Dan Dan Noodles with Szechuan Pork Dumplings

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1 packet korean beef dumplings
1 packet thai chicken dumplings
1 packet tandoori chicken dumplings
1 packet szechuan pork dumplings
1 packet vegetable dumplings

For sauces (Spring onion and ginger oil)
150ml vegetable oil (or any non flavoured oil)
3cm ginger, grated
20ml light soy sauce
20ml black vinegar
Sugar to taste
½ bunch of spring onions white part only, finely sliced (reserve the green part for garnishing the Dumplings)

For sauces (Sichuan chilli sauce)
40g chilli oil
1 tbsp (20ml) black vinegar
1 tbsp (20ml) light soy sauce
1 tablespoon sugar
1 teaspoon garlic, minced

To cook the dumplings, steam them in a steamer basket for 9 minutes from frozen.
Remember if steaming multiple baskets to rotate them, so take the basket from the bottom first.
Serve warm with sauces and garnish with some spring onions, chives, ginger and coriander.
For spring onion and ginger oil sauce
Heat the oil until hot in a small saucepan. Prepare ginger and add it to a mixing bowl. Add in the rest of the ingredients, and then add the spring onion. Pour the oil over the spring onion and ginger mixture and allow to sit for 5 mins before serving. Be careful when pouring the oil as it will spit.

For Sichuan chilli sauce
Mix all the ingredients thoroughly together in a bowl. Make sure its not too runny, so it coats the Dumplings.