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.
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
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
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.