Spicy Dumpling Sauce

15 May

One of my fave dishes at BBTEA cafe is the spicy dumplings. I always end up with a runny nose during the meal, but refuse to admit to defeat and cease eating. It’s not the dumplings that’s tasty, but the sauce! Here’s my version of it:

As usual, measurements are just for reference. I just go according to ratio and adjust to taste.

  • 50ml light soy
  • 30ml mirin
  • 1.5 tsp black vinegar
  • 1 tsp sesame oil
  • squirt of fish sauce
  • red thai chili, chopped

Combine all, let sit for 10 minutes, or longer if you want the sauce to be hotter. Don’t dilute with water. This is not really a dipping sauce, but you spoon on top of boiled and drained dumplings, along with a handful of chopped cilantro.

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