Third fill a saucepan with water and add to it a chopped cooking onion, cooking onions sometimes i have found have a slightly lesser depth tastewise but still have a punch.

To explain, if you have ever had a glass on wine which is say 21 years old, and you compare it to a glass of wine of a newer or more recent vintage, there is a difference to it though both may be incredible.

Add one and a half teaspoonfuls of bouillon and watch how it kind of almost fizzes as it hits the water, it looks incredible.

Add your chopped onion and prepare your dumpling mixture.
You can find dumpling mixtures around and can find vegetarian dumpling mixtures as well as non so its worth looking into.

Rice noodle dumpling packets with chilli oil onion and tomato puree. Be inspired.

Add a tablespoonful of tomato puree. You could too try adding some grated cheese to the dumpling mixture too and why not try 1.5 teaspoonfuls of Bouillion instead of a stock cube for a change.

Salt or pepper doesn’t need to be added to this.

Just under one teaspoonful of Chiu Chow chilli oil, you could also consider some very thin sliced mango or very thin sliced banana into the rice noodles before dipping them into the dumping mixture.

Dip the rice noodle dumplings into the mixture and cook on a fairly high heat and reduce the heat where necessary, the oil as it touches the side of your saucepan may burn off so be careful.

I am adding this into the Chinese cuisine section only because of the Chiu chow chilli oil.

This is a Tier 3 recipe potentially depending on how careful you are with the amount of chilli oil you use and how careful you are quantity wise with your rice noodle dumplings, depending o the tie of year too, in cooler months seasonally it should be ok to not be 100% weight-conscious every minute of every day.