’re curious to try Mama Teav’s chili crisp, this bundle is a really good place to start. It includes both the OG Heat and the Hot Garlic chili crisp, so you get a feel for the different flavor profiles and heat levels. Both versions have that crunchy, garlicky umami depth we love, made with simple ingredients and cold pressed grapeseed oil. A solid option if you want to see which one you’ll end up reaching for most, or if you’re already pretty sure you’ll want both in your pantry.
These are the frozen dumplings we keep on hand for nights when we want real comfort food without starting from scratch. Mimi Cheng’s Chicken Bok Choy and Zucchini Dumplings are inspired by the founders’ mom’s recipe and come straight out of their New York City restaurant legacy.
They’re made with antibiotic free chicken, bok choy, zucchini, scallions, and ginger, wrapped in delicate dumpling skins made from scratch. No preservatives, no artificial ingredients, just clean, well balanced flavors and a filling that actually tastes fresh. They cook straight from frozen in about 7 to 10 minutes, whether you boil, steam, pan fry, or air fry them.
If you like dumplings that feel homemade and satisfying rather than heavy, these are a really good one to have in the freezer. Perfect on their own, or with a simple dipping sauce when you want something warm and easy that still feels special.
