This tangy sauce comes together in minutes with soy sauce, vinegar, and fresh ginger. It is a classic Chinese accompaniment for boiled dumplings and savory pastries; its sour, salty balance cuts through their richness.
Combine the soy sauce, rice vinegar, grated ginger, and crushed garlic in a bowl.
Add the sesame oil drop by drop, stirring as you go. Be careful not to use too much; its aroma quickly becomes dominant.
If desired, sprinkle with toasted sesame seeds and serve the sauce in small bowls alongside boiled dumplings or savory pastries.
Allergens: soy sauce may contain wheat (gluten), so choose a gluten-free version if needed; sesame oil contains trace amounts of sesame. Important: Use sesame oil sparingly, since even a small amount can quickly dominate the aroma. Note: The sauce is salty, so do not add extra salt on the side.
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