This dumpling sauce is a real game-changer for your Asian dishes. It is very easy to make and packed with flavour that lifts everything from dumplings and gyoza to noodle dishes and vegetables.
The recipe is extremely versatile – you can experiment with garlic, ginger and spring onions to give the sauce your own twist.
If you choose to add fresh ingredients, bear in mind that the keeping time shortens to 3-4 days in the fridge. Without fresh elements the sauce keeps for up to a couple of weeks, but it is so quick to make that you can easily mix up a fresh batch every time.
A chilli oil with plenty of crispy bits in it makes all the difference. I love using “crispy chilli oil”, which I buy at my local Asian grocer – it suits this recipe perfectly. Serve it as a dip or drizzle it over your favourite dishes to give them a lift.
Dumpling sauce
Ingredients
- 100 ml soy sauce
- 2 tbsp rice vinegar
- 4 tsp crispy chilli oil (I use Lao Gan Ma)
- 3 tsp sesame oil
- 1 tbsp sesame seeds
Method
- Combine all the ingredients for the sauce and stir well.
- Taste and adjust with more rice vinegar and chilli oil as needed.
Tip
- Try adding freshly grated garlic and grated ginger too – it gives the sauce even more depth.Finely sliced spring onions can be stirred into the sauce for extra crunch.Fresh elements in the sauce will shorten its keeping time.Use a chilli oil with plenty of crispy bits in it; it makes the dumpling sauce fuller in flavour.
Nutrition
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