Chinese Dipping Sauce #1 (Soy, sesame, garlic and vinegar) Ingredients: 60 ml (1/4 cup) soy sauce 1/2 tsp

sesame oil 2 cloves garlic, minced 1 tsp. vinegar Directions: Combine ingredients. Serve with Chinese steamed dumplings.

Chinese Dipping Sauce #2 (Soy, sesame, garlic, hoisin, ginger) Ingredients: 4 tablespoons soy sauce 1/2 teaspoon dark sesame oil 1 clove garlic, minced 1 spring onion, minced 1 tablespoon water 2 tablespoons hoisin sauce 1/4 teaspoon minced root ginger 1/2 teaspoon caster sugar Directions: In a small mixing bowl, combine all ingredients. Mix well, add additional hoisin sauce to thicken mixture to your desired consistency if needed.

Cover the sauce, and refrigerate for 1 to 2 hours to allow flavours time to blend. Before serving, pour mixture into a small saucepan and heat. Serve warm for spring rolls and dumplings.

Chinese Dipping Sauce #3 (Mustard, soy, vinegar and sesame) Ingredients: 2 teaspoons mustard powder 3 tablespoons soy sauce 2 tablespoons cider vinegar 1 teaspoon sesame oil 1/2 teaspoon sugar Water, for thinning as desired Method: Combine all ingredients in small bowl; let rest for at least an hour to allow flavours to meld. Taste and thin with water, if desired. One tablespoon equals one serving.

Chinese Dipping Sauce #4 (peanut, cloves, cilantro, mint soy, chillie, stock) Peanut sauce is a great way to add flavour to appetizers, salads, noodles, fried tofu, and satays. This Chinese influenced recipe for peanut sauce doesn't have the sharp taste of Thai peanut sauce recipes made with curry paste, but is just as flavoursome. Ingredients: 1/4 cup chicken broth 1/2 cup peanut butter 3 garlic cloves, minced 2 tablespoons cilantro leaves, chopped 2 mint leaves, chopped 1 tablespoon plus 2 teaspoons sugar 2 tablespoons soy sauce 3/4 teaspoon chillie powder, or to taste, or 1/ 2 - 3/4 teaspoon crushed red pepper, or to taste

Method: Warm the chicken broth in a small saucepan and keep warm on low heat. Process the peanut butter, garlic cloves, cilantro and mint leaves and sugar in a blender or food processor. Slowly add the warmed chicken broth and process again. Remove from the blender and stir in the soy sauce, and the chillie powder to taste. Serve peanut sauce with satay and salads, or as an appetizer dip.

Chinese Dipping Sauce #5 (Chillie, garlic, red vinegar, soy, ginger) Hot chillie oil adds bite to this dumpling dipping sauce recipe Ingredients: 3 tablespoons light soy sauce 3 tablespoons dark soy sauce 3 tablespoons red wine or red rice vinegar 1 teaspoon hot chillie oil 1/2 teaspoon granulated sugar, or to taste 1 clove garlic, peeled and chopped 1 teaspoon minced ginger Method: Combine all the ingredients. Store in a sealed container in the refrigerator for 1 hour to give the flavors a chance to blend.

Chinese Dipping Sauce #6 (Soy, stock, scallions, ginger, chillie) A variation on ginger scallion oil, this simple sauce makes an excellent accompaniment to seafood, especially steamed or pan-fried prawns or scallops. The recipe calls for finely chopping the scallions and ginger, but you can also cut them julienne-style for a fancier presentation. Ingredients: 2 tablespoons dark soy sauce 1 1/2 tablespoons light soy sauce 1 1/2 tablespoons water or chicken broth 1 teaspoon brown sugar, or to taste 6 scallions (green onions, spring onions), ends removed, finely chopped

