Dim Sum Dipper
Editor's note: The recipe and introductory text below are from Simply Ming by Ming Tsai. It's part of a menu he created for Epicurious's Wine.Dine.Donate program.
This is a great dipping sauce for all dim sum — pot stickers, shu mai, spring rolls, scallion pancakes, to name a few — but it's also good with any fried goodie, like chicken fingers. You can and should adjust the heat to suit your palate. Though the dip lasts about a week in a fridge, it's so easily prepared that I recommend you make just as much as you need when you need it.
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 cup
Sauce
No-Cook
Quick & Easy
Vinegar
Sesame
Soy Sauce
- 1/2 cup soy sauce
- 1 teaspoon sesame oil
- 1/2 cup rice wine vinegar
- 2 tablespoons sambal
- Carbohydrate 2 g(1%)
- Fat 1 g(2%)
- Fiber 0 g(1%)
- Protein 3 g(5%)
- Saturated Fat 0 g(1%)
- Sodium 1835 mg(76%)
- Calories 34
Preparation In a small bowl, combine the sambal, vinegar, soy sauce, and sesame oil. Mix and use or store. Serve as a dipping sauce for Ming Tsai's pork pot stickers and cranberry-crab rangoon .
Preparation In a small bowl, combine the sambal, vinegar, soy sauce, and sesame oil. Mix and use or store. Serve as a dipping sauce for Ming Tsai's pork pot stickers and cranberry-crab rangoon .
