Servings: 1 cup
Soy and Vinegar Dumpling Sauce
If you want to scale up the recipe, double the ingredients to make a larger batch.
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
- 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.
Nutrition
Serving: 1batch | Calories: 105kcal | Carbohydrates: 6.5g | Protein: 8g | Fat: 4.7g | Saturated Fat: 1g | Sodium: 4027mg | Fiber: 1g | Sugar: 2g
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