Dipping Sauces

This was originally a recipe for potstickers, but that one ended in disaster. I tried to make my own potsticker dough because the HEB doesn’t carry them any more. But I failed miserably and ended up cutting up wonton wrappers in a lame attempt at salvaging it all. It sorta worked, but I’m not doing it again. The one bright spot was that I collected a lot of different sauce recipes. So here they are. Potsticker Dipping Sauce

Ingredients

Chinese Black Vinegar Sauce

• 2 tablespoons Chinese Chinkiang black vinegar
• 1 tablespoon soy sauce
• ½ teaspoon Asian sesame oil

Ginger Soy Dipping Sauce

• 6 Tbs. soy sauce
• ¼ cup toasted sesame oil
• 2 Tbs. dark or light rice vinegar or cider vinegar
• 2 Tbs. warm water, orange juice, or chicken stock
• 1 Tbs. minced fresh garlic
• 1 Tbs. minced fresh ginger
• 1 Tbs. sugar
• ¼ cup minced scallion

Spicy Peanut Dipping Sauce

• 2 Tbs. soy sauce
• ¼ cup peanut/vegetable oil
• 2 Tbs. light rice vinegar
• 2 Tbs. warm water, orange juice, or chicken stock
• 1 Tbs. minced fresh garlic
• 1 Tbs. minced fresh ginger
• 1 Tbs. sugar
• 3 Tbs. smooth peanut butter
• 2 tsp. Finely minced jalapeño

Hoisin Chili Dipping Sauce

• ¼ cup hoisin sauce
• 2 Tbs. soy sauce
• 2 Tbs. rice vinegar
• 1 Tbs. dark sesame oil
• 2 tsp. Ground chili paste
• 2 Tbs. brown sugar
• 1 Tbs. minced ginger
• 1 minced clove garlic