6-Ingredient Soy and Vinegar Dumpling Sauce
If you want to scale up the recipe, double the ingredients to make a larger batch.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: Makes about 1/2 cup of sauce 1x
Scale
Ingredients
- 1/4 cup soy sauce (see note 1)
- 1/4 cup Zhenjiang vinegar (or chinkiang vinegar, see note 2)
- 1 teaspoon sesame oil
- 1 teaspoon grated garlic (see note 3)
- 1/2 teaspoon grated ginger
- 1 stalk of scallions, thinly sliced
Instructions
- Stir all ingredients in a bowl. Let the sauce sit in the bowl for 15 minutes before serving. This gives time for the herbs and spices to infuse the sauce with its flavors.
- Refrigerate any leftover sauce in a jar. It should keep for about 4 days. You can use leftover sauce to serve with my scallion pancakes, or mix it with fried rice or chow mein.
Notes
NUTRITION INFORMATION: Amount for Entire Recipe: Calories: 105, Total Fat 4.7g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 4027mg, Total Carbohydrate: 6.5g, Dietary Fiber: 1g, Sugar: 2g, Protein 8g
- I typically use Lee Kum Kee’s Premium Soy Sauce, which has a little added sugar to balance out the saltiness of the soy sauce. If you taste the dipping sauce and think it is too salty, dilute it with 2 or 3 tablespoons of filtered water and taste. You can also add 1/2 teaspoon of sugar to see if it balances out the flavors more.
- SUBSTITUTION: You can substitute Zhenjiang vinegar with rice vinegar. Rice vinegar is much more tangy than Zhenjiang vinegar, so I would start with 2 tablespoons or rice vinegar and add more if you want the sauce to be tangier.
- I like using a microplane zester to grate my garlic and ginger. If you don’t have one, you can mince both the garlic and ginger.