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.
Recipe information
Yield
Makes about 1 cup
Ingredients
2 tablespoons sambal
1/2 cup rice wine vinegar
1/2 cup soy sauce
1 teaspoon sesame oil
Preparation
Step 1
In a small bowl, combine the sambal, vinegar, soy sauce, and sesame oil. Mix and use or store.
Step 2
Serve as a dipping sauce for Ming Tsai's pork pot stickers and cranberry-crab rangoon .
