Dumplings are rarely (never?) served in China, Taiwan, or other countries with communities of the Chinese Diaspora without some sort of dipping sauce, which can range from fairly simple (a bit of vinegar or soy sauce) to complex. What follows is largely Vicky Pham's lovely recipe, tweaked (as always!) to better fit my family's more northern Chinese tastes. The original is worth checking out if you have a bit more of a sweet tooth, but this version works great for us. Whichever you try, enjoy!
Dumpling Dipping Sauce
(2 servings*)
Ingredients
4 tablespoons of light soy sauce
3 tablespoons of black vinegar
3/4 teaspoon of sugar
1/2 teaspoon of roasted sesame oil
Chili crisp or chili oil (to taste)
Ginger** (to taste)
*This works well for two people, it might stretch to three if need be though! Just add a tablespoon of water if need be to make it go farther.
**A small knob - thinly sliced or mashed - works well for us, but I've used a teaspoon or so of powdered ginger in a pinch!
Directions
1) Stir everything together and enjoy! This works great with regular dumplings and with soup dumplings.
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