Ingredients:
1/3 cup light soy sauce
1/3 cup rice wine vinegar
1/3 cup sliced green onions (green part only)
1 1/2 teaspoons toasted sesame oil
Directions:
Combine all ingredients and serve with dumplings. Makes 4 servings.
Check out these dumpling recipes:
My thoughts:
I know it’s scarcely a recipe but is it so much better than plain soy sauce for dipping yummy dumplings. It’s worthwhile to mix some up (without the green onions, add those when you go to eat) to keep in the fridge so you always have some on hand. You never know when you might have a sudden yen for dumplings.
I’m all about recipes that doctor something up for a slightly different flavor. This is being bookmarked! Thanks for sharing it!
I am SOOO glad you came up with this….do you have a recipe for dumplings too?
The soy/vinegar/spring onion combo is one traditionally served in Korean and Japanese cuisine with dumplings, but will try adding some sesame oil next time 🙂
Amy: I do have 2 dumpling recipes:
Pork & Ginger dumpings
coconutlime.blogspot.com/2006/01/pork-ginger-dumplings.html
and garlic chive dumplings
coconutlime.blogspot.com/2006/01/garlic-chive-dumplings.html
and I am hoping to make at least one new variety this week!
Love your blog. Congrats.
I make dumpling sauce which is similar but I add crushed garlic and apricot preserve (my secret ingredient). The preserve really thickens it up and adds a little sweetness.
I tried this last night… it was perfect! So much better than plain soy sauce. I did add a touch of chili oil to spice it up.
Thanks!