Dipping Sauce Recipes for Asian Dumplings (Part 4): Classic Chinese Plum Sauce
Chinese Plum Sauce refers to a special type of sweet and sour sauce that Chinese people love to serve with dumplings for a unique tasting experience. Other times, the plum sauce is enjoyed with noodles, rice, and vegetable dishes.
The sauce is made from plums, apricots, sugar, and spices which bring about an impressive harmony of sweetness noted with a gentle sour taste.
The recipe is inspired by theSpruceEats.com.
For the fruit mixture:
- Plums: 1 pound (halved and pitted)
- Apricots: 1 pound (halved and pitted)
- Cider vinegar: 1 cup
- Water: 3/4 cup
- Balsamic vinegar: 1/4 cup
- For the brown sugar mixture:
- Cider vinegar: 1 cup
- Brown sugar, firmly packed: 1 cup
- White granulated sugar: 1 cup
- Fresh lemon juice: 1/2 cup
For the spice mixture:
- Ginger: 1/4 cup, peeled and chopped
- Onion: 1, finely sliced
- Serrano chile: 1, seeded and chopped
- Garlic cloves: 2, sliced
- Kosher salt: 4 teaspoons
- Toasted mustard seeds: 1 tablespoon
- Cinnamon stick: 1
To make the fruit mixture
In a medium saucepan, add the plums, apricots, 1 cup cider vinegar, water, and balsamic vinegar and mix well. Place the mixture over medium heat. As it boils, reduce the heat, and continue to simmer for 15 minutes. Do not cover the saucepan while cooking.
To make the brown sugar mixture
In a separate saucepan, add 1 cup of cider vinegar, brown sugar, white sugar, and lemon juice. Bring the mixture to boil. As it boils, slightly reduce the heat and let it bubble for 10 minutes. Then remove the mixture from heat and let it cool for 5 minutes.
To make the sauce
Pour the brown sugar mixture to the fruit mixture then add the ginger, onion, chile, garlic, salt, mustard seeds, and cinnamon stick. Stir well to combine and bring it to simmer for 45 minutes. Remove the cinnamon stick after that.
Pour the mixture to a food processor and blend it until smooth. Pour the blended mixture back to the saucepan and simmer until it gets thickened.
Prepare a clean, sterile, canning jar. You can easily do the sterilization by boiling the jar in a water bath for 15 minutes.
Pour the sauce to the jar and cap carefully. As the sauce cools to room temperature, tighten the lid and bring the jar to store in a cool, dark place. Keep at least 2 weeks before using.
Classic Chinese Duck Sauce https://www.thespruceeats.com/chinese-duck-sauce-plum-recipe-1806745 Accessed September 23rd, 2019