Chinese•quick
Soy and Vinegar Dumpling Sauce
If you want to scale up the recipe, double the ingredients to make a larger batch.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
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.