1 2-inch slice fresh ginger, peeled and finely chopped 1 green or red chili pepper, de-seeded and sliced 3 tablespoons peanut or vegetable oil Method: Combine the soy sauce, water, and sugar in a small heatproof bowl. Stir in the scallions, ginger, and chopped chili pepper. Heat the oil in a heavy saucepan over medium heat for about 5 minutes, until it is shimmering on the bottom and very hot but not yet smoking (about 300oF). Carefully pour the oil into the scallion/ginger mixture. It will sizzle for a few seconds. Once it stops sizzling, stir, and then let stand for 2 minutes before serving. Chinese Dipping Sauce #7 (Hoison, garlic, ginger, soy, sesame, chillie, peanut) Hoisin Dipping Sauce As with most dipping sauces, this tastes best if the flavors are allowed to blend for 1 hour before serving. Ingredients: 1 tablespoon oil for stir-frying 1 clove garlic, finely chopped 1 teaspoon chopped ginger 6 tablespoons hoisin sauce 1 tablespoon dark soy sauce 2 tablespoons water 1/4 teaspoon salt a few drops sesame oil 1 1/2 teaspoons chillie paste, or to taste 1 tablespoon chopped peanuts Method: Heat the oil in a wok over medium-high to high heat. Add the garlic and ginger. Stir-fry briefly until aromatic. Turn the heat down to medium and stir in the other ingredients. Heat through and remove from the stove. Cool. Chinese Dipping Sauce #8 (Vinegar, chillie, garlic, sugar)

Hot and Sweet Dipping Sauce Ingredients: 120 ml (1/2 cup) rice vinegar 120 ml (1/2 cup) white sugar 1 clove garlic, minced 1/4 teaspoon salt 1 1/2 teaspoons dried red pepper flakes Method: Bring the vinegar to a boil in a small, non-reactive pot, and mix in sugar until dissolved. Reduce heat to low, simmer 5 minutes, and remove from heat. Mash the garlic and salt into a smooth paste, and mix into the pot. Stir in the red pepper flakes. Cool to room temperature before using, or store up to 2 days in the refrigerator. Chinese Dipping Sauce #7 (Hoison, garlic, ginger, soy, sesame, chillie, peanut) Hoisin Dipping Sauce As with most dipping sauces, this tastes best if the flavors are allowed to blend for 1 hour before serving. Ingredients: 1 tablespoon oil for stir-frying 1 clove garlic, finely chopped 1 teaspoon chopped ginger 6 tablespoons hoisin sauce 1 tablespoon dark soy sauce 2 tablespoons water 1/4 teaspoon salt a few drops sesame oil 1 1/2 teaspoons chillie paste, or to taste 1 tablespoon chopped peanuts Method: Heat the oil in a wok over medium-high to high heat. Add the garlic and ginger. Stir-fry briefly until aromatic. Turn the heat down to medium and stir in the other ingredients. Heat through and remove from the stove. Cool.

Chinese Dipping Sauce #9 (Plum jam, vinegar, onion, ginger, allspice, garlic) Popular Plum Dipping Sauce Ingredients: 1 cup plum jam 1 tablespoon vinegar 1 teaspoon onion powder 1/4 teaspoon ginger powder 1/4 teaspoon allspice 1 pinch of garlic salt 1/3 - 1/2 cup of water (depending on how thick the jam is) Method: Mix the ingredients together well. Bring to a boil on low heat. Cool the sauce and store in a jar in the refrigerator. Use within a few days. Chinese Dipping Sauce #9 (Plum jam, vinegar, onion, ginger, allspice, garlic) Ingredients: 1 cup plum jam 1 tablespoon vinegar 1 teaspoon onion powder 1/4 teaspoon ginger powder 1/4 teaspoon allspice 1 pinch of garlic salt 1/3 - 1/2 cup of water (depending on how thick the jam is) Method: Mix the ingredients together well. Bring to a boil on low heat. Cool the sauce and store in a jar in the refrigerator. Use within a few days. Chinese Dipping Sauce #10 (Soy, red rice vinegar, sesame, ginger, cilantro) Potstickers Dipping Sauce Recipe You can serve this flavorful sauce to serve with potstickers and other Chinese jaozi.

Ingredients: 4 tablespoons soy sauce 1 teaspoon sesame oil 1 tablespoon Chinese red rice vinegar (note: not red wine vinegar) 2 teaspoons ginger, minced 2 teaspoons fresh cilantro leaves, chopped, or chopped green onion Method: Combine all the ingredients. For best results, prepare ahead of time to allow the flavors to blend. Store in a sealed container in the refrigerator until ready to use. (Use within 3 to 4 days). Serve with potstickers. Chinese Dipping Sauce #10 (Soy, red rice vinegar, sesame, ginger, cilantro) You can serve this flavorful sauce to serve with potstickers and other Chinese jaozi. Ingredients: 4 tablespoons soy sauce 1 teaspoon sesame oil 1 tablespoon Chinese red rice vinegar (note: not red wine vinegar) 2 teaspoons ginger, minced 2 teaspoons fresh cilantro leaves, chopped, or chopped green onion Method: Combine all the ingredients. For best results, prepare ahead of time to allow the flavors to blend. Store in a sealed container in the refrigerator until ready to use. (Use within 3 to 4 days). Serve with potstickers. Chinese Dipping Sauce #11 (Soy, black vinegar) Ingredients: 120 ml (1/2 cup) soy sauce 45 ml (3 Tbsp) Chinese Black vinegar or Worcestershire sauce

