Sunday, March 8, 2015

Chinese dumpling sauce



Ingredients:
Low sodium light soy sauce - 3 tbsp
Tamari - 2 tbsp
Coconut aminos - 1 tbsp (optional)
Sesame oil (i used chilli sesame oil) - 2 tbsp
Malt vinegar - 2 tbsp
Coriander root and stems, chopped fine (cilantro) - 2 tbsp
Ginger, minced fine or grated - 2 tbsp
Green onions, finely chopped - 2 tbsp (1 stalk)
Sweet chili sauce - 1 tsp.

Method:

Mix all ingredients and let marinate for at least half an hour before serving.
Taste and adjust as per your liking.
For an extra kick, I also ground some sichuan pepper corns and sifted it to let a small sprinkling of it into the sauce.
If you have regular sesame oil, then use 2 tbsp sesame oil and 1/2 tsp chilli oil or to taste.
I was making dumplings too, so sprinkled a small amount of garlic in the sauce too (that I was going to use for dumplings).
Sprinkle some toasted white sesame seeds on it too if you like.

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