Bring the water in a steamer to a boil and line the basket with parchment paper or cabbage leaves. Place the dumplings in the basket and steam for 7–8 minutes, taking care not to tear the wrappers if using xiao long bao. Meanwhile, mix the Chinese black vinegar, light soy sauce, sesame oil, sugar, and shredded ginger until the sugar dissolves. Stir in 2 tablespoons of Angry Rooster Sichuan Chili Crunch. Transfer the steamed dumplings to a plate and spoon the sauce over each one. Sprinkle with chopped spring onions and toasted white sesame seeds, and serve while hot.
Steamed Sichuan Dumplings
