Amazing Sauce for Dumplings (Part 2)
In the previous part, we already know how to make 2 different types of sauce for dumplings, which is Kimchi and Honey Sauce and Thai-style Sauce. Now we continue to discover 3 more elite dipping sauces for our ideal dumplings party!
Chinese Black Bean-Peanut Butter With Maple Syrup Sauce
Chinese fermented black soybeans are famous for its eye-bulgingly salty taste. When going alone by itself only, this kind of sauce may not be a heaven food.
However, when dancing with additional ingredients, that powerful saltiness will be anchored, resulting in a subtler flavor shine. Maple syrup is the one. This syrup brings about a nice color of sweetness. Another contributor is peanut butter. Its creamy tone can soften the strong, sharp taste of fermented black soybeans. You can also call chili oil in to get some warm heat while making the dipping sauce thin out perfectly. The final result is a rich and thick yet dipping-friendly sauce.
This sauce can go well with not only dumplings but also roasted chicken and seared pork chops.
- Chinese/Korean fermented black bean paste: 4 tablespoons
- Creamy peanut butter: 2 tablespoons
- Maple syrup: 2 tablespoons
- Chili oil: 4 teaspoons
- Water: 6 tablespoons
How to prepare:
Get a small bowl
Add black bean paste, peanut butter, maple syrup, and chili oil together and stir well.
Add water in and whisk until thoroughly combined.
Coconut Curry Sauce
This sauce is a harmony of Southeast Asian spicy red curry paste, coconut milk and honey, soy sauce, and fish sauce. The dipping carries well-rounded taste thanks to the nicely flavourful sweetness combining with fresh ginger and lime juice.
It is a perfect dipping sauce for dumplings as well as poached chicken.
- Coconut milk: 6 tablespoons
- Thai red curry paste: 1 tablespoon
- Fresh lime juice: 1/2 teaspoons
- Soy sauce: 2 teaspoons
- Asian fish sauce: 2 teaspoons
- Honey: 2 teaspoons
- Grated fresh peeled ginger: 1 teaspoon
How to prepare:
Get a small saucepan, add coconut milk and curry paste into there and warm up the mixture with medium heat.
Bring the heated mixture to the simmer
Continue to cook about 30 seconds, keep stirring until it slightly thickened and fragrant
Take off from heat and set aside.
Prepare a small bowl and add lime juice, soy sauce, fish sauce, honey, and ginger together.
Pour coconut-curry mixture in and stir thoroughly.
Ponzu is a Japanese sauce made from citrus, seaweed, bonito flakes, mirin, and vinegar. This sauce itself already carries great taste and flavor. It still can be more interesting, though. You can enhance the experience by customizing the ratio of the ingredients that matter, like more mirin for extra sweetness, grated ginger for heat. You can also add fresh onion or sliced scallions in. Go for sesame oil to smooth the whole thing out. This sauce is highly recommended for dumplings with vegetable or chicken filling.
Ponzu-Ginger sauce is somehow like the sauce for teriyaki, but it is substantially more complex. Try it for your dumplings, cooked chicken, or steamed or roasted fish.
- Ponzu sauce: 8 tablespoons
- Thinly sliced scallions: 4 tablespoons
- Grated fresh peeled ginger: 4 teaspoons
- Mirin: 4 teaspoons
- Toasted sesame oil: 2 teaspoons
- Kosher salt: 1/2 teaspoon
How to prepare:
Get a small bowl and throw in everything: ponzu, scallions, ginger, mirin, sesame oil, and salt.