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Dim Sum Dipper

By Ming Tsai

4.7

(4)

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

  1. Step 1

    In a small bowl, combine the sambal, vinegar, soy sauce, and sesame oil. Mix and use or store.

  2. Step 2

    Serve as a dipping sauce for Ming Tsai's pork pot stickers and cranberry-crab rangoon .

TagsSauceCondimentChineseEast AsianAsianDinnerDairy FreeEasyEpicurious
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