I don’t know if anyone else finds it hard to get a good dipping sauce for dumplings, but on the occasion that I’ve either made or (more likely) bought dumpings to steam at home – the experience is not complete without a strapping good sauce for dipping. This is a recipe from an Australian chef called Kylie Kwong who makes some of the best Chinese food you’ll never eat and it comes from her cookbook Simple Chinese Cooking – which is probably one of my most-used cookbooks.
With the best Asian food, the perfect balance of flavours is essential for a good time. This sauce can be made more spicy by adding some fresh chilli, and if you like it a little sweeter then simply add a tsp of sugar.
Spring Onion and Ginger Dipping Sauce Recipe
2 1/2 tbs light soy
2 tbs finely diced corriander (roots and stems – and I like to use leaves too)
2 tbs diced ginger
2 tbs finely sliced spring onions
2 tbs kecap manis
2 tbs malt vinegar
1/4 tsp chilli oil
dash of sesame oil
Stick it all in a little bowl and away you go!
Serve with Dumplings and rice and steamed Vegetables