If Zhenjiang vinegar is difficult for you to obtain, you can use rice vinegar instead. My original recipe uses rice vinegar, and many people enjoyed that version of the dumpling sauce. Do note that rice vinegar is more bright and tangy, so you might not need as much rice vinegar.
HOW TO MAKE SAUCE AHEAD
You can make this sauce up to 4 days ahead. Don’t add the scallions until the day you plan to consume the sauce. I find that the scallions tend to go a little funky when left in the dipping sauce for too long.
DISHES TO SERVE WITH THE DUMPLING SAUCE
Chicken PotstickersVegetable PotstickersScallion PancakesTofu & Kimchi DumplingsComplete dumpling archives
