Begin by melting 1 tablespoon of butter in a large pot over medium-high heat. Add the minced garlic and sauté for about 1-2 minutes until it becomes fragrant and slightly golden.

Next, stir in the heavy cream, water, and gochujang into the pot. Continue to cook, stirring gently, until the mixture comes to a simmer, which should take about 3-4 minutes.

Carefully add the thawed frozen soup dumplings to the pot, ensuring there's enough space between each dumpling. Cover the pot with a lid and let them cook for about 12 minutes.

After 12 minutes, remove the lid and turn off the heat. Sprinkle freshly grated parmesan cheese generously over the dumplings, allowing it to melt slightly into the creamy sauce. Finally, garnish with chopped sage or chives before serving.