Easy Chinese dumpling Sauce
Chinese dumpling sauce is a real burst of flavor: it's tangy, sweet, salty, sometimes spicy, and always delicious! Even better, it can be made in 1 minute using 4 simple ingredients, making it the perfect sauce for the time-poor!
Calories: 67kcal
Equipment
- Bowl and spoon/ fork
- Optional: pan and wooden spatula if toasting the sesame seeds yourself
Ingredients
- 1 teaspoon sugar
- 1 Tablespoon hot water
- 2 Tablespoons Chinkiang black vinegar Substitute: balsamic vinegar. You can use a white vinegar like white rice vinegar if you're making a Japanese dipping sauce or a Korean one.
- 1 Tablespoon light soy sauce
- 1 teaspoon sesame oil
Optional
- chili oil I use ½-1 Tablespoon of LaoGanMa. You can also use sliced fresh chilies.
- sesame seeds lightly toasted. ½-1 teaspoon is more than enough.
- garlic minced
- spring onions sliced
Instructions
- Add the hot water to the sugar in a small bowl. Stir.Note: The order is important, as we need the heat from the hot water to melt the sugar. If you dilute the hot water with the (not hot) soy sauce etc, the temperature will go down and the sugar may not melt.
- Next, add the rest of the ingredients.Note: for longer storage, don't add the fresh ingredients (fresh chili, fresh garlic, spring onions etc) till just before you want to serve.
- Use immediately or store in the fridge.
Notes
Storage
Extra dumpling sauce can be kept in an airtight container in the fridge for up to 1-2 weeks.
Note: If using minced garlic, please finish within 2-3 days.
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its accuracy.
Nutrition
Calories: 67kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1007mg | Potassium: 39mg | Fiber: 0.1g | Sugar: 4g | Calcium: 6mg | Iron: 0.4mg