We serve this sauce with both thesugar snap pea tempuraand thepork and jicama dumplings. If you make only one of these hors d'oeuvres, however, this recipe should be halved.
Ingredients
Makes about 2 cups
Stir together soy sauce, water, vinegar, and sugar until sugar is dissolved. Just before serving, stir in scallion.
Dipping sauce (without scallion) can be made 3 days ahead and chilled, covered. Stir in scallion and bring to room temperature before serving.
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Reviews (5)
Back to TopGreat flavor and really made the pork dumplings.
Anonymous
Arlington, VA
6/23/2008
Delicious and easy, I halved the recipe for pork dumplings.
Anonymous
Houston, TX
10/10/2007
I added about 2 tbsp of grated ginger root and served this dipping sauce with grilled butterflied prawns. We really enjoyed it.
Anonymous
White Plains, NY
6/11/2006
This was just exactly what I was hoping it would be - delicious! I only made a half-portion and it was more than enough for an army of hungry dim sum lovers, let alone for just me and my boyfriend. I would suggest making a quarter-portion for four or fewer people (4 tbsp soy sauce, 8 tsp water, 4.5 tsp rice vinegar, 1 tsp sugar, 1 tbsp scallions).
sydneyej
Portland, OR
7/18/2005
This sauce goes very well with the Pork & Jicama Dumplings. The dumplings were a hit.
Anonymous
San Francisco, California
1/6/2005
