Someone once said to me, “it’s just soy sauce, what’s so great about it?”
Nay nay, friends. This soy ginger dipping sauce is garlicy, nutty and THE reason to make homemade dumplings.
Don’t let the haters stop you from whipping this dip up. It only takes 10 minutes and can be used as a sauce or glaze, depending on how much you thicken it up. This is a small batch version, perfect for couples or individuals (because there is a limit to how many dumplings you can eat in one week. …Or is there?)
Sweet and Spicy Soy Ginger Dumpling Sauce
This small batch sweet and spicy concoction makes for a delicious tempura or dumpling dipping sauce. Keep it over heat a little longer to thicken up the sauce to make a glaze for marinated for tofu and veggies. Keeps well in the fridge for about a week.
Ingredients
- 1/8 cup rice wine vinegar
- 1/8 cup soy sauce
- 1 tsp sesame oil
- chili flakes, to taste
- 3/4-1 tsp fresh ginger paste
- 1/2 - 3/4 tsp fresh garlic cloves, minced or pressed
- 1 tsp sugar, more to taste
- 1/4 tsp sesame seeds, toasted
Instructions
- Toast sesame seeds in a toaster oven on low, or a pan on low heat for 30 seconds to 1 minute. You should see a light browning and smell a slight nutty fragrance. Do not burn! Less is more.
- Combine all ingredients in a lidded container. Shake or stir well. Let flavors meld for 2 hours or overnight before serving.
- (Optional) If you'd like your dumpling sauce to have a thicker, more glaze like consistency, add all ingredients except the toasted sesame seeds in a pan and simmer over medium heat. Check consistency by seeing if it sticks to the back of a spoon. Stir and simmer 3-5 minutes, longer for a full glaze.Add toasted seeds and serve or store.