Dim Sum Dipping Sauces

Course : Chinese
Serves: 1
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---honey soy sauce---
1/4 cup honey
1/4 cup Shaoshing or sherry wine
1/4 cup light soy sauce
---sweet and sour sauce---
1 cup pineapple-apricot nectar
1/4 cup vinegar
1/3 cup sugar
2 tablespoons cornstarch
---soy and sesame sauce---
1/4 cup light soy sauce
3 tablespoons white vinegar
1 tablespoon sesame oil
---ketchup and chile sauce---
1/4 cup ketchup
2 tablespoons chile sauce -- (rooster sauce)
---ginger - oyster sauce - 1---
1 tablespoon garlic -- minced
1 tablespoon ginger root -- minced
1 tablespoon oyster sauce
2 tablespoons rice wine
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1/2 cup chicken broth
1 tablespoon cornstarch
---ginger - oyster sauce -2---
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 teaspoon ginger root -- minced
---hot mustard sauce---
1 tablespoon Chinese powdered hot mustard
1 tablespoon cold water
1 teaspoon rice wine vinegar
---red bell pepper sauce---
1 pound red bell peppers
1/4 cup corn oil
2 cloves garlic
1/4 cup scallions -- chopped
2 cups chicken stock
1 dash white pepper
---spring roll dipping sauce---
1/4 cup sugar
1/2 cup water
1/2 cup red wine vinegar
2 teaspoons red chile sauce
2 teaspoons soy sauce
---ancho chile sauce---
3 medium ancho chiles -- dried
1/4 cup corn oil
1/2 cup onion -- chopped
2 medium jalapeno peppers -- green, sliced
1 tablespoon Sichuan peppercorns -- roasted
1/2 cup white wine
3 pieces star anise
6 cups chicken broth
1 teaspoon salt
1 teaspoon white pepper -- freshly ground
1 tablespoon cornstarch mixed with -- 2 tablespoons water
---soy and ginger sauce---
1/4 cup soy sauce
1/4 cup balsamic vinegar
2 tablespoons water
1 tablespoon ginger root -- minced

Preparation / Directions:

Except for the sauces below, combine all ingredients and let stand for at least one hour before serving. ***Sweet and Sour Sauce*** Combine all ingredients in sauce pan and bring to a boil while stirring. Serve warm or at room temperature. ***Red Bell Pepper Sauce*** Recipe by: Susan Foo, "Chinese Cuisine". Core and seed the peppers and cut into large chunks. Heat the oil in sauté pan and add the peppers and onion and sauté over low heat for about 30 minutes. Add the stock and garlic and simmer 30 minutes more. Put cooked ingredients in blender bowl and process to smooth sauce. Season with pepper and salt. Serve warm. ***Spring Roll Dipping Sauce*** Recipe by: "Keo's Thai Cuisine". Combine sugar and water in a small sauce pan and bring to a boil to dissolve sugar. Remove from heat and stir in vinegar, soy sauce and red chile sauce. Pour into serving bowl. Serve warm. ***Ancho Chile Sauce*** Modified version of Recipe by Susan Foo, "Chinese Cuisine". Soak the chiles in hot water until soft. Drain. Heat oil in skillet and add onion and cook over high heat until soft and golden. Add jalapenos and peppercorns and cook for 1 to 2 minutes. In blender bowl, add all of the ingredients and puree to a smooth sauce. Return to skillet and heat until most of the wine has boiled off. Serve warm

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