6 Dumpling Dipping Sauces
Six Chinese dumpling dipping sauces covering northern and southern styles - spicy and mild, sweet and savory.
Ingredients
| 2 Tbsp | 30 ml | Soy sauce |
| 2 tsp | 10 ml | Chinese black vinegar |
| 1.5 Tbsp | 23 ml | Sichuan red chili oil |
| 3 Tbsp | 45 ml | Pure peanut butter |
| 1 Tbsp | 15 ml | Pure sesame butter (paste) |
| 2-3 Tbsp | 30–45 ml | Sugar |
| 1.5 pieces | Fermented bean curd | |
| 1/2 tsp | 2.5 ml | Salt |
| 4 Tbsp | 60 ml | Boiling hot water |
| 1/2 Tbsp | 7.5 ml | Diced cilantro |
| 1 tsp | 5 ml | Sesame seeds |
| 2 tsp | 10 ml | Thai bird's eye chilies, diced (optional) |
| 1.5 Tbsp | 23 ml | Diced scallion |
| 1.5 tsp | 7.5 ml | Sesame oil |
| 1/2 inch | Ginger, thinly julienned | |
| 2 Tbsp | 30 ml | White vinegar |
| 4 cloves | Garlic | |
| 1/4 tsp | 1.3 ml | Ground white pepper |
| a few shakes | Red pepper flakes (optional) | |
| 2.5 Tbsp | 38 ml | Grated ginger |
| 1.5 tsp | 7.5 ml | Diced cilantro stem |
| 2 Tbsp | 30 ml | Peanut oil |
Instructions
Here are six dumpling dipping sauce recipes covering different styles from the north and south of China - some spicy, some not; some sweet, some savory.
NO.1 - Chili Oil Dipping Sauce (1-2 portions): Simple and classic, ready in a minute. Combine 33g/2 Tbsp soy sauce, 10.7g/2 tsp Chinese black vinegar, and 20g/1.5 Tbsp Sichuan red chili oil in a little bowl and serve with your favorite dumplings.
NO.2 - Sesame Peanut Dipping Sauce (3 portions): Nonspicy and kid-friendly; also great for noodles, hot pots, and satay skewers. 1) In a mixing bowl thoroughly combine 48g/3 Tbsp pure peanut butter, 16g/1 Tbsp pure sesame butter, 25-37.5g/2-3 Tbsp sugar to taste, 15g/about 1.5 pieces fermented bean curd, and 2.9g/1/2 tsp salt. 2) Add 60g/4 Tbsp boiling water in batches and stir; the peanut butter will absorb the liquid until thick and creamy. 3) Taste and adjust; sprinkle 3g/1 tsp sesame seeds and 1.5g/1/2 Tbsp diced cilantro as garnish.
NO.3 - Spicy Soy Dipping Sauce (1-2 portions): An all-purpose sauce, also good for hot pot and salad. 1) Combine 66g/1/4 cup soy sauce, 4g/2 tsp diced Thai bird's eye chilies (optional), 4.5g/1.5 Tbsp diced cilantro, 6g/1.5 Tbsp diced scallion, minced garlic, 2.1g/1/2 tsp sugar, and 6.8g/1.5 tsp sesame oil in a mixing bowl. 2) Taste and add 15g/1 Tbsp water to adjust the saltiness.
NO.4 - Vinegar Ginger Dipping Sauce (1 portion): Light but refreshing, commonly served with soup dumplings. Thoroughly combine 8g/about 1/2 inch thinly julienned ginger, 32g/2 Tbsp white vinegar, and 11g/2 tsp soy sauce in a small bowl.
NO.5 - Garlic Vinegar Sauce (1 portion): From Northern Chinese cuisine with an intense fragrance. 1) Press 12g/about 4 cloves garlic through a garlic presser, then mix with 2.9g/1/2 tsp salt and 1g/1/4 tsp sugar until it becomes a sticky paste. 2) Add 9g/2 tsp toasted sesame oil, 32g/2 Tbsp white vinegar, and 0.6g/1/4 tsp ground white pepper; mix until combined. 3) Sprinkle 1.5g/1/2 tsp sesame seeds and a few shakes red pepper flakes (optional) as garnish; skip the flakes if you don't eat spicy food.
NO.6 - Scallion Ginger Dipping Sauce (2 portions): Traditionally served with Cantonese white-cut chicken, but great with dumplings. 1) Combine 16g/1/4 Tbsp diced scallion, 22.5g/2.5 Tbsp grated ginger, 1.5g/1.5 tsp diced cilantro stems, 2.9g/1/2 tsp salt, and 0.6g/1/4 tsp ground white pepper in a heat-proof bowl. 2) Heat 27g/2 Tbsp peanut oil over medium heat until slightly smoking, then pour it over the aromatics to activate the flavor and mix well. Use vegetable oil if allergic to peanut oil.