If you want to scale up the recipe, double the ingredients to make a larger batch.

6-Ingredient Soy and Vinegar Dumpling Sauce

soy sauce (see note 1)

Zhenjiang vinegar (or chinkiang vinegar, see note 2)

sesame oil

garlic (see note 3)

ginger

Stir all ingredients in a bowl. Let the sauce sit in the bowl for 15 minutes before serving. This gives time for the herbs and spices to infuse the sauce with its flavors.

Refrigerate any leftover sauce in a jar. It should keep for about 4 days. You can use leftover sauce to serve with my scallion pancakes, or mix it with fried rice or chow mein.

I have made this several times and it’s always a crowd
pleaser. I modified it slightly to make it into a salad dressing. I haven’t been able to find the Zhenjiang vinegar where we are but the rice vinegar is a good substitute. Highly recommend.

Hi Lisa, I made your potstickers for the first time yesterday. Not only am I now BIG fan, I am delighted with the outcome and am planning to make more to freeze. Such clear precise instructions are a blessing to a newbie like me who delights in making various cuisines from around the world. Thank you!

6-ingredient soy and vinegar dumpling sauce

Prep Time: 10 minutes

Total: 10 minutes

Servings: 1

Author : Lisa Lin

Ingredients

Instructions

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