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.
Print PinServings: 1 cup
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
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.
Nutrition
Calories: 700kcal | Carbohydrates: 17g | Protein: 5g | Fat: 70g | Saturated Fat: 10g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 33g | Trans Fat: 0.1g | Sodium: 2186mg | Potassium: 183mg | Fiber: 1g | Sugar: 13g | Vitamin A: 359IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 2mg