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.
