My Favorite Asian Dipping Sauce

This is a little dipping sauce I’ve been using forever with things like Won-tons and Potstickers. There seems to be a general trend in restaurants (at least the ones I’ve been to) to use sauces that are a little more toned down. I love this full flavored one – it’s a bit zippy but not too hot and perfectly delicious. As a child, my daughter was wild about this stuff.

Asian Dipping Sauce
Asian Dipping Sauce

I often vary this according to whim and what I have on hand. Sometimes I’ll add a little garlic, maybe a bit of sesame oil, perhaps a squeeze of lemon or lime. If I’m serving the timid, I may dilute with a bit of water, add a bit more sweet and cut back on the pepper. My preference, though, is strong enough to leave just a bit of a tingle on the front of the tongue. The beauty of cooking is you can tinker and make this just how you’d like it!

A bit of time works magic on the flavors; a quick taste after it is just mixed may have you wondering “What was she thinking?” 30 minutes works wonders, an hour is better and it just improves over time. I’ve pulled my little jar out of the fridge after several weeks and it was better than ever. All that vinegar preserves it much like a pickle, I suppose. So what I’m saying here is make a bunch!

This has become a go to short cut for me for a number of dishes: I might add a bit of this to the mix if I’m making potstickers or a quick kind of made up stir fry. Just a little goes a long way.

Asian Dipping Sauce

  • Servings: abt 1 cup
  • Time: 10 min plus rest
  • Difficulty: easy
  • Print

  • 1/4 cup plus 2 tablespoons of Soy
  • 1/4 cup rice wine vinegar
  • 2 tablespoons water, optional
  • 1 heaping teaspoon red pepper flakes (may use less)
  • Scant tablespoon honey or sugar
  • 1 scallion, thinly sliced
  • 2 teaspoons finely grated ginger
  • Sesame oil to taste, if desired
  • Squeeze of lemon or lime, if desired

Mix all ingredients together, preferably in a jar. Shake or stir well to dissolve sugar. Let sit 30 minutes.

If it’s too spicy for you, add less red pepper, or if already made, a little more water. Make it with your choice of lemon or lime, or it’s really no big deal if you don’t have either on hand and skip it, altogether.

from the kitchen of http://www.frugalhausfrau.com

Let’s talk about how to save money/time on this recipe:

  • Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
  • Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Read Strategies Applied for additional tips as well as throughout the recipe, for saving time and managing food.

Kitchen & Cooking Hacks

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