Karl’s Sichuan Dipping Sauce for Jiaozi

I rarely go to the labor of making my own jiaozi. I will usually whip up the dipping sauce that that we were frequently served in Chengdu. I made this sauce to dip for my birthday/Chinese New Year’s feast. 

Karl’s Sichuan Dipping Sauce for Jiaozi

Karl’s Sichuan Dipping Sauce for Jiaozi

Note: If you do not have anything to dip in it, it is still good just poured over steamed rice.

Karl’s Sichuan Dipping Sauce for Jiaozi

Ingredients

1 Tbs. peanut oil
1 Tbs. garlic sliced
1 green onion, chopped finely
1 Tbs. ginger, minced
½ cup soy sauce
2 tsp. chili garlic sauce
1 Tbs. shaoxing rice wine
½ tsp. sesame oil

1 tsp. Sichuan pepper, coarsely ground

Directions

1. Put the peanut oil in a small pan, over medium high heat, sauté the garlic for one minute, until fragrant.

2. Add the green onions and continue cooking for 30 seconds.

3. Add the rest of the ingredients, except the Sichuan pepper. and bring just to a boil, stirring.

4. Immediately remove the pan from the heat. Stir in the Sichuan pepper and let the sauce cool.

5. Put the sauce in a common dipping bowl, or distribute it among individual dipping cups.

Why don't my Jiaozi come out looking like clouds of tastiness?

Why don’t my Jiaozi come out looking
like clouds of tastiness?

1 Comment

Filed under Sauces and Spices

One response to “Karl’s Sichuan Dipping Sauce for Jiaozi

  1. Pingback: Karl’s Birthday/Chinese New Year’s Feast | Jabberwocky Stew

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s