Balsamic-soy dipping sauce from Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More (page 75) by Hsiao-Ching Chou

  • soy sauce
  • balsamic vinegar

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pork, shrimp, and Chinese chives dumplings; Basil, chicken, and shrimp dumplings

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjes on November 05, 2019

    A super simple recipe that I spent much time on; I was mulling over what balsamic vinegar would work best. Which led me to mull over why balsamic was used rather than black vinegar. Which led to the obvious solution: make it with black vinegar, taste, then choose a balsamic vinegar that brought similar characteristics to the table. Only problem, I preferred the black vinegar version to the actual recipe's balsamic vinegar.

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