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Do you have a special dipping sauce concoction for dumplings?

I'm talking about that pool of liquids you might (or might not) dunk your Chinese dumplings in.

Talking dumpling here, not XLB (which is usu. eaten with the requisite ginger and vinegar mixture).

So, what do you use? Just soy sauce? Soy sauce and vinegar? Something else?

For me, it's got to be equal parts soy sauce and vinegar, with freshly cut slices of green chile.

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  1. Soy sauce, white or rice vinegar, just a tad of fish sauce, sesame oil, and green onion or sliced/minced chili padi (the little guys used in Thai cuisine).

    Sometimes vinegar, minced garlic, and a splash of chili oil works too.

    1 Reply
    1. re: bulavinaka

      All or any of the above. I have a little cheat that I use at times. Makato Ginger dressing sold in my local grocer's produce department. Gives a good chunky ginger soy flavor.

    2. a litle fresh orange juice, reduced, then sesame oil, ginger, soy, a touch of chili paste, and some green onion.

      2 Replies
      1. re: cheesemonger

        Hmm, orange juice. That's a new one.

        Got to try that sometime.

        1. re: ipsedixit

          reduced orange juice? That's interesting.

          I personally go for light soy, vinegar, hot sesame oil, and some chili paste.

      2. Sometimes for a weekend breakfast I'll steam an assortment of frozen dumplings, usually some gyoza and shumai, and serve those alongside scrambled eggs with a sauce of soy sauce, sweet chili sauce and minced ginger. My wife likes hers made with equal parts Chinese dark soy and the chili sauce, while I prefer equal parts Tamari and the Chinese sauce and just a dab of the chili sauce.

        When eating dim sum out, I'll just use whatever looks good on the table.

        11 Replies
        1. re: Will Owen

          Now why does shumai and scrambled eggs sound like such an amazing combination?

          1. re: Will Owen

            The other day I had an inspiration. Shredded some cabbage and put in the bottom of a medium-sized pan. Added a little water and a shake of seasoned rice vinegar. Over that veggie-bed went frozen dumplings from TJ's. Steamed the whole thing, and it was marvelous!

            1. re: Sharuf

              A lot of restaurants serve dumplings steamed over whole cabbage leaves. I don't know too many people who do this, but I always enjoy eating the cabbage, too.

                1. re: ipsedixit

                  It's to prevent the XLB from sticking to the steamer. Lately in Shanghai they've been using a different type of steamer that doesn't require lining.

                    1. re: cimui

                      No, nothing high-tech. The construction looks something like the one in this picture:

                      http://image.dianping.com/2007-02-03/...

                      Old Shanghai on Geary uses a similar steamer, and maybe some other restaurants, but I haven't found them for sale anywhere in SF.

                      1. re: Gary Soup

                        Strands of cabbage, cut about 4 to 5mm thick, have worked well for me when smoothed over the surface of the "normal" wider-railed/larger gapped steamer floor. They mimc the thin tight floor in the picture above. Yummy, too, and easier to level than larger pieces of cabbage leaves,

                        1. re: FoodFuser

                          I've had them each perched on a coin of carrot for the same purpose.

              1. re: Sharuf

                If you want the style where all the gyoza has fried together like a big gyoza pie, mix together some flour and water - about the consistancy of full milk - and pour it into the hot wok/saute pan with the gyoza just about done Let it pull together and harden to form a brown crispy crust of sorts... I'll take your version as well, though.

            2. usually it's soy sauce, garlic, scalions and sesame oil, but sometimes i like adding sumak to soy sauce. or use adjika as a dipping sauce (georgian (Caucausus) spicy condiment)

              1. Soy sauce, rice vinegar, ginger and a splash of sesame oil. If I want something with a little crunch, I'll add toasted sesame seeds in place of the oil.