Six Dumpling Sauces (Ultimate Dumpling Guide Part 5)

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Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

subheading: No. 1: Ginger & Vinegar Sauce (2 servings):

3 tablespoon black rice vinegar

¼ teaspoon honey

1 teaspoon ginger, julienned

Dill, to taste

subheading: 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 tablespoon black rice vinegar

Fresh chilli, finely chopped

Coriander, chopped

subheading: No. 3: Spring Onion Oil Sauce (2 servings):

1 tablespoon spring onion, finely chopped

1 pinch sugar

1.5 tablespoon hot oil

2 tablespoon light soy sauce

½ teaspoon black rice vinegar

subheading: No. 4: Spicy tomato dip (4 servings):

250 g 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

subheading: No. 5: Sichuan Dumpling Sauce (1 serving):

1 tablespoon Sichuan spiced sweet soy sauce, see note 1

1 teaspoon garlic, minced

1 tablespoon homemade chilli oil, or to taste

Spring onion, finely chopped

subheading: No. 6: Hot and Sour Dumpling Soup (1 serving):

1 teaspoon light soy sauce

2 tablespoon black rice vinegar, or spiced vinegar, see note 2

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

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