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Author Notes: This is a versatile soy based sauce that my family uses for steamed and fried dumplings. Homemade dumplings were a Sunday tradition in my family growing up. I was the sauce guy, and over many years tweaking the recipe, I bring to you the basic formula. Our family prefers a "chunkier" sauce, more like a salsa. And in order to get the flavors right, you MUST let it stay put for many hours. The flavors marry and mature quite dramatically. Enjoy! —chairmanhu
Makes 2 cups
- 1 cup light soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon Sriracha
- 1 tablespoon sugar
- 4 cloves garlic, minced
- 2 tablespoons finely grated ginger
- 1/2 cup finely chopped scallions
- 1/2 cup finely chopped cilantro
- Combine all ingredients and allow to sit in the fridge for at least 8 hours before using.
- This recipe was entered in the contest for Your Best Soy
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