Ingredients
2 tablespoons light soy sauce
2 tablespoons Chinkiang black vinegar
1 tablespoon chili oil with flakes
1 teaspoon toasted sesame oil
1 teaspoon granulated sugar
1 clove garlic, finely minced
1/2 teaspoon fresh ginger, grated
1 tablespoon scallions, thinly sliced
Instructions
Step 1: In a small mixing bowl, combine the light soy sauce and the Chinkiang black vinegar.
Step 2: Add the granulated sugar to the bowl and whisk vigorously until the sugar is fully dissolved into the liquid.
Step 3: Stir in the finely minced garlic and grated ginger, ensuring they are evenly distributed.
Step 4: Add the toasted sesame oil and the chili oil (including the crispy bits) to the mixture.
Step 5: Garnish with the thinly sliced scallions and let the sauce sit for at least 5 minutes to allow the flavors to meld before serving.
Notes
For a gluten-free version, substitute the soy sauce with tamari. If you prefer a less spicy sauce, simply omit the chili oil flakes.
- Prep Time: PT5M
- Cook Time: PT0M
- Category: Appetizers & Snacks
- Cuisine: Chinese
Nutrition
- Serving Size: 1 tablespoon
- Calories: 35 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 2.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: dumpling sauce recipe, potsticker sauce, gyoza dipping sauce, easy dipping sauce, asian condiments
