Recipe: Soy Vinegar Dipping Sauce

We think our dumplings and soy aioli are the ultimate combo but sometimes you’re just in the mood for a more traditional dipping sauce. Consider this basic dumpling sauce a starting point for the sauce of your dreams. Elaine (aka. Mother of Mei Mei), who eats a low-sodium diet, leaves out the soy sauce in favor of some water and a pinch of sugar. If you have very fatty, meaty dumplings, try increasing the amount of black vinegar. If you like it spicy, add in more chili sauce or sriracha or the hot sauce of your choice.

Ingredients:

• 1⁄2 cup (120 g) soy sauce (substitute tamari if gluten-free)

• 1⁄3 cup (80 g) black vinegar (substitute rice vinegar if unavailable or if gluten-free)

• 1⁄4 cup (15 g) chopped scallions

• 1 clove garlic, smashed

• 1 tsp (5 g) chili sauce or hot sauce

• 1 tsp (4 g) toasted sesame oil

Whisk all the ingredients together in a bowl. Store in an airtight container in the refrigerator for up to two weeks. Makes 1 cup.