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To make the dumpling sauce, heat oil in a medium frying pan or wok, then add the cumin seeds and garlic. Saute until fragrant, then add the chillies and fry for 1-2 minutes. Add the sesame seeds and fry for another 30 seconds, then add the sesame oil, soy sauce, Chinkiang vinegar, sugar and salt, and stir well. Turn off the heat.
Let the dressing cool down and stir the chilli oil and coriander through when you’re ready to serve. This sauce will keep in the fridge in an airtight container for over a week without the fresh coriander.
For the ranch dressing, toast cumin seeds, coriander seeds and peppercorns in a dry frying pan until fragrant, then crush roughly using a mortar and pestle or spice grinder. Combine in a small bowl with crème fraîche, buttermilk, mayonnaise, apple cider vinegar, salt and sugar until smooth. Check the seasoning and adjust to taste. The dressing will keep in an airtight container for up to 5 days in the fridge.
Finally, combine dumplings, vegetables and chives in a medium bowl with the ultimate dumpling sauce and toss to coat. Then, add buttermilk to a serving dish and arrange the vegetables and dumplings over the top. Sprinkle with more chives if you like, and a little more dumpling sauce.