Vinegar-Ginger Dipping Sauce
The Quirky Foodster Team
Ingredients
- Chinkiang (black) vinegar — 80 ml (1/3 cup)
- Fresh ginger, finely julienned — 20 g (2 tbsp)
- Sugar — 5 g (1 tsp)
- Sesame oil (optional) — 5 ml (1 tsp)
Method
- Finely julienne fresh ginger into very thin matchsticks.
- Combine vinegar and sugar in a small bowl, stirring until sugar dissolves.
- Add julienned ginger.
- Stir in sesame oil if using.
- Let rest 10 minutes before serving to let the ginger's flavour infuse the vinegar.
Cultural Background: A simple, sharp dipping sauce of black vinegar and julienned ginger, this classic condiment traditionally accompanies steamed dumplings and crab across Chinese cuisine, its bright acidity cutting through rich, fatty fillings.
Tips: • Julienning the ginger as finely as possible gives the most pleasant eating texture alongside dumplings. • Chinkiang black vinegar's malty depth is essential — rice vinegar is not an adequate substitute for this particular sauce.
Variations: • Add a small amount of minced garlic for extra sharpness. • Add a few drops of chili oil for a spicier version.
Storage: Refrigerate in an airtight container up to 1 week.
Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 10 kcal, 0.1 g protein, 0.5 g fat, 1.5 g carbohydrate per 15 ml serving.
FAQs: What is this sauce traditionally served with? Steamed dumplings, especially xiaolongbao (soup dumplings), and steamed crab. Can I use regular vinegar instead of Chinkiang vinegar? Chinkiang (black) vinegar has a distinctive malty depth essential to this sauce's character; regular rice or white vinegar will taste noticeably different.
- Chinkiang (black) vinegar — 80 ml (1/3 cup)
- Fresh ginger, finely julienned — 20 g (2 tbsp)
- Sugar — 5 g (1 tsp)
- Sesame oil (optional) — 5 ml (1 tsp)
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