Dumplings are always a thing for me. I love the variety of sauces we can pair them with. From the simplest to the most sophisticated kind, I am sure this guide for Six Dumpling Sauces will parade your dumpling dishes into the hearts of everyone!
INGREDIENTS
No. 1: Ginger & Vinegar Sauce (2 servings)
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3 tablespoons black rice vinegar
¼ teaspoon honey
1 tsp ginger, julienned
Dill, to taste
No. 2: Garlic & Vinegar Sauce (2 servings)
1 tablespoon garlic, minced
1 pinch ground Sichuan pepper
1 pinch salt
1 tablespoon hot oil
½ teaspoon light soy sauce
2 tablespoons black rice vinegar
Fresh chilli, finely chopped
Coriander, chopped
No. 3: Spring Onion Oil Sauce (2 servings)
1 tablespoon spring onion, finely chopped
1 pinch sugar
1.5 tablespoons hot oil
2 tablespoons light soy sauce
½ teaspoon black rice vinegar
No. 4: Spicy tomato dip (4 servings)
250 grams ripe tomatoes, peeled and deseeded
2 cloves garlic
2 slices ginger
1 fresh chilli, or to taste
4 strands coriander
¼ teaspoon salt
1 pinch sugar
½ teaspoon light soy sauce
No. 5: Sichuan Dumpling Sauce (1 serving)
1 tablespoon Sichuan spiced sweet soy sauce
1 teaspoon garlic, minced
1 tablespoon homemade chilli oil, or to taste
Spring onion, finely chopped
No. 6: Hot and Sour Dumpling Soup (1 serving)
1 teaspoon light soy sauce
2 tablespoons black rice vinegar, or spiced vinegar
1 tablespoon spring onion, finely chopped
1 teaspoon papery dried shrimp, optional
½ teaspoon Chinese sesame oil
1 pinch salt
Toasted sesame seeds
Coriander, chopped
1 tablespoon homemade chilli oil, or to taste
HOW TO MAKE SIX DUMPLING SAUCES
No. 1: Ginger & Vinegar Sauce:
1. Combine all the Ginger & Garlic Sauce ingredients and leave it for about 5 minutes to infuse before serving.
No. 2: Garlic & Vinegar Sauce:
1: In a bowl, add the garlic, Sichuan pepper, and salt. Add in the hot oil.
2. Add in the rest of the ingredients and mix well.
No. 3: Spring Onion Oil Sauce:
1. In a bowl, place the spring onion and sugar, then pour in the hot oil over.
2. Stir in the soy sauce and vinegar until everything is incorporated.
No. 4: Spicy Tomato Dip:
1. Into a food processor, place the tomato, garlic, ginger, chilli, and coriander. The process to make a smooth paste.
2. Add in the salt, sugar, and soy sauce. Then, combine well.
No. 5: Sichuan Dumpling Sauce:
1. In a serving bowl, add the Sichuan spiced sweet soy sauce and garlic.
2. Add in the freshly boiled dumplings.
3. Then, drizzle the chilli oil over. Stir well.
4. And garnish with some spring onion.
No. 6: Hot and Sour Dumpling Soup:
1. In a serving bowl, add the soy sauce, vinegar, spring onion, papery dried shrimp, sesame oil, and salt.
2. Add in the freshly boiled dumplings including some of the water from the pot.
3. Add in the sesame seeds, then the coriander and chilli oil.
NOTES:
To make 400ml Sichuan spiced sweet soy sauce: Add the following in a saucepan:
500ml (2 c.) soy sauce
150 grams (5 ounces) brown sugar
60 ml (¼ c.) water
1-star anise
1 Tsaoko
1 small piece cassia cinnamon
1 bay leaf
1 pinch fennel seeds
2 stalks spring onion
1 small piece of ginger
Let the mixture simmer for about 20 minutes over low heat until it is reduced by 1/3, uncovered. Drain and let them cool.
Ingredients
- No. 1: Ginger & Vinegar Sauce (2 servings)
- 3 tablespoons black rice vinegar
- ¼ teaspoon honey
- 1 tsp ginger, julienned
- Dill, to taste
- No. 2: Garlic & Vinegar Sauce (2 servings)
- 1 tablespoon garlic, minced
- 1 pinch ground Sichuan pepper
- 1 pinch salt
- 1 tablespoon hot oil
- ½ teaspoon light soy sauce
- 2 tablespoons black rice vinegar
- Fresh chilli, finely chopped
- Coriander, chopped
- No. 3: Spring Onion Oil Sauce (2 servings)
- 1 tablespoon spring onion, finely chopped
- 1 pinch sugar
- 1.5 tablespoons hot oil
- 2 tablespoons light soy sauce
- ½ teaspoon black rice vinegar
- No. 4: Spicy tomato dip (4 servings)
- 250 grams ripe tomatoes, peeled and deseeded
- 2 cloves garlic
- 2 slices ginger
- 1 fresh chilli, or to taste
- 4 strands coriander
- ¼ teaspoon salt
- 1 pinch sugar
- ½ teaspoon light soy sauce
- No. 5: Sichuan Dumpling Sauce (1 serving)
- 1 tablespoon Sichuan spiced sweet soy sauce
- 1 teaspoon garlic, minced
- 1 tablespoon homemade chilli oil, or to taste
- Spring onion, finely chopped
- No. 6: Hot and Sour Dumpling Soup (1 serving)
- 1 teaspoon light soy sauce
- 2 tablespoons black rice vinegar, or spiced vinegar
- 1 tablespoon spring onion, finely chopped
- 1 teaspoon papery dried shrimp, optional
- ½ teaspoon Chinese sesame oil
- 1 pinch salt
- Toasted sesame seeds
- Coriander, chopped
- 1 tablespoon homemade chilli oil, or to taste
Instructions
No. 1: Ginger & Vinegar Sauce:
1. Combine all the Ginger & Garlic Sauce ingredients and leave it for about 5 minutes to infuse before serving.
No. 2: Garlic & Vinegar Sauce:
1: In a bowl, add the garlic, Sichuan pepper, and salt. Add in the hot oil.
2. Add in the rest of the ingredients and mix well.
No. 3: Spring Onion Oil Sauce:
1. In a bowl, place the spring onion and sugar, then pour in the hot oil over.
2. Stir in the soy sauce and vinegar until everything is incorporated.
No. 4: Spicy Tomato Dip:
1. Into a food processor, place the tomato, garlic, ginger, chilli, and coriander. The process to make a smooth paste.
2. Add in the salt, sugar, and soy sauce. Then, combine well.
No. 5: Sichuan Dumpling Sauce:
1. In a serving bowl, add the Sichuan spiced sweet soy sauce and garlic.
2. Add in the freshly boiled dumplings.
3. Then, drizzle the chilli oil over. Stir well.
4. And garnish with some spring onion.
No. 6: Hot and Sour Dumpling Soup:
1. In a serving bowl, add the soy sauce, vinegar, spring onion, papery dried shrimp, sesame oil, and salt.
2. Add in the freshly boiled dumplings including some of the water from the pot.
3. Add in the sesame seeds, then the coriander and chilli oil.
NOTES:
To make 400ml Sichuan spiced sweet soy sauce: Add the following in a saucepan:
500ml (2 c.) soy sauce
150 grams (5 ounces) brown sugar
60 ml (¼ c.) water
1-star anise
1 Tsaoko
1 small piece cassia cinnamon
1 bay leaf
1 pinch fennel seeds
2 stalks spring onion
1 small piece of ginger
Let the mixture simmer for about 20 minutes over low heat until it is reduced by 1/3, uncovered. Drain and let them cool.
