Sauces for dumplings can come up with a lot, there are classic ones that do not change over time, but there are also completely new ones that appeared only recently in articles of cooks. We will tell you about three completely different, but popular among fans of dumplings.
How to cook homemade sauce for fried Chinese dumplings?
These dumplings we call almost in Japanese "Gedza", in China they are called "Goti", and the whole Western world in the American manner "Potstickers". They are really preparing a special, so-called dip-sauce. This sauce is not watered food, it dunked it before eating. Just like we eat sushi or rolls of Japanese cuisine, we dip into a mixture of wasabi and soy sauce.
Ingredients:
- black rice vinegar - 40 g;
- light soy sauce - 40 g;
- sesame oil - 10 g;
- chili oil - ½ tsp.
Preparation
To cook this sauce is easy enough, the main thing is the availability of ingredients, from which only chili oil will be replaced, using ground chili. Black rice vinegar is combined with a light soy sauce and add sesame oil. Chili-oil add in the end and mix well. And not fans of the acute, of course, can abandon the last ingredient.
Sauce for dumplings from sour cream and chili sauce
This sauce in fairness can be considered fiery, and in fact he has a lot of admirers, lovers of what is not even acute, but burning. At the same time, if you replace chili with a less sharp tomato sauce or even a simple ketchup, then it will taste to almost everyone.
Ingredients:
- sour cream - 150 g;
- chili sauce - 150 g;
- dill - 1 bunch;
- ground black pepper.
Preparation
Dill well, dry and finely chop. In sour cream, add chili, freshly ground black pepper and chopped dill. All carefully mix to a uniform color and the sauce is ready.
Vinegar sauce for dumplings
This is one of the classic sauces used for dumplings in canteens, but it was not obtained by mixing in a separate container, but formed independently in plates. Dumplings were given oil, vinegar and red pepper, which were sprinkled and poured dumplings, and then the broth that had leaked out of the dumplings mixed with the specified ingredients and thus this sauce was obtained.
Ingredients:
- vinegar - 30 g;
- broth in which were cooked dumplings - 60 g;
- butter - 30 g;
- ground red pepper - ¼ tsp;
Preparation
In the still hot broth in which the dumplings were cooked, add the butter to dissolve it, sprinkle with red pepper and pour in the vinegar. Now you can water the dumplings.