Method: Simply mix the sauces together. Can be used immediately Chinese Dipping Sauce #12 (Soy, black vinegar, chillie) Ingredients: 120 ml (1/2 cup) soy sauce 2 Tbsp Chinese Black vinegar or Worcestershire sauce 1 Tbsp chillie paste with garlic (or certified commercial chillie oil) Method: Mix the ingredients together and stir a little to disperse the chillie paste. Let stand for an hour to meld flavours. Chinese Dipping Sauce #13 (Soy, rice vinegar, rice wine, scallion, garlic, sesame, chillie) This sauce starts bringing together ingredients and flavours that are no longer single flavours. The process is straight forward and the flavour somewhat complex. An ideal sauce for a large number of people enjoying dumplings as an appetiser. Ingredients: 60 ml (1/4 cup) soy sauce 1Tbsp rice wine 1Tbsp rice wine vinegar 2 tsp sugar 1Tbsp minced scallion 11/2 Tbsp minced garlic 2 Tbsp sesame oil 2 tsp chillie paste (or certified commercial chillie oil) Method: Mix the processed ingredients together. Stand for an hour to allow the flavours to meld

Chinese Dipping Sauce #14. (Chillie, onion, garlic, white vinegar, soy, sesame oil) Ingredients:

1 Tbsp Chillie mince 1 Tbsp Onion mince 1 Tbsp Garlic mince 4 Tbsp White Vinegar (Grape wine or Rice wine) 4 Tbsp Soy Sauce Few dashes of Sesame Oil 2.5 cm (1 in) piece of ginger Method: Peel the ginger and dice it roughly. Pound it a few times with a pestle and mortar until a paste. Mix all the ingredients . Steep for 30 minutes before using. (Allows full flavour development) Chinese Ginger Dipping Sauce (2 recipes) Recipe #1 Ingredients: 1/2 cup light soy sauce 1/4 cup red wine vinegar 2 teaspoons minced ginger 2 tablespoons brown sugar 2 spring onions (green onions, scallions), chopped

Preparation: In a small bowl, combine the soy sauce, red wine vinegar and minced ginger. Set aside. In a small heavy saucepan, melt the brown sugar on high heat, stirring rapidly, until it is just melted but not burnt. Add the soy sauce and red wine mixture. Bring to boil until brown sugar is melted again (it will harden temporarily after the soy sauce mixture is added). Remove from the heat, pour into a serving dish.

Recipe 2 Ingredients: 1/4 cup thin soy sauce 1/4 cup Chinese chinkiang vinegar 1/4 cup sliced scallions

1 teaspoon minced ginger 1 teaspoon red pepper flakes 1 teaspoon sugar

Method: Combine all ingredients. Steep 30 minutes to allow melding of flavours. Ginger Dipping Sauce Ingredients: 2 small shallots, peeled and diced 2 to 3 fresh Thai birds eye chillies, finely sliced (You can control the chillie heat by removing any amount of the seeds) 5 cm (2-in) piece ginger, peeled and minced 3 Tbs. Light Soy sauce (Alternatives:Bragg Liquid Aminos or low salt Soy sauce) 3 Tbs. squeezed lime juice 6 Tbs. water 5 Tbs. sugar 1 Tbs. chopped fresh coriander or chives for garnish Method: Combine all ingredients, except fresh coriander or chives. When mixed add the coriander or chives. This is a delightful option as a full flavoured but light dipping sauce for Vietnamese Rice Paper Rolls. (Soy Dipping Sauce) Ingredients: 3 tablespoons soy sauce 1 teaspoon white rice wine vinegar 1 teaspoon white sugar 1/2 teaspoon chilli, chopped finely 1 stalk scallion, chopped 1 clove garlic, minced Pinch pepper

Method: Mix the liquid dipping sauce ingredients in a bowl, making sure sugar is dissolved. Add the remaining ingredients and stir. Notes: For a variation, add a teaspoon of rice vinegar and/or a teaspoon of chili sauce. You can make up a larger quantity, and keep it in the fridge for several months.