Name: Ginger-Scallion Chili Crisp Dipping Sauce
Prep time: 10 min
Total time: 10 min
Yield: About 3/4 cup; 6 servings of 2 tablespoons. Yield is approximate before optional thinning or variations.
Ingredients: 3 tablespoons (45 ml) lower-sodium soy sauce; 2 tablespoons (30 ml) unseasoned rice vinegar; 3 tablespoons (45 ml) water; 2 tablespoons thinly sliced scallion, white and green parts; 2 teaspoons finely grated peeled fresh ginger; 2 tablespoons BLACKLAND Garlic Shallot Chili Crisp; 1/4 teaspoon toasted sesame oil, optional; For the black-vinegar variation only: 1 tablespoon (15 ml) Chinkiang black vinegar, replacing 1 tablespoon of the rice vinegar

About 3/4 cup; 6 servings of 2 tablespoons. Yield is approximate before optional thinning or variations.

Ingredients

3 tablespoons (45 ml) lower-sodium soy sauce
2 tablespoons (30 ml) unseasoned rice vinegar
3 tablespoons (45 ml) water
2 tablespoons thinly sliced scallion, white and green parts
2 teaspoons finely grated peeled fresh ginger
2 tablespoons BLACKLAND Garlic Shallot Chili Crisp
1/4 teaspoon toasted sesame oil, optional
For the black-vinegar variation only: 1 tablespoon (15 ml) Chinkiang black vinegar, replacing 1 tablespoon of the rice vinegar

Instructions

Stir the soy sauce, rice vinegar, water, scallion, and ginger together in a bowl. For the black-vinegar variation, use the measured vinegar blend below in place of the full rice-vinegar amount.
Stir the chili crisp in its jar, then add the full 2 tablespoons to the bowl. Stir in the optional 1/4 teaspoon sesame oil if using.
Taste with the intended dumpling or vegetable. The sauce should be tangy and savory, with enough water to keep it from tasting like straight soy sauce; no extra salt is needed.
Divide among shallow dipping dishes. Stir before each serving so the ginger, scallion, and chili-crisp solids redistribute; a separated oil layer is normal.

Serving Suggestions

These are serving ideas; accompaniments are prepared separately and are not included in the sauce yield or timing.

Serve in small dishes with prepared browned dumplings.
Dip scallion-pancake wedges.
Spoon a little over plain tofu.
Serve with steamed or roasted vegetables.

Optional Variations

For a rounder, deeper vinegar flavor, replace 1 tablespoon of the 2 tablespoons rice vinegar with 1 tablespoon Chinkiang black vinegar: use 1 tablespoon of each. Keep the soy sauce and water unchanged; check the black-vinegar label for wheat.
For a faint toasted note, use the optional 1/4 teaspoon sesame oil. Leave it out when you want the ginger and Garlic Shallot flavor to lead.

Storage & Make-Ahead

Refrigerate covered at 40°F (4°C) or below for up to 2 days; the fresh scallion tastes brightest the day the sauce is mixed. Stir well before serving. Chilled oil may look cloudy and will loosen as the serving portion loses its chill.

Serve without reheating. Refrigerate within 2 hours, or within 1 hour above 90°F (32°C). Keep sauce that has touched raw food separate from the ready-to-eat dipping batch.

Contains soy and usually wheat from soy sauce. Optional sesame oil adds sesame; the black-vinegar variation may add wheat. Dumplings and pancakes are not included in the sauce's ingredients or yield.

Garlic Shallot Chili Crisp supplies aromatic oil and textured solids to a deliberately thin dipping sauce.

For another way to use this flavor, try Garlic Shallot Chili Crisp Dumplings or Spicy Chili Crisp Peanut Noodles.