Chinese Style Dumpling Garlic Sauce
Tasty, restaurant quality Chinese Style Dumpling Garlic Sauce is just a few minutes away with this quick and easy recipe.
I’m not really sure what it is, but I love this sauce. It’s so tasty. So much so that when ordering take out, I would purposely order the steamed dumplings just for this sauce.Problem is, I didn’t really know how to make it. Admittedly the flavors of the Far East are some of my favorites, but I lack the knowledge of how to make them. This had to change.
You see, quite close to the beltline in Raleigh, NC is a wonderful Asian market that has just about everything. From pottery and fresh baked goods to live fish, the Grand Asia Market has it all. I love just wandering through this market discovering new foods and flavors and fumbling with them when I get home. Some of our standard purchases when we stop by the market is dumplings, steam buns and assorted shumai. One of the nights following our visit we would have a family night of Dim Sum. As I said above, what was missing from these family nights was the Dumpling Garlic Sauce. From longing comes inspiration to learn.
Learn I would. Through some trial and error the below recipe is what I have been searching for with having to order it. It only takes a few ingredients and a few minutes (to my surprise).
- Soy Sauce
- Lite Soy Sauce
- Rice Wine Vinegar
- Sesame Oil
In a small sauce pan over medium high heat chow the garlic in the sesame oil to toast the garlic just a bit. Once the garlic is toasted to your liking add the sugar and liquids. Bring sauce to a boil, stirring to dissolve sugar. Remove from heat. Once the sauce has cooled, add the sliced scallions for added flavor.
Whether it’s a night of Chinese take out or we are enjoying a family night of Dim Sum you will see a bowl of this sauce getting passed around the table.
- 1/4 cup Soy Sauce
- 1/4 cup Lite Soy Sauce
- 1/4 cup Water
- 1 Tbsp Sesame Oil
- 1/4 cup Rice Vinegar
- 6 each Garlic Cloves Crushed
- 2 Tspn Sugar
In a small saucepan over medium high heat add the sesame oil, bring to temp and then add crushed garlic. Allow garlic to chow (toast) just a bit.
Once garlic develops color, add the two soy sauces, rice wine vinegar, water and sugar. Bring to boil to dissolve sugar and remove from heat.
Once sauce has cooled, add sliced scallions.