Easy Asian Dipping Sauce For Dim Sum Recipes
EASY ASIAN DIPPING SAUCE
This easy dipping sauce tastes great with chicken balls, spring rolls, or dumplings.
Provided by gregoryz
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.
Nutrition Facts : Calories 28.1 calories, Carbohydrate 4.2 g, Fat 1.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 601.7 mg, Sugar 3.1 g
ASIAN ESSENTIALS: DIM SUM DIPPING SAUCES
For this year's Independence Day celebration, I am doing a small plates dinner outside, where we can eat and watch the fireworks from the nearby country club. Doing several types of Dim Sum (steamed beggars pouches, pork siu mai, and pot stickers); and to further mix it up, there will be a tapas bar. Here are three of the...
Provided by Andy Anderson !
Categories Dips
Time 10m
Number Of Ingredients 23
Steps:
- 1. PREP/PREPARE
- 2. Gather your ingredients (mise en place).
- 3. Sauce #1 - Sweet with lots of heat Add the water to a small saucepan, over medium heat. Add the ingredients and bring to a simmer. Remove from heat and allow to return to room temperature before serving, about an hour.
- 4. Sauce #2 - Sweet with sour notes Combine all the ingredients in a small bowl, and serve.
- 5. Sauce #3 - Savory with a bit of heat Add the tamari, vinegar, and water to a small saucepan, and bring up to a simmer. Add the sugar, and stir to dissolve. Add the remaining ingredients, take off the heat, and allow to come to room temperature before serving, about an hour.
- 6. PLATE/PRESENT
- 7. Use them as dipping sauces for all your favorite Asian foods. Enjoy.
- 8. Keep the faith, and keep cooking.
DIM SUM DIPPING SAUCE
Make and share this Dim Sum Dipping Sauce recipe from Food.com.
Provided by Galley Wench
Categories Sauces
Time 5m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- Mix ingredients in a small jar and shake.
DIM SUM DIPPER SAUCE
Provided by Ming Tsai
Time 5m
Yield About 2 cups
Number Of Ingredients 4
Steps:
- Combining all ingredients in a small bowl and mix well.
EASY ASIAN DIPPING SAUCE FOR DIM SUM
Taught to me long ago by an Asian neighbor, it's a quick and easy dipping sauce, perfect for dim sum, wontons or eggrolls. Serve as part of a multiple sauce and condiment presentation for your next asian meal or takeout!
Provided by CHEFJOE
Categories Sauces
Time 2m
Yield 1-2 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients to combine and serve.
Nutrition Facts : Calories 27, Fat 0.1, Sodium 2514, Carbohydrate 2.5, Fiber 0.4, Sugar 0.8, Protein 4.7
DIM SUM DIPPING SAUCE
This dipping sauce is super quick and easy to make - a perfect pairing with your favourite dim sum selection.
Categories Side
Time 7m
Yield 3 servings
Number Of Ingredients 5
Steps:
- THIS DIPPING SAUCE IS SUPER QUICK AND EASY TO MAKE - A PERFECT PAIRING WITH YOUR FAVOURITE DIM SUM SELECTION. 1. Mince the garlic cloves as finely as you can. (Tip: You can cheat and use a fine cheese grater to grate the garlic instead.) 2. Add the garlic, sesame oil, soy sauce, vinegar and chilli flakes to a bowl. 3. Whisk all your ingredients well until they are completely combined. 4. Dip your dim sum selection into the sauce.
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- Siu Mai (Steamed Pork and Shrimp Dumplings) Siu mai dumplings are a favorite at dim sum houses, and one of the easiest Chinese dumplings to make at home.
- Har Gow (Chinese Steamed Shrimp Dumplings) No dim sum experience would be complete without these popular steamed shrimp dumplings. Sweet shrimp are nestled inside translucent wrappers with mild Chinese vegetables, creating a tease for the senses.
- Char Siu Bao (Chinese Steamed Pork Buns) Steamed pork buns are savory, sweet, rich barbecued pork enclosed inside light and fluffy yeast dough, making them a filling, favorite dim sum dish.
- Spareribs With Black Bean Sauce. Chinese pork spareribs with black bean sauce are a popular dim sum dish for the kids. This recipe suggests using a prepared black bean sauce, along with a little soy sauce, rice wine, and red pepper flakes, as a shortcut to creating the luscious dark sauce that coats the stir-fried ribs.
- Lo Mai Gai (Sticky Rice Lotus Leaf Wraps) Opening up a fragrant lotus leaf to discover the filling of sticky rice, meat, and vegetables is a fun adventure at the table.
