Recipe No 155 dipping sauce Original 2010 Adapted 2013

Chinese dumpling dipping sauce

What’s a good dumpling without a good dipping sauce? This one has a great balance of spicy, salty, sour and sweet.
Time

Prep:

Total:

Difficulty
very easy
Yield
12 serves • 175 g
Metric Imperial

Processes

  • Light soy sauce (3 tbsp)
    48 g
  • Dark soy sauce (3 tbsp)
    48 g
  • Rice wine vinegar (shaoxing) (3 tbsp)
    45 g
  • Chili oil (½ tsp)
    2.5 g
  • Sesame oil (½ tsp)
    2.5 g
  • Palm sugar, finely grated (½ tsp)
    2.3 g
  1. 01
    Combine in a mixing bowl.
  2. 02
    Stir to dissolve the sugar completely.

  • Garlic, minced (1 clove)
    3 g
  • Ginger, minced (2 tsp)
    4 g
  • Chili, red, finely chopped (1 small)
    5 g
  • Scallions, finely chopped (1 medium)
    15 g
  1. 03
    Add to bowl.
  2. 04
    Stir to combine.

Notes

This sauce looks attractive if you take the time to cut the garlic, ginger, chilli and coriander stems into identical tiny dice.

The chilli oil can be omitted to make a milder sauce without the spicy heat. Further, you can divide the sauce then add the chilli oil and chopped chilli to any one of the portions to control the heat.

Making ahead

This recipe actually benefits from being made ahead. You can use the dipping sauce immediately but it will improve if stored for an hour or more in the fridge.

Storing

Keeps in the refrigerator for up to 5 days

Categorisation

Category
dipping sauce sauce
Meal
component
Cuisine
chinese
Diet
vegetarian
Tags
dumpling