This all-purpose dipping sauce goes exceptionally well with dumplings, bao, spring rolls, and scallion pancakes. The combination of black vinegar, soy sauce, and scallion showcases a salty-pungent-fresh taste profile that is distinctly Chinese.

Black Vinegar and Scallion Dipping Sauce

This easy to make dipping sauce is a perfect accompaniment to most fried and steamed appetizers or hand foods, especially Chinese dumplings. It can be stored in a sealed container in the refrigerator for around a month.

5 from 2 votes

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Course: Condiment, Dip, Sauce

Cuisine: Chinese, Northern China

Prep Time: 5

Total Time: 5

Servings: cup

Author: My Hungry Traveler

Equipment

Food Processor or blender
Air tight container or jar with lid

Ingredients

3 stalk Scallions, chopped
1 tbsp Ginger, chopped
2 cloves Garlic, chopped
3 tsp Sugar
2 tbsp Chinese black vinegar or chinkiang vinegar
1½ tbsp Soy sauce
2 tsp Dark soy sauce
2 tbsp Chili oil with crispy flakes
1½ tbsp Vegetable oil
1½ tbsp Toasted sesame oil
1 tbsp Fresh ground black pepper

US Customary – Metric

Instructions

Make Dipping Sauce – Place all the ingredients in the bowl of a food processor or blender. Process until combined but not completely smooth. Pour into a sealed container and store until ready to use. Shake before using.