- Jiaozi (Chinese Dumplings) Whether you serve them steamed or fried, these tasty dumplings filled with ground pork or beef, and Chinese vegetables, are sure to disappear from the table quickly.
- Chinese Pork Spring Rolls. Spring rolls are a must-have dim sum snack, and make a great party appetizer. The tasty, hot filling in this recipe combines Chinese barbecued pork, chopped black mushrooms, shredded carrots, and bean sprouts, all stir-fried in a quick sauce and loaded into spring roll wrappers, for deep-frying.
- Paper-Wrapped Chicken. Tender, marinated chicken breast chunks, mushrooms, and scallions are folded into parchment paper envelopes, and deep-fried until hot, fragrant, and cooked through.
- Dim Sum Shrimp Toast With Water Chestnuts. Delight your dim sum guests with scrumptious, open-faced fried shrimp and vegetable sandwiches. Use a crusty bread for this recipe, such as country loaf or French baguette, and pre-bake the bread slices as suggested, to prevent them becoming soggy when deep-fried.
- Chinese Fried Shrimp Balls. Nicely seasoned balls of juicy minced shrimp and crunchy water chestnuts are deep-fried in oil until crisp and golden, in this dim sum recipe that also makes a fabulous party appetizer.
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5/5 (21)Category Condiment
- GINGER & VINEGAR SAUCE. This sauce is inspired by the traditional dipping sauce for the famous Shanghai Xiao Long Bao (小笼包, soup dumplings). Thin strands of ginger are infused in fragrant Chinese black rice vinegar.
- GARLIC & VINEGAR SAUCE. This is another dumpling sauce based on Chinese black rice vinegar (it’s really essential in Chinese cooking). Minced garlic is half cooked by hot oil.
- SPRING ONION OIL SAUCE. This simple sauce is inspired by Shanghai Cong You Mian (Spring onion oil noodles). The hot oil extracts the aroma from the spring onion.
- SPICY TOMATO DIP. I learnt to make this sauce from my Tibetan friend Dawa when I was living in Switzerland. She made beef momos for a multicultural party and served them with this dip.
- SICHUAN DUMPLING SAUCE. This sauce is for real hot food lovers like me. The idea comes from Zhong Shui Jiao (钟水饺), one of the signature dishes of Sichuan cuisine.
- HOT & SOUR DUMPLING SOUP. You don’t always have to serve dumplings dry or with sauce. Try this speciality from Xi’an, home to the famous Terracotta Army.
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- Combine the rice flour, tapioca starch, wheat starch, and salt in a mixing bowl. Add the canola oil and 1 1/2 cups lukewarm water and whisk until smooth. Whisk in the boiling water. Set aside and allow the batter to rest for 45 minutes.
- Add the sugar and water to a saucepan and heat until all of the sugar is fully dissolved. Add the dark soy sauce and oyster sauce and let simmer very very gently until the sauce is thin but coats the back of a spoon in a translucent layer. Set aside.
- When your cheung fun batter is ready, you can start making these. In a strainer, rinse the dried shrimp (if using) under running water. Soak them in warm water for 10 minutes. Drain, and roughly chop the shrimp. Set aside.
- To make this Chinese fried dough rice roll, toast 2 crullers in the oven until crispy (instructions on the package. Usually a few minutes at 350 degrees F will do the trick). Split each cruller in half, since they often come with 2 stuck together.
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Cuisine AsianTotal Time 55 minsCategory AppetizerCalories 58 per serving
- In a large non-stick skillet, heat 1 tablespoon sesame oil over a medium-high heat. Add carrots, mushrooms, cabbage and garlic. Saute 2-3 minutes until veggies start to wilt. Add soy sauce, sirracha and hoisin. Once veggies are completely cooked, set aside to cool.
- For assembly: Place one heaping teaspoon of filling on the corner of wonton wrapper. Using water, wet the sides of the wrapper. Fold corner over to form a triangle. Seal edges, making sure there are no air bubbles. Fold corers over each other, use water to seal. Repeat for remaining filling.
- Working in two batches, heat a large non-stick skillet to a medium-high heat. Add 1 tablespoon of olive oil. Add dumplings, brown on both sides until crispy and golden. Once brown on both sides, add ¼ cup of water. Cover and let set until water has evaporated, about 30 seconds to 1 minutes. Repeat with remaining batch. Serve dumplings with sauce and garnish with sesame seeds and green onion.
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