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Soy Ginger Dipping Sauce (For Dumplings or Pot Stickers)

Ingredients:

  • 1⁄4cup soy sauce
  • 1⁄4cup rice wine vinegar
  • 2 1⁄2teaspoons sugar
  • 1⁄2medium scallion, minced
  • 2teaspoons minced fresh gingerroot
  • 1⁄2teaspoon toasted sesame oil
  • 1⁄2teaspoon hot red pepper flakes

Directions:

  • Bring soy sauce, vinegar, sugar and 1/4 cup water to boil in small saucepan over medium heat, stirring until sugar dissolves.
  • Pour mixture into bowl and stir in scallion, ginger, oil, and hot red pepper flakes (Sauce can be refrigerated in air-tight container for several days).
  • Makes about one cup.

Reviews:

  • daydreams_uk

    it tasted perfect

  • Miss Annie

    This is some good “stuff”!! I loved the flavors of ginger and soy…then kicked up a notch by the red pepper. The only substitution I made was Splenda for the sugar, and I only used 2 tsps instead of 2 1/2 tsps. I did double the recipe, so I could try it out on asparagus. It was so good that I also used it on okra. Don’t laugh….that was fantastic too! Thanks, Bev for sharing this keeper.

  • biolori78

    Excellent!

  • Danikiser

    This is fantastic! Exactly what you get from chinese restaurants when ordering potstickers. I cheated with the potstickers and used premade frozen wontons, but it was great. Thanks!

  • mickeydownunder

    This has the WOW factor, true!
    As the sesame oil comes right through!
    Added diced fresh chilli, personal taste too!
    Drizzled over beef wontons, WOW factor too!
    Thanks!
    UPDATE: Made this sauce again for a party!
    http://www.recipezaar.com/Vietnamese-Peanut-Sauce-Dipping-Sauce-for-Fresh-Spring-Rolls-204504
    I used tamari to lessen the salt flavour!! Came out GREAT!

  • dollface65

    This is exactly what I was looking for. Thanks so much for posting. I used this with crispy wontons #20235, and it was perfect. I had leftover pork mixture from wontons, so I fried it up in a skillet and served it in lettuce leaves with this sauce. I think I have a new favorite. My fiance says that I could put this sauce on anything and he would eat it.

  • debberd2

    I made this the day before and I thought for sure the ginger would be too strong, but it wasn’t. I doubled it and it is a great sauce. I used it with #98345 potstickers. Keeper!

  • daydreams_uk

    it tasted perfect

  • dollface65

    This is exactly what I was looking for. Thanks so much for posting. I used this with crispy wontons #20235, and it was perfect. I had leftover pork mixture from wontons, so I fried it up in a skillet and served it in lettuce leaves with this sauce. I think I have a new favorite. My fiance says that I could put this sauce on anything and he would eat it.

  • Danikiser

    This is fantastic! Exactly what you get from chinese restaurants when ordering potstickers. I cheated with the potstickers and used premade frozen wontons, but it was great. Thanks!

  • Adelynn

    Great dipping sauce. I followed recipe exactly except that I used 1/2 tsp sambal oelek instead of hot red pepper flakes. I served it with Pot Stickers #13320, and Yakisoba #82262.

  • msbluerasp

    Hubby said he liked it but wouldn’t ask for it to be made. I didn’t like it, and I like salty. I felt I needed to add an extra tablespoon of sugar after tasting, and I still didn’t like it. Oh well. 🙁

  • Miss Annie

    This is some good “stuff”!! I loved the flavors of ginger and soy…then kicked up a notch by the red pepper. The only substitution I made was Splenda for the sugar, and I only used 2 tsps instead of 2 1/2 tsps. I did double the recipe, so I could try it out on asparagus. It was so good that I also used it on okra. Don’t laugh….that was fantastic too! Thanks, Bev for sharing this keeper.

  • debberd2

    I made this the day before and I thought for sure the ginger would be too strong, but it wasn’t. I doubled it and it is a great sauce. I used it with #98345 potstickers. Keeper!

  • Adelynn

    Great dipping sauce. I followed recipe exactly except that I used 1/2 tsp sambal oelek instead of hot red pepper flakes. I served it with Pot Stickers #13320, and Yakisoba #82262.

  • maria.w.fenton166

    Recipe is a winner! As I am on vacation, a few changes made are: use brown sugar rather than white; 1/2 tsp minced shallot rather than green onion; 1 tsp ginger paste rather than fresh ginger root; and one shake of hot pepper flakes rather than the 1/2 tsp. I also added 1/2 tsp minced fresh garlic clove. All made a perfect dipping sauce! Also, the sauce when mixed yielded 1/2 Cup in quantity rather than the 1 cup noted in this recipe…will certainly make this any time!

  • biolori78

    Excellent!

  • maria.w.fenton166

    Recipe is a winner! As I am on vacation, a few changes made are: use brown sugar rather than white; 1/2 tsp minced shallot rather than green onion; 1 tsp ginger paste rather than fresh ginger root; and one shake of hot pepper flakes rather than the 1/2 tsp. I also added 1/2 tsp minced fresh garlic clove. All made a perfect dipping sauce! Also, the sauce when mixed yielded 1/2 Cup in quantity rather than the 1 cup noted in this recipe…will certainly make this any time!

  • msbluerasp

    Hubby said he liked it but wouldn’t ask for it to be made. I didn’t like it, and I like salty. I felt I needed to add an extra tablespoon of sugar after tasting, and I still didn’t like it. Oh well. 🙁

  • mickeydownunder

    This has the WOW factor, true!
    As the sesame oil comes right through!
    Added diced fresh chilli, personal taste too!
    Drizzled over beef wontons, WOW factor too!
    Thanks!
    UPDATE: Made this sauce again for a party!
    http://www.recipezaar.com/Vietnamese-Peanut-Sauce-Dipping-Sauce-for-Fresh-Spring-Rolls-204504
    I used tamari to lessen the salt flavour!! Came out GREAT!

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