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~ Easy Chinese Dipping Sauce for Dumplings & Such ~

IMG_9076An easy, all-purpose dipping sauce for dumplings and such.  If you love Chinese dim sum, you know the one.  It sits alongside the shumai (steamed dumplings), jiaozi (potstickers) and congyoubing (scallion pancakes) -- small-bite, appetizer-type items made with Chinese hot water dough.  It's light, bright, bold and well-balanced -- slightly salty from soy sauce, pleasingly sweet from sugar, and, pungent from rice vinegar.  Hints of ginger and/or garlic and a splash of sesame are easily identified.  There are usually a few thin-sliced scallions floating around in it, and, sometimes, a minced hot pepper is added to heat things up.  If you're like me, you find this sauce so scrumptious, you're tempted to drink it.  There's more:  It takes just 5 minutes to make.

IMG_9089For the dipping sauce:

4  tablespoons soy sauce

4  tablespoons rice vinegar

2  tablespoons very-thinly-sliced scallions (green onions)

1/2-1  teaspoon finely-minced hot cayenne pepper (optional)

1  tablespoon ginger paste

1  teaspoon garlic paste (optional)

4  teaspoons sugar

1  teaspoon sesame oil

Place all ingredients in a 1-cup container, stir, and set aside about one hour or overnight prior to serving.  Cover and store in refrigerator for up to three days.

Stir all ingredients together & allow to rest about 1 hour:

IMG_8989Serve w/dumplings, potstickers or scallion pancakes:

IMG_9075Easy Chinese Dipping Sauce for Dumplings & Such:  Recipe yields 3/4 cup dipping sauce.

Special Equipment List:  cutting board; chef's knife; 1-cup measuring container

IMG_9065Cook's Note:  If you've never tried to make ~ Savory Chinese-Style Scallion Pancakes ~ at home, be not afraid.  Chinese hot water dough makes them really easy to roll.  You can find my super-simple processor method for mixing and kneading in Categories 1, 2 or 13.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2017)


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