Ginger Plum Dipping Sauce Food

AUTHENTIC CHINESE PLUM SAUCE

Steps:

• Place all the ingredients except for the spice mixture in a medium-sized pot and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 30 minutes. Use an immersion blender or transfer to a blender to puree until smooth (then return to pot).
• Place the whole spices (skip if using store-bought five spice powder) in a small dry pan and toast over medium-high heat just until fragrant. Be careful not to scorch the spices or they will taste bitter. Let the spices cool and then place the whole spices in a piece of cheesecloth tied shut with string or in a tea sachet. Do the same if using store-bought ground five spice powder.
• Place the spice packet in the pot with the plum sauce and continue to simmer uncovered for 25-45 minutes until the sauce is thickened to the desired consistency. Discard the spice packet. Let the sauce cool. Store in the fridge in an airtight non-reactive container. Will keep for up to 2 weeks.
• CANNING INSTRUCTIONS: Ladle the hot plum sauce into sterilized jars, seal with the lids and process in a boiling water canner for 15 minutes. Turn off the heat and let sit for 5 minutes. Remove the jars and let sit undisturbed for 24 hours then check the seals. Will keep in a dark, cool place for at least a year.

GINGER DIPPING SAUCE

Steps:

• In a blender, combine onion, garlic, ginger, lemon juice, soy sauce, sugar, and vinegar. Process until smooth. Serve at room temperature.

CHINESE PLUM SAUCE

Steps:

• Place the plums, sugar, apple cider vinegar, unseasoned rice vinegar, soy sauce, Chinese five-spice powder, ginger coins, chile and 1/4 teaspoon salt in a small pot. Bring to a boil, reduce the heat to medium, cover and simmer until the plums are soft, about 20 minutes.
• Allow the mixture to cool for 5 minutes, then transfer to a blender, filling halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Alternatively, use an immersion blender until smooth.
• Transfer the blended plum mixture back to the same pot and cook over medium heat, stirring frequently, until the mixture is thick and you can see the bottom of the pot when you run a rubber spatula across the bottom, about 5 minutes.
• Transfer to a medium bowl or plate to cool to room temperature, about 2 hours.
• The sauce can be stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.

PLUM DIPPING SAUCE FOR SHRIMP

Steps:

• Place the plums in a blender or food processor. Add the water and mix at high speed until the plums are pureed. Pour the puree into a 1-quart saucepan. Add the remaining ingredients and simmer over low heat for 20 minutes to reduce the sauce. If necessary, add cornstarch to thicken the sauce.
• Remove from heat. Add sugar, to taste. Serve hot or cold.

SOY GINGER DIPPING SAUCE

Steps:

• Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura or dumplings.

SOY GINGER DIPPING SAUCE (FOR DUMPLINGS OR POT STICKERS)

Steps:

• Bring soy sauce, vinegar, sugar and 1/4 cup water to boil in small saucepan over medium heat, stirring until sugar dissolves.
• Pour mixture into bowl and stir in scallion, ginger, oil, and hot red pepper flakes (Sauce can be refrigerated in air-tight container for several days).
• Makes about one cup.

GINGER-PLUM DIPPING SAUCE

Steps:

• In a small bowl, mix the dry mustard with 1 tsp of water; let stand for 10 minutes.
• In a medium bowl, whisk the orange juice with the soy sauce, plum sauce, vinegar, ginger, lemon juice, sugar and salt.
• Whisk in the peanut oil and sesame oil and then the mustard paste.