Sesame Salt Dipping Sauce Food

DUMPLING SAUCE RECIPE: HOW TO MAKE DUMPLING DIPPING SAUCE

Steps:

• Dissolve 1 teaspoon sugar in 1 tablespoon hot water. Then add soy sauce, rice vinegar, chili oil, minced garlic, sesame seeds, and sesame oil. Stir to combine.
• Serve with freshly cooked dumplings and enjoy!

THREE ULTIMATE KOREAN BBQ DIPPING SAUCES

Steps:

• Mix the above ingredients in a bowl together. Distribute out to individual dip serving plates as needed.
• Add the above ingredients in a serving plate directly. If you need to serve for more people, make them individually in a separate dip serving plate. (This is how my mum used to do it at her restaurant. You