Chinese Dumpling Dipping Sauce
Dipping Sauce
¾ cup soy sauce
2 tablespoons peeled and finely shredded fresh ginger
¼ cup water
3 tablespoons Chinese black vinegar or Worcestershire sauce
1. Combine all the ingredients in a small bowl.
2. Transfer to a serving dish and use at room temperature. Refrigerated, the sauce will keep in a tightly covered container for up to a week.
I’ve used rice wine vinegar as well, Japanese, to good effect. I really like to mix a touch of sesame oil in for flavor. Will have to try Worcestershire.
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