Six Dumpling Dipping Sauces

Directions

NO.1 - Chili oil dipping sauce (1-2 portions)

This dipping sauce is simple and classic. After making homemade dumplings, you are probably exhausted. This sauce can be ready in a minute, and it goes well with almost any type of dumpling.

• 33g / 2 Tbsps soy sauce

• 10.7g / 2 tsps Chinese black vinegar

• 20g / 1.5 Tbsps Sichuan red chili oil (see page 32)

1. Thoroughly combine the soy sauce, Chinese black vinegar, and chili oil in a little bowl and serve with your favorite dumplings.

NO.2 - Sesame Peanut Dipping Sauce (3 portions)

This dipping sauce is nonspicy and kid-friendly. Not only can you serve it with dumplings, but it is also great for noodles, hot pots, and satay skewers. I love the sweet and nutty taste. It does add some heaviness to the dumpling, though, so you might want to have something to drink at the same time.

• 48g / 3 Tbsps pure peanut butter

• 16g / 1 Tbsp pure sesame butter

• 25g-37.5g / 2-3 Tbsps sugar to taste

• 15g / about 1.5 pieces fermented bean curd (page 17)

• 2.9g / ½ tsp salt or to taste

• 60g / 4 Tbsps boiling hot water

• 1.5g / ½ Tbsp diced cilantro

• 3g / 1 tsp sesame seeds

1. In a mixing bowl, thoroughly combine the peanut butter, sesame paste, sugar, fermented bean curd, and salt. The peanut butter and sesame paste are pure, which means they don't contain salt and sugar. If you use flavored peanut butter, please adjust the seasoning to taste.

2. Add 4 Tbsps boiling water in batches and stir. The peanut butter will start to absorb the liquid. Continue to add a little more water and mix until the sauce becomes thick and creamy.

3. Taste to adjust the flavor. Sprinkle some sesame seeds and diced cilantro as garnish.

NO.3 - Spicy soy dipping sauce (1-2 portions)

I call this one an all-purpose dipping sauce. Not only can you use it for dumplings, but we also use it for hot pot and sometimes for salad, too.

• 66g / ¼ cup soy sauce

• 4g / 2 tsps diced Thai bird's eye chilies, optional (see page 23)

• 4.5g / 1.5 Tbsps diced cilantro

• 6g / 1.5 Tbsps diced scallion

• 2.1g / ½ tsp sugar

• 6.8g / 1.5 tsps sesame oil

• 15g / 1 Tbsp water to adjust the saltiness

1. Thoroughly combine the soy sauce, diced hot chili, cilantro, scallions, minced garlic, sugar, and sesame oil in a mixing bowl.

2. Taste the sauce and add 1 Tbsp water to adjust the saltiness.

NO.4 - Vinegar ginger dipping sauce (1 portion)

This special dipping sauce is commonly served with soup dumplings. The taste is light but refreshing. It brightens up the dumpling itself, which is perfect for soup dumplings because you want to enjoy the broth, but, of course, it is also suitable for regular dumplings.

• 8g / about ½ inch ginger, thinly julienned

• 32g / 2 Tbsps white vinegar

• lig / 2 tsps soy sauce

1. Thoroughly combine the julienned ginger, vinegar, and soy sauce in a small bowl.

NO.5 - Garlic vinegar sauce (1 portion)

This dipping sauce comes from Northern Chinese cuisine, and the fragrance is intense. The raw garlic paste brings a sharp, spicy kick to the taste.

• 12g / about 4 cloves garlic

• 2.9g / ½ tsp salt or to taste

• 1g / ¼ tsp sugar

• 9g / 2 tsps sesame oil

• 32g / 2 Tbsps vinegar

• 0.6g / ¼ tsp ground white pepper

• a few shakes red pepper flakes, optional

• 1.5g / ½ tsp sesame seeds

1. Press the garlic through a garlic presser. Then mix the garlic with salt and sugar until it becomes a sticky paste.

2. Add the toasted sesame oil, white vinegar, and ground white pepper, and then mix until combined.

3. Sprinkle some sesame seeds and red pepper flakes as garnish. If you don't eat spicy food, skip the chili flakes.

NO.6 - Scallion ginger dipping sauce (2 portions)

This sauce is served initially with Cantonese white-cut chicken, which is a traditional dish from the south of China. However, I found it goes so well with dumplings as well. It is full of scallion flavor, and it smells incredible. The best part is that it doesn't overpower the meat flavor, so it is good when you want to enjoy the dumpling itself.

• 22.5g / 2.5 Tbsps grated ginger

• 16g / ¼ Tbsps diced scallion

• 1.5g / 1.5 tsps diced cilantro stem

• 27g / 2 Tbsps peanut oil

• 0.6g / ¼ tsp ground white pepper

• 2.9g / ½ tsp salt or to taste

1. Combine the diced scallions, grated ginger, cilantro stems, salt, and white pepper in a heat-proof bowl.

2. Heat the peanut oil over medium heat until you see a slight smoke coming out, and then pour it over the aromatics to activate the flavor and mix well. If you are allergic to peanut oil, use vegetable oil