Description
Two easy and delicious recipes for dumpling sauce. One is a Japanese version while the other one is a take on Chinese dumpling sauce.
Ingredients
Scale
Chinese dumpling sauce
- 1 garlic clove, minced
- 1 scallion, finely chopped
- 3 tablespoons soy sauce
- 2 tablespoons chinkiang vinegar
- 1 tablespoon chili oil
Japanese dumpling sauce
- 3 tablespoon soy sauce
- 1 tablespoon plain rice vinegar
- 1 teaspoon chili oil
Instructions
- Mix the ingredients: Whisk all the ingredients together in a bowl and serve in individual dipping bowls.
Notes
Keep these sauces refrigerated in an airtight glass or plastic container. The Chinese sauce will keep for up to 2 weeks, while the Japanese sauce will keep longer, for up to 6 weeks, because it doesn’t contain any fresh ingredients).
Nutrition
- Serving Size: 2 tablespoons
- Calories: 57
- Sugar: 0.9g
- Sodium: 434.8mg
- Fat: 4.6g
- Saturated Fat: 0.6g
- Unsaturated Fat: 1.9g
- Trans Fat: 0g
- Carbohydrates: 2.6g
- Fiber: 0.1g
- Protein: 1.3g
- Cholesterol: 0mg
