dim sum dipper

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Servs: 1

<I><B>Editor's note:</B> The recipe and introductory text below are from </I><A HREF="http://www.ecookbooks.com/products.html?affiliateID=16283&item=04486"target="_new">Simply Ming</a><I> by Ming Tsai. It's part of a menu he created for Epicurious's <a href="/features/winedinedonate">Wine.Dine.Donate</a> program.<BR><BR></I> This is a great dipping sauce for all dim sum &#151; pot stickers, shu mai, spring rolls, scallion pancakes, to name a few &#151; but it's also good with any fried goodie, like chicken fingers. You can and should adjust the heat to suit your palate. Though the dip lasts about a week in a fridge, it's so easily prepared that I recommend you make just as much as you need when you need it.

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  • add   1 teaspoon sesame oil
  • add   2 tablespoons sambal
  • add   1/2 cup soy sauce
  • add   1/2 cup rice wine vinegar


  1. In a small bowl, combine the sambal, vinegar, soy sauce, and sesame oil. Mix and use or store.
  2. Serve as a dipping sauce for Ming Tsai's pork pot stickers and cranberry-crab rangoon.

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