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What to Serve with Dumplings: 10 "Ugly" & Easy Side Dishes That Steal the Show

You've spent the time (or the money on a good frozen bag) to get your dumplings perfect. But a plate of dumplings alone isn't a meal—it's a snack. To turn it into a feast, you need side dishes that provide contrast.

The Ugly Dumpling philosophy for sides is simple: they must take less than 10 minutes, use minimal bowls, and provide the crunch or acid needed to cut through the rich, savory filling of a potsticker. Here are 10 unapologetically "ugly" sides that are secretly the best part of the meal.

1. The 3-Minute Smashed Cucumber Salad

This is the ultimate partner for spicy dumplings. Instead of slicing the cucumbers perfectly, you take a heavy knife or a rolling pin and smash them until they burst.

Why it works:The jagged, "ugly" edges of the smashed cucumber create little pockets that soak up the dressing much better than a smooth slice.

The Build: Toss smashed Persian cucumbers with Kikkoman Rice Vinegar, a pinch of sugar, and a heavy drizzle of Lee Kum Kee Chili Oil.

2. Garlic-Garlic-Garlic Bok Choy

Most restaurants overcook their greens. At home, we do it fast.

The Method: Slice baby bok choy in half. Throw them into a ripping hot pan with a splash of water and cover for 2 minutes. Remove the lid, add a massive amount of minced garlic and a tablespoon of Lee Kum Kee Oyster Sauce.

The Result:The stalks stay crunchy, and the leaves get "ugly" and wilted in the best way possible.

3. "Trash Can" Slaw

Don't buy a whole head of cabbage. Grab a bag of pre-shredded coleslaw mix (without the dressing).

The Hack: Mix the dry cabbage with a splash of Mizkan Ponzu and a handful of toasted sesame seeds. It provides a massive hit of Vitamin C and a crunch that balances out the soft texture of a steamed dumpling.

4. Cold Silken Tofu with Scallion Sauce

This is for the nights when you don't want to turn the stove on for a side dish.

The Prep: Take a block of House Foods Premium Silken Tofu, drain the water, and place it whole on a plate.

The Sauce: Pour a mixture of soy sauce, toasted sesame oil, and a mountain of chopped green onions over the top. Use your spoon to break off chunks of the cold tofu with your hot dumplings.

5. Blistered Shishito Peppers

Sometimes the best side is one that you can eat with your hands.

The Technique: Toss the peppers in Chosen Foods Avocado Oil and throw them into your air fryer (see our Air Fryer Guide for temp settings) or a dry cast-iron skillet until the skins are charred and wrinkled.

The Secret: Sprinkle with Maldon Sea Salt immediately after they come off the heat.

6. 5-Minute Egg Drop Soup

If you are eating dumplings on a cold night, you need a liquid companion.

The "Ugly" Shortcut: Boil two cups of Swanson Chicken Broth. Whisk one egg in a cup. Slowly pour the egg into the boiling broth while stirring in a circle.

The Upgrade:Add a drop of sesame oil and some white pepper. It's comforting, fast, and uses only one pot.

7. Soy-Glazed Roasted Broccoli

If you think you hate broccoli, you haven't had it charred.

The Build:Toss broccoli florets with soy sauce and a little honey. Roast at 400°F until the tips are black and crispy. The "ugly" burnt bits are where all the flavor lives.

8. The "Everything" Fried Rice

Got a bowl of leftover white rice in the fridge? This is its time to shine.

The Method:Fry the rice in the leftover oil from your pan-fried dumplings. Add a splash of Marukan Seasoned Rice Vinegar and whatever scraps of veggies are in your crisper drawer. It doesn't need to be pretty; it just needs to be hot.

9. Spicy Pickled Bean Sprouts (Sukju Namul)

This is a staple in Korean BBQ for a reason—it's the perfect palate cleanser.

The Prep: Blanch bean sprouts in boiling water for 1 minute. Shock them in cold water. Toss with garlic, sesame oil, and Gochugaru (Korean chili flakes).

10. Miso-Glazed Corn

Corn is sweet, dumplings are savory. It's a match made in heaven.

The Hack:If you're using canned or frozen corn, sauté it in a pan with a tablespoon of Marukome Miso Paste and a pat of butter. The miso caramelizes into an "ugly" brown crust that is addictive.

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