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[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).
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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.
INGREDIENTS: MOMOFUKU GINGER SCALLION SAUCE
Ingredients
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
Preparation
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.
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