Best dumpling dip sauce

one part fresh squeezed orange juice, one part soy sauce, tabasco to taste.

Bleu Cheese dressing

Salsa Rosa

If they are fried, i like them with mustard and mayo.

Coleslaw salad dressing is good too.

anything is good with cheese.

2 spoonfulls of nuoc maam - Good Viet Nuoc maam.
1/4 spoon of sugar
a small bit of hot sauce or chooped chilies
a dash of sesame oil
mix well - dip & enjoy!

1 spoon of good soy sauce is optional but the nuoc maam is salty as is.

This one has a lot of uses.

[quote=“TainanCowboy”]2 spoonfulls of nuoc maam - Good Viet Nuoc maam.
1/4 spoon of sugar
a small bit of hot sauce or chooped chilies
a dash of sesame oil
mix well - dip & enjoy!

1 spoon of good soy sauce is optional but the nuoc maam is salty as is.

This one has a lot of uses.[/quote]

Now this sounds good!

I’m a traditionalist.

Equal parts soy sauce, chilli sauce, and vinegar.

This one is good for dumplings, wontons, potstickers, green onion pancakes, any bao zi type food:

One spoon each:
-peanut butter
-the red sweet chili sauce (tian2 bu4 la4 sauce)
-chopped garlic (as desired)
-sesame oil
-soy sauce
-cilantro
-green onions

Blue cheese is good but can it ever block you up.

I used to make chicken wings (back home) and would buy a bottle of blue cheese salad dressing. Would I ever pay for it later though.

Never had it with dumplings. I stick with the staples: soy sauce, chilli sauce, freshely minced garlic, and vinegar. The garlic makes it real yummy. How I miss chilli sauce. I’m in Korea and it’s all red pepper, red pepper, red pepper. Ahhhhhhhhhhhhhhh!

[quote=“fee”]I’m a traditionalist.

Equal parts soy sauce, chilli sauce, and vinegar.[/quote]

Me too.

One drop of sesame oil
Vinegar to cover the oil
Soy (a bit less than the vinegar)
A small drop of hot chili paste or sauce

[quote=“Tigerman”][quote=“fee”]I’m a traditionalist.

Equal parts soy sauce, chilli sauce, and vinegar.[/quote]

Me too.

One drop of sesame oil
Vinegar to cover the oil
Soy (a bit less than the vinegar)
A small drop of hot chili paste or sauce
[/quote]

ditto except hold the vinegar.

I just noticed TM has about 2000 more posts, but about 700,000+ more words. craziness.

It’s all in the ratios:

2/3 vinegar
1/3 heavy soy sauce
1 tsb Ning Chi Garlic Chili paste
The chili paste has enough oil so no need for sesame

Mmm, a topic close to my heart.

1 part Chinese barbecue sauce (沙茶醬 - I like the Bull’s Head brand)
1 part Lao Gan Ma Chilli sauce (老干媽 - Guizhou’s finest)
Dash of soy sauce
Few drops of sesame oil

Salty as hell but I love it!

My dipping sauce posted above is a personal variatiopn of this - A very traditional Viet sauce that is also a very good marinade for meat and a light dressing for various salads - esoecially cold cucumber salads.

[color=red]Nuoc Cham (Vietnamese Dipping Sauce)[/color]
This is the quintessential Vietnamese dipping suace. It’s good with spring rolls, stir fry and just about anything Vietnamese, or Asian for that matter. Nuoc Cham also adds great flavor to leftovers. Nuoc Cham recipes vary greatly. Many use lime juice, which I omit. I also substitute splenda for sugar, which does alter the taste slightly. My recipe is a little sweeter than some and uses more garlic. There is a lot of leeway with the flavors here, so you do have to experiment and find your own taste. The main ingredient is fish sauce (nuoc mam), which is fermented anchovies. It is the main flavoring in the Vietnamese diet and the main source of salt. It’s very pungent and can take a little getting used to if you’re not familiar with it. The Vietnamese use very strong flavorings to add taste to a diet that traditionally consisted of mostly rice with some vegetables and meat for those who could afford it. Fish sauce, fresh herbs and the chili pepper (which originally came from the Americas and has only been part of Southeast Asian cooking a few centuries) figure prominently in Vietnamese cooking.

1/2 cup fish sauce (nuoc mam)

1/2 cup water

5 garlic cloves

3-4 chili peppers, or 3 teaspoons chili paste

4 teaspoons sugar

Crush garlic in mortar and pestle, along with sugar and chili peppers. Alternatively, crush garlic in garlic press and finely chop chili peppers. Add all ingredients together. Nuoc Cham will keep for up to two weeks in the refigerator.

You can also shred some carrot into this…tasty!

Also good with those small pickled onions.

Nah the other vegetarian one blows it away!

Traditional soy, chili sauce, sesame, but instead of vinegar squeeze some lime juice in there

There is a specific “red vinegar” that is made expecially for dumplings and small dragon buns. I looked for it for about 2 years, and found a place that sold it here in Taiwan. So if anybody’s interested, PM me.

I now just use that, it’s perfect.