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

10 minutes total

Storage notes

Keeps in the refrigerator for up to 5 days

Difficulty

very easy

Yield

175 g (servings 12 )

Ingredients

Weight

Volume

Procedure

Light soy sauce

48 g

3 tbsp

Dark soy sauce

48 g

3 tbsp

Rice wine vinegar (shaoxing)

45 g

3 tbsp

Chili oil

2.5 g

½ tsp

Sesame oil

2.5 g

½ tsp

Palm sugar, finely grated

2.3 g

½ tsp

Combine in a mixing bowl.

Stir to dissolve the sugar completely.

Garlic, minced

3 g

1 clove

Ginger, minced

4 g

2 tsp

Chili, red, finely chopped

5 g

1 small

Scallions, finely chopped

15 g

1 medium

Add to bowl.

Stir to combine.

Original: 2010. Adapted: 2013.

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.

Nutrition

Serving size 15 g; calories 10.5 kcal, kilojoules 44 kJ, protein 0.5 g, carbohydrates 1 g, sugar 0.4 g, fat 0.4 g, saturated fat 0.1 g, unsaturated fat 0.4 g, trans fat 0 g, fiber 0.1 g, cholesterol 0 mg,

Type dipping sauce sauce

Author bhsimon

Yield

Servings

Serving size 15 g

Serve	Per serve
Energy (kcal)	10.5
Energy (kJ)	44
Protein (g)	0.5
Fat (g)	0.4
Carbs (g)	1
Sugars (g)	0.4
Fiber (g)	0.1
Sodium (mg)	266.6
Cholesterol (mg)	0

Full details