SIMPLE SOY DIPPING SAUCE
An easy to make all-purpose soy dipping sauce for dumplings, potstickers, egg rolls, lettuce wraps, fondue dip, and cooked meats such as chicken wings and seafood. I make it and use a funnel to put the sauce into an empty glass salad dressing jar but any other jar would do.From an old magazine clipping.
Provided by foodtvfan
Categories Onions
Time 10m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients thoroughly.
- Add a pinch of hot red pepper flakes if you like heat.
Nutrition Facts : Calories 255.1, Fat 18.2, SaturatedFat 2.6, Sodium 8048.6, Carbohydrate 10.2, Fiber 1.9, Sugar 3.1, Protein 15.7
PORK DUMPLINGS WITH SOY DIPPING SAUCE
These are the famed dumplings that beat Bobby Flay's in a throwdown-and you'll discover why, once you crunch past the crispy wrapper into gingery pork filling. This recipe makes about 50 dumplings, but Chef Sohui Kim warns they'll disappear fast! (Note: Once folded, these dumplings freeze well.)
Provided by Sohui Kim
Categories appetizer
Time 1h35m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Trim away top of onion, then cut in half, leaving the root intact; peel away and discard the skin. Lay halves flat on a cutting board, then make vertical slices, stopping at the root so the onion half stays intact. Then slice crosswise to a small, uniform dice. Place in a bowl and set aside. Smash, peel, and finely mince garlic. Add to the bowl with the onions. Use a peeler or spoon to remove ginger skin. Slice into thin coins, then julienne as thinly as possible. Cut crosswise to mince. Add to bowl with onions and garlic.
- In a large sauté pan, heat 1 teaspoon of oil over medium heat. Sauté the onions, garlic, ginger, a pinch of salt, and a few cranks of black pepper until slightly caramelized, 4-5 minutes. Meanwhile, finely mince garlic chives. Stir aromatics, then cook 1-2 more minutes.Make the dipping sauce: In a bowl, combine soy sauce, rice wine vinegar, and brown sugar. Whisk to combine. Add star anise and set aside. Add minced chives and another pinch of salt to the aromatics. Cook until chives begin to soften, about 1 minute. Transfer the mixture to a plate or bowl to cool completely, 30 minutes. (Alternatively, cool in the refrigerator for 10 minutes.)
- Once the aromatics have cooled, finish the dumpling filling: In a large bowl, add pork. Place tofu in a small strainer set over a second bowl; use a wooden spoon to gently press excess water out of the tofu. Add drained tofu to the pork, along with the aromatics, hoisin sauce, salt and pepper. Mix well. (Use your hands for quicker, more even mixing.) In a skillet, heat ½ teaspoon oil over medium heat. Cook a small patty of the dumpling filling; taste and adjust seasoning with hoisin sauce or salt as needed.
- Fill and fold dumplings: Fill a small bowl with water and place it nearby. Place a tablespoon of filling in a wrapper. Use your finger to "paint" a little water halfway around the edge of the wrapper. Fold the wrapper shut and pinch to close, making a half moon shape. (Optional: Make a pleat in the middle, or pleat all the way around.) Wrapper edges should be flush and completely sealed, and there should be no air bubbles in the dumpling. Place each finished dumpling on a sheet pan, and repeat until you've used all the filling. (Optional: Freeze any dumpling mixture you want to save for another time; defrost before using.) To store uncooked dumplings, place in a single layer on a cookie sheet and freeze completely; then pack them into plastic freezer bags. Frozen dumplings will last 2-3 weeks. (Note: They do not refrigerate well.)
- Cook dumplings: Heat a large nonstick skillet over medium heat; add just enough oil to coat the bottom, about 1 tablespoon. Add dumplings in an even layer, about 10. Brown the dumplings on one side, 2-3 minutes. Then carefully add about ¼ inch of water, and immediately place the lid on top of the pan; steam until nearly all the water evaporates, 3-5 minutes. Remove the cover and allow the dumplings to fry again, just long enough to fully brown. Once they are fully browned, flip to slightly crisp the other side, about a minute. Plate and serve the dumplings immediately with dipping sauce. (Note: To cook frozen dumplings, follow the same procedure, but with slightly more water so they steam a little longer and cook through.)
SOY-LIME DIPPING SAUCE
This vegetarian dipping sauce can be made with any soy sauce, including the Japanese-style Kikkoman, although the Vietnamese prefer the lighter-bodied Chinese-style products marketed under the brands Kim Lan, Bo De, and Pearl River Bridge. Like dipping sauces made with fish sauce, you can embellish this with different aromatics such as ginger and cilantro
Provided by Rose J
Categories Sauces
Time 15m
Yield 1 cup, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Place the garlic, chilies and sugar in a mortar and pound into a paste. (You can also chop the garlic and chilies by hand.)
- Transfer to a small bowl and add the soy sauce, lime juice and water. Stir until well blended.
- This sauce will keep up to 3 weeks if stored in the refrigerator in a tight-lidded jar.
Nutrition Facts : Calories 38.2, Fat 0.1, Sodium 894.6, Carbohydrate 8.1, Fiber 0.4, Sugar 6.4, Protein 2
LIME-SOY-GINGER SAUCE
Provided by Ying Chang Compestine
Categories Sauce Ginger Quick & Easy Lunar New Year Soy Sauce Lime Juice
Yield Makes about 1/2 cup sauce
Number Of Ingredients 7
Steps:
- 1. Combine all of the ingredients in a bowl. Cover and refrigerate for 30 minutes or longer to allow the flavors to meld.
- 2. Use immediately, or store in the refrigerator in a tightly sealed glass container for up to 5 days.
LIME AND SOY DIPPING SAUCE
This sauce is perfectly paired with our Wasabi Spring Rolls with Warm Asparagus and Shiitake Mushrooms.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes about 1/2 cup
Number Of Ingredients 7
Steps:
- Combine ingredients in bowl. Cover and chill. Keeps up to a week.
SOY DIPPING SAUCE
Bursting with ginger and chile flakes, this simple sauce offers a savory, acidic contrast to the rich filling of mandu.
Provided by Samin Nosrat
Categories sauces and gravies
Time 10m
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Place garlic, ginger and chile flakes in a medium bowl. Add vinegar, and stir to combine. Set aside for 5 minutes to allow flavors to come together.
- Add soy sauce, water, oil, yuzu or lemon juice and scallions. Whisk thoroughly to combine.
Nutrition Facts : @context http, Calories 60, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 0 grams, Sodium 3506 milligrams, Sugar 1 gram
CHILI AND LIME DIPPING SAUCE
Great to serve with spring rolls, or any other Asian style finger food. This can be kept in the fridge overnight, but be aware that the chili will increase in heat, so if you want to make it in advance and don't want it too hot, could be better to add the chili before serving.
Provided by Sarah
Categories Sauces
Time 5m
Yield 1/3 cup
Number Of Ingredients 4
Steps:
- Mix all ingredients together in a small bowl, stirring to combine.
- Serve with spring rolls, dim sums, won-tons or any other finger food.
Nutrition Facts : Calories 214.5, Fat 0.9, SaturatedFat 0.1, Sodium 12080.6, Carbohydrate 34.1, Fiber 4.3, Sugar 12.8, Protein 25.8
SPICY LIME DIPPING SAUCE
Make and share this Spicy Lime Dipping Sauce recipe from Food.com.
Provided by Deantini
Categories < 15 Mins
Time 5m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl mix water and brown sugar. Heat in microwave for 30 seconds. Stir.
- Stir in soy sauce, lime juice and chili. Let sit for 20 minutes to allow flavours to blend.
Nutrition Facts : Calories 32, Sodium 504.9, Carbohydrate 7.4, Fiber 0.1, Sugar 6.9, Protein 1
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