Ginger Tahini Dipping Sauce Food

QUICK GINGER GARLIC MISO TAHINI DRESSING

Steps:

• To a medium mixing bowl add tahini, fresh ginger, garlic, miso paste, coconut aminos, rice vinegar, sesame oil, and maple syrup and whisk to combine.
• Add water until a creamy, pourable sauce is achieved. Taste and adjust flavor as needed, adding more vinegar for tanginess, maple syrup for sweetness, miso for strong miso flavor, garlic or ginger for zing, or salt or coconut aminos for saltiness.
• Store leftovers in the refrigerator up to 5-7 days. Freezer friendly up to 1 month, though best when fresh.

SESAME-GINGER DRESSING

Steps:

• Whisk lemon juice, soy sauce, tahini, sugar, ginger, and garlic in a small bowl to combine. Gradually add vegetable oil followed by sesame oil, whisking constantly until emulsified.

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.

TAHINI-GINGER DIPPING SAUCE

Steps:

• Combine the mayonnaise, tahini, the 1 teaspoons soy sauce, the vinegar, sesame oil, ginger, honey, the 2 tablespoons water and the 1/2 teaspoons lime juice in the bowl of a food processor fitted with the steel blade and process until smooth.
• Add more water if necessary.
• Season with more soy sauce and lime juice to taste.
• Refrigerate in an airtight container until ready to use.
• The sauce will keep, covered and refrigerated, for 2 to 3 weeks.
• (The sauce will thicken over time, so adjust the consistency with more water if necessary. The flavor will also mellow over time, so adjust the seasonings if necessary.).

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.

DUMPLINGS WITH GINGER DIPPING SAUCE

Steps:

• Bring a large pot of water to a boil.
• In a small bowl, mix the dipping sauce ingredients, stirring until the sugar dissolves; set aside.
• In a medium bowl, mix the pork, scallions, soy sauce, sesame oil, cornstarch, sherry, gingerroot and garlic.
• Place the wonton skins on a work surface and cover them with a damp towel.
• Remove the wonton skins 1 at a time and place about 1 teaspoon filling in the center; do no overstuff or the wontons won't seal securely.
• Moisten the edges of the wontons with water. Bring 2 opposite corners to the center, pinching the points to seal, then bring remaining 2 corners to center, pinching the points to seal.
• Repeat with the remaining wonton skins and filling.
• Add the wontons in batches (if you add too many at once they may stick together) to the boiling water. Stir gently with a wooden spoon and bring back to a boil; boil 5 minutes. With a slotted spoon, transfer the wontons to a platter.
• Serve with a dipping sauce.

GINGER TAHINI DIPPING SAUCE

Steps:

• Whisk together tahini, soy sauce, vinegar, garlic, sweetener, ginger, and cayenne in a bowl. If not using immediately, place in a sealed container and refrigerate until use.