Friday, February 14, 2014

Asian Dipping Sauce II

Developed February, 2014. Complements steamed buns, dumplings, shu mei, pot stickers, and similar dim sum items.
1/4 c soy sauce (Kikkoman™ is good)
1/4 c water
1/4 t fish sauce
1 t sugar
1 t rice vinegar
1 t Chinese rice wine
1 t dark sesame oil
Pour ingredients through a funnel into a small bottle with a tight-fitting cap. Stir and shake well until sugar is dissolved and oil is incorporated. Store tightly covered in the refrigerator. Lasts many months. Shake well before use.