Dipping Sauce
Jan. 14th, 2011 06:10 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
shalom posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
noshSo, there we were, snowed in with 20" of snow in a cozy house, lazy afternoon, and a (cheater!) bag of frozen potstickers but NO dipping sauce! Well, that could have been a crisis, if but for this delicious and easy recipe. I think it's as tasty as the dipping sauce that comes with the fried dumplings from our favorite Chinese restaurant (though I suspect they add a pinch of sugar which I'll try and add next time). In addition to dumplings, I think this would be good with all sorts of things that need dipping. As always, I'll show the original and how I bastardized changed it to accomodate what I had in the pantry.
Ingredients
4 Tablespoons soy sauce (I used light soy sauce)
1 teaspoon sesame oil (I used toasted, dark sesame oil)
1 Tablespoon rice vinegar
2 teaspoons ginger, minced (I used 1/2 teaspoon ground ginger)
Instructions
Whisk all the ingredients together until thoroughly combined.
Refrigerate unused portions.
I think a tablespoon or so of minced scallion or chive would also be good, as well as perhaps a 1/2 teaspoon of sugar.
Ingredients
4 Tablespoons soy sauce (I used light soy sauce)
1 teaspoon sesame oil (I used toasted, dark sesame oil)
1 Tablespoon rice vinegar
2 teaspoons ginger, minced (I used 1/2 teaspoon ground ginger)
Instructions
Whisk all the ingredients together until thoroughly combined.
Refrigerate unused portions.
I think a tablespoon or so of minced scallion or chive would also be good, as well as perhaps a 1/2 teaspoon of sugar.
