How do you make your Dipping Sauce for dumplings?
soy sauce
rice vinegar
thin slivers of fresh ginger
chili sauce
sesame oil
I am reading “How do you cook your frozen dumplings”.
Link?
How do you make your Dipping Sauce for dumplings?
soy sauce
rice vinegar
thin slivers of fresh ginger
chili sauce
sesame oil
I am reading “How do you cook your frozen dumplings”.
Link?
I don’t know which dumplings you want to cook. If they are the frozen Japanese Gyoza, this is what I do: a spoonful of oil on a non-stick pan, with high heat fried it for 2 minutes, then add a 1/4 cup of water, continue to cook with a lid for 4 minutes, open the lid, cook until all water evaporates and the skin start to become crispy.
As for Gyoza, the sauce will be a bit of soy sauce with rice vinegar, chill oil is optional. I think chili sauce (do you mean the thick one?) should be in a second dipping dish as an optional choice. As for fresh ginger, very thinly slice with vinegar (can be a black wine vinegar, if you can find a good one) and soy sauce is more for Xiao Long Bao.
Hmmmmmm so you are making frozen dumplings but homemade sauce?
I guess the frozen stuff doesn’t usually come with the sauce.
Here’s a link to Andrea Nguyen’s blog. A bunch of sauces.
http://www.vietworldkitchen.com/blog/vietnamese-recipe-index.html#basics
Without other choices on hand at home, I once tried homemade curried butternut squash and apple soup as a warm dipping sauce for potstickers. It’s now my favorite. So you might want to consider other pureed soups, maybe spicing them up with sriracha.
Soy Sauce
Rice wine vinegar or black vinegar or red vinegar (depends on the dumpling and my mood)
sesame oil
a splash of water to reduce the saltiness
If I’m doing pot-stickers or pan fried dumplings, I sometimes add in a dollop of crispy chillies in oil.
Here’s what I often make (along with the soy sauce versions listed in the other posts):
small amount of sugar
rice vinegar
lime juice
minced ginger
red Thai chili peppers sliced
cilantro to top it off
Over the years I’ve experimented with many variations of the goyoza dipping sauce theme. I finally settled on the combination “Breadcrumbs” posted on CH several years ago. Simple, to the point, and I liked it better than mine.: Sesame oil. ginger, garlic, sambal olek, honey, white vinegar, soy sauce, a bit of water.
Depending on the type of dumplings other possible ingredients would be fish sauce, green onions, garlic and lemon grass. The type of rice vinegar is also important.
I would use ingredients from the country the dumpling is based on. Chinese soy for Chinese dumplings and Thai soy for Thai dumplings.
Forgot to write, I also add fish sauce into the dip I listed above using rice vinegar (unflavored, not for sushi) …
I add fish sauce to TONS of things, Asian not necessary. Knocks soup out of the park!
I use it to many dishes…(not necessarily Vietnamese or Thailand dishes), it adds a magic touch to a simple salad.
Ooh, talk to me about that salad please.
No particular salad, a leafy salad (young spinach or arugula) with fresh tomatoes, sun dried tomatoes, capers, mozzarella, roasted pine nuts, lots of fresh herbs, tiny chopped pieces of shallot with a drizzle of lemon based vinaigrette dressing and Vietnamese fish sauce, black pepper and olive oil.
Another salad I like is grated carrot with roasted sunflower seeds, chopped garlic, sesame oil, lemon juice, fish sauce and olive oil.
I use the higher percentage, the one I have now is 50ºN. More taste.