[1] Spicy beef dumplings with ginger scallion sauce (photos © City Dumpling).

[2] Vegetable dumplings, resplendent in their bright green wrappers.

[3] If you have extra fresh ginger, pop it into a glass of club soda (photo © Jan Schone | Stock Exchange).


Last night we ordered a dumpling sampler—30 Chinese dumplings!—from a new dumpling specialty take-out in town.

We had:

  • Chicken & Broccoli Dumplings
  • Lamb & Cilantro Dumpling
  • Pork & Chive Dumpling
  • Pork & Shrimp Dumpling
  • Spicy Beef Dumpling
  • Vegetable Dumpling
    The dumplings were deliciously superior to typical Chinese restaurant dumplings.

    But we were disappointed that the condiment sent with them was plastic packets of standard-issue soy sauce (and not even low sodium soy sauce).

    This would not do, so we whipped up a ginger scallion sauce, using a recipe from Momofuku restaurant in New York City that we’d been meaning to try for a long time.

    You can use it on anything, from Chinese and Japanese foods to:

  • Roasted vegetables
  • Cooked grains
  • Grilled, roasted and poached meats and poultry
  • Grilled, roasted and poached fish and seafood
  • Lettuce wraps, and more
    Dip fries in it, for some variety.


  • 2-1/2 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
  • 1/2 cup finely minced peeled fresh ginger
  • 1/4 cup grapeseed or other neutral oil (we used canola)
  • 1-1/2 teaspoons light soy sauce
  • 3/4 teaspoon sherry vinegar (substitute white or red wine vinegar)
  • 3/4 teaspoon kosher salt, or more to taste

    1. COMBINE the ingredients in a bowl. Taste and adding more if desired.

    2. SERVE, although ideally let the flavors meld for 15 or 20 minutes enhances the flavor. Store in a tightly-closed jar for up to a week in the fridge.



    The post RECIPE: Ginger Scallion Sauce For Dumplings & Much More first appeared on THE NIBBLE Blog – Adventures In The World Of Fine Food.

    THE NIBBLE Blog – Adventures In The World Of Fine Food

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