BETTER THAN BOTTLED - Six Dumpling Dipping Sauce Recipes
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Today I am giving you 6 dumpling dipping sauce recipes that you must try. I covered different styles from north and south of China. Some are Spicy, some are not. Some are sweet, some are savory. Make sure to watch it until the end. You will find something you like. So let’s get started.
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????RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
NO.1 - Chili oil dipping sauce (serves 1-2)
- 2 tbsp of soy sauce [Amazon link:
- 2 tsp of Chinese black vinegar [Amazon Link:
- 1.5 tbsp of homemade hot chili oil [Recipe Link:
NO.2 - Sesame peanut dipping sauce (serves 2-3)
- 3 tbsp of 100% peanut butter [Amazon Link:
- 1 tbsp of 100% sesame paste [Amazon Link:
- 2-3 tbsp of sugar
- 1.5 piece of Chinese bean curd [Amazon Link:
- 1/2 tsp of salt or to taste
- 3-4 tbsp of boiling water
- cilantro and sesame seeds as garnish
NO.3 - Spicy soy dipping sauce (serves 3)
- 1/4 cup of soy sauce [Amazon link:
- 2 tsp of diced hot chili
- 1 tbsp of diced cilantro
- 1 tbsp of diced scallion
- 1/2 tsp of sugar
- 1.5 tsp of sesame oil [Amazon Link:
- Water to adjust the saltiness
NO.4 - Vinegar ginger dipping sauce (serves 1)
- some shredded fresh ginger
- 2 tbsp of white vinegar
- 2 tsp of soy sauce [Amazon link:
NO.5 - Garlic vinegar sauce (serves 1)
- 1 tbsp (4-5 cloves) of garlic
- 1/2 tsp of salt or to taste
- 1/4 tsp of sugar
- 2 tsp of sesame oil [Amazon Link:
- 1- 2 tbsp of vinegar
- white pepper to taste
- red pepper flake and sesame seeds as garnish (optional)
NO.6 - Scallion ginger dipping sauce (serves 2)
- 2.5 tbsp of grated ginger
- 3 tbsp of diced scallion
- 1.5 tsp of diced cilantro stem
- 2-3 tbsp of peanut oil or vegetable oil
- white pepper to taste
- 1/2 tsp of salt or to taste
Taiwanese Braised Pork Belly Recipe (Kong Rou)
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If you are a meat eater and can't say no to tender, succulent, flavorful braised pork belly, this recipe is for you. Make Taiwanese Braised Pork Belly reward yourself today!
INGREDIENTS (Servings: 5 people)
A slab (900g / 2lb) of skin on pork belly
3-4 tbsp of oil to pan-sear the pork belly
1 shallot, minced
3-4 cloves of garlic, minced
1/2 inch of ginger, minced
1.5 tbsp of oil to cameralize the sugar
3 tbsp of sugar
4 tbsp of soy sauce (Amazon Link -
4 tbsp of dark soy sauce (Amazon Link -
1 star anise (Amazon Link -
1 small stick of cinnamon (Amazon Link -
2 pieces of bay leave (Amazon Link -
2 scallions
1/4 cup of fried crispy shallots (Amazon Link -
1/4 cup of Chinese cooking wine (Amazon Link -
3-4 cups of water or the mushroom soaking liquid
6 pieces of dried shiitake mushroom, soaked in hot water for 20 minutes
4--5 boiled and peeled eggs
Pickled long beans, optional
INSTRUCTIONS
Soak the dried shitake mushrooms in 3-4 cups of hot water for 20 minutes.
Dice the shallot, garlic, and ginger finely.
Use paper towels to dab the pork belly to absorb the access moisture.
Preheat the wok until smoking hot, add some cooking oil, and then pan-sear the pork belly, skin side down, over medium heat for 3-5 minutes or until golden brown; this process will cause hot oil splattering. Please partially put the lid on to avoid dirtying the countertop and allow the steam to escape.
Flip the pork belly and sear the meat side for just a minute. Don't fry the meat side too much, or else it will dry out and become stringy at the end. Also, this frying process will build up the flavor foundation, creating so much mallard reaction.
Take the pork out and let it rest for a few minutes, then slice it into 2/3 of an inch thick slabs. Set them aside.
After pean-searing, the oil will be brown and unhealthy; please discard it; then add 1.5 tbsp of new oil and some sugar. Keep the heat on medium-low and stir to caramelize.
The sugar will melt, turn to brown caramel, and suddenly bubbles; quickly toss in the minced garlic, ginger, and shallots. Stir for a couple of minutes or until the aromatics are fragrant.
Add the soy sauce and dark soy sauce. Continue to stir to mingle all the seasonings.
Add star anise, bay leaves, cinnamon stick, scallions, and the pork belly. Keep mixing until well combined.
Transfer everything into a clay pot. A stock pot, instant pot, or dutch oven will also work if you don't have one.
Add 1/4 cup of fried shallots, the soaked shitake mushrooms, 1/4 cup of Chinese cooking wine, and 4-5 boiled and peeled eggs. Rinse the wok with the mushroom-soaking liquid, then pour it into the clay pot.
Check the liquid level; add more water if needed to make sure most of the ingredients are under the liquid.
Bring this to a boil and taste it to adjust the flavor. Turn the heat to the lowest and simmer for 1.5 hours.
Serve with white rice and pickles; the tartiness balances the fattiness of the pork belly.
Three Fried Rice Recipes
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Today, I will be showing 3 versions of fried rice: one that takes 5 minutes (soy sauce fried rice 酱油炒饭), one that takes 50 minutes (Chicken fried rice 鸡肉炒饭), and one that takes 5 days (Yangzhou Chaofan 扬州炒饭) - each one is worth making on its own.
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1. Soy Sauce Fried Rice (酱油炒饭) ingredient list
400 grams of cooked rice
2 tbsp of soy sauce (Amazon Link -
2 tbsp of pork lard
Diced spring onion for garnish (optional)
2. Chicken Fried Rice (鸡肉炒饭) ingredient list
To marinade and cook the chicken breast
280 grams of chicken breast
1/2 tsp of salt (Amazon Link -
1/2 tsp of paprika (Amazon Link -
1/3 tsp of sugar (Amazon Link -
A few shakes of garlic powder (Amazon Link -
1/2 tbsp of soy sauce (Amazon Link -
1/2 tbsp of Chinese cooking wine (Amazon Link -
white pepper to taste (Amazon Link -
1 tbsp of vegetable oil to pan fry the chicken
For the sauce
2 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
2 tsp of sesame oil (Amazon Link -
The rest of the ingredients for the fried rice
500 grams of cooked rice
2 whole eggs
1 tsp of Ginger
1 tbsp of garlic
1/4 cup of scallion
5 oz of frozen vegetable mix
Toasted sesame seeds to taste (Amazon Link -
3. Yangzhou Chaofan (扬州炒饭) ingredient list
600 grams of leftover rice
2 eggs
3 tbsp of cooking oil
40 grams of bamboo shoot, diced
40 grams of carrot diced
40 grams of pea
3 rehydrated shitake mushrooms, diced (Amazon Link -
3-5 pieces of rehydrated dried scallop, shredded (Amazon Link -
40 grams of Jin Hua ham, steamed and diced
40 grams of chicken breast, steamed and diced
1.5 tbsp of chinese cooking wine (Amazon Link -
40 grams of shrimp, diced
40 grams of rehydrated sea cucumber, diced (Can be replaced by fresh sea scallop) (Amazon Link -
20 grams of scallions, diced
1 +1/4 tsp of salt
Videography / Editing by Austin Schargorodski -
What is Fried Dace w/ Fermented Black Beans? How to Cook with It? (4 Recipes Included)
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1. 豆豉鲮鱼烧茄子 (Stir Fry Eggplant with Fried Dace - 0:48)
The first recipe is Stir Fry Eggplant with Fried Dace, which is my favorite because eggplant is absorbing. Once it soaks up the goodness from the fish, it tastes better than meat.
Ingredients
400g / 14 oz eggplant
5.7g / 1 tsp salt to rub the eggplants
24g / 1 red chili pepper
24g / 1 green chili pepper
184g / 1 can of fried dace with salted black beans (Amazon Link -
34g / 2.5 Tbsps of oil
9g / 1 Tbsp of minced garlic
4.5g / ½ Tbsp of minced ginger
20g / 1 scallion, diced
11.3g / 2 tsps of fish sauce (Amazon Link -
2. 豆豉鲮鱼炒饭 (Fried Rice with Fried Dace - 4:41)
I am sure all of you have had experiences where sometimes you just suddenly felt super hungry at midnight and craved food, especially for carbs. I am going to show you how to use this fried dace to make an impromptu fried rice. The total preparation and cooking time is less than 10 minutes, and it is really fulfilling and delicious. If you don't have leftover rice in the fridge, you can use this recipe but cook it with noodles.
Ingredients
20.4g / 1.5 Tbsps of cooking oil
2 large size eggs
18g / 2 Tbsps of minced garlic
1.5 cups of frozen mixed vegetables
184g / 1 can of fried dace (Amazon Link -
340g / 2.5 cups of leftover rice
17g / 1 Tbsp of fish sauce (Amazon Link -
5.5g / 1 tsp of dark soy sauce (Amazon Link -
15g / 3 Tbsp of diced scallion
6g / 2 tsps of toasted sesame seeds (Amazon Link -
3. 豆豉鲮鱼炒油麦菜 (Stir Fry Lettuce with Fried Dace - 8:29)
The third recipe is a super popular Cantonese dish - 豆豉鲮鱼炒油麦菜. Growing up in Guangdong, whenever my mom picked up this oval can in the store, I immediately knew she would grab some you mai cai (油麦菜) next; that is how classic it is. You mai cai is like the Chinese variant of romaine lettuce. The leaves are longer and narrower. The taste is sweet and has a subtle bitterness. If you can't find it, don't worry; just use regular romaine lettuce as a replacement.
Ingredients
13.5g / 1.5 Tbsps of minced garlic
400g / 14oz of lettuce
20.4g / 1.5 Tbsps of oil to blanch the lettuce
184g / 1 can of fried dace (Amazon Link -
18g / 1 Tbsp of oyster sauce (Amazon Link -
4. 豆豉鲮鱼炸鱼丸 (Fried Fish Meatballs with Fried Dace - 10:41)
The last recipe is fried fish meatballs. For those of you who don't know about fish meatballs, they are popular items that we will put in noodle soup, hk curry, and hot pot. If you have been following my show, you probably remember that in my previous BBQ spice seasoning video, I used a package of frozen mixed seafood meatballs. Yes, that is what we are making today, but it is flavored with fried dace.
Ingredients
18g / 6 slices of ginger
12g / 4 cloves of garlic
20g / 1 scallion
80g / ⅓ cup of water
22.5g / 3 Tbsps of tapioca starch (Amazon Link -
92g / ½ can of fried dace (Amazon Link -
400g / 140oz white fish fillet
1.2g / ½ tsp of ground white pepper
25.5g / 1.5 Tbsps of fish sauce (Amazon Link -
15g / 2.5 tsps of oyster sauce (Amazon Link -
30g / 1 egg white
440g / 2 cups of oil for deep frying
BETTER THAN TAKEOUT - Lo Mein Noodles Recipe
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Today we are going to make 蚝油捞面. Lo means to stir or mix in Cantonese. Mein means noodles. The name of this dish literally means oyster sauce mixed with noodles. It is an HK classic and it is going to be the easiest noodle recipe that you will ever see - only 5 ingredients are included! It might not look as colorful as other lo mein recipes, but it is surprisingly delicious. The oyster sauce really stands out and you can get a slight nuttiness from the peanut oil. You will never believe that a few simple ingredients, put together can be so tasty. I literally can not stop eating it.
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INGREDIENTS (serve 2)
- 2 portions of noodles (I used fresh egg noodles, about 300 g)
- 1.5 tbsp soy sauce
- 3 tbsp of oyster sauce
- 2 to 3 tbsp of peanut oil
- 1.5 tsp of dark soy sauce
INSTRUCTIONS
Bring a pot of water to a boil. Cook 2 portions of egg noodle until done. Fresh noodles only take a couple of minutes. If you used dried noodles, please follow the cooking instructions on the package.
While the noodles are being cooked, heat your wok to smoking hot. Then add 2-3 tbsp of oil. I prefer peanut oil because the nuttiness makes the noodle extra tasty. Once the oil starts smoking, turn off the heat (See tips 3)
By now, the noodles should be ready. Quickly take them out. Shake off the excess water and dump it into the wok along with 3 tbsp of oyster sauce, 1.5 tbsp of soy sauce, 1.5 tsp of dark soy sauce. Stir to mix well.
Give it a try to adjust the flavor because every brand of oyster sauce and soy sauce have a different level of sodium.
TIPS
1. Use a good quality oyster sauce since it is the key flavor. It decides whether this dish gonna come out good or not.
2. You can add some toasted sesame oil at the end if you like. I don’t because I used peanut oil already.
3. The reason I turned off the heat right before I add the noodles is that we are making Lo Mein, all you need to do is to stir and mix. If you keep the heat on, then, you are making Chao Mein, which means stir fry noodles. That will be a different cooking method. I will talk about it another day.
2 Easy Edamame Recipes
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I have been craving edamame lately because it is now edamame season. We usually eat it every summer. Today, I am going to show you 2 easy, delicious recipes to cook.
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NO.1 Five-spice Edamame
400 grams (14 oz) of edamame without the pods
1 tsp of salt
1/2 tsp of 5 spice powder (Amazon Link -
1 tsp of sesame oil (Amazon Link -
Bring a pot of water to a boil. Cook the frozen edamame for a few minutes.
Drain it and let it cool naturally. Simply season it with salt, five-spice powder, and sesame oil. Toss thoroughly.
Serve as a side dish.
NO.2 Spicy Garlic Edamame
400 grams (14) of edamame, with the pods
2 tbsp of vegetable oil
1 star anise (Amazon Link -
1 cinnamon stick (Amazon Link -
1 tsp of Sichuan peppercorns (Amazon Link -
2 bay leaves (Amazon Link -
1/4 cup of minced garlic
4 Thai bird eye chilies, diced (optional)
1/3 cup of water
1/3 cup of soy sauce (Amazon Link -
3 tbsp of Chinese black vinegar (Amazon Link -
Bring a big pot of water to a boil. Cook the edamame for a few minutes. If you use fresh edamame, simmer it a little longer, about 8 minutes. Take it out and let it cool.
Add 2 tbsp of vegetable oil, cinnamon stick, bay leaves, star anise, and Sichuan peppercorns to a saucepot. Stir over low heat for a minute or 2. Then toss in 1/4 cup of minced garlic, and some diced hot chili. If you don’t eat spicy food, you can skip the chilies.
Add 1/3 cup of water. Bring it to a simmer and turn off the heat. Season it with 1/3 cup of soy sauce and 3 tbsp of Chinese black vinegar.
Pour the sauce into the edamame and toss thoroughly. Let it marinate in the fridge for 6 hours and serve as a cold dish.
Videography / Editing by Austin Schargorodski -