Spicy beef dumplings with ginger scallion sauce (photos © City Dumpling).
 Vegetable dumplings, resplendent in their bright green wrappers.
 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.
Chicken & Broccoli Dumplings
Lamb & Cilantro Dumpling
Pork & Chive Dumpling
Pork & Shrimp Dumpling
Spicy Beef 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:
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.
INGREDIENTS: MOMOFUKU GINGER SCALLION SAUCE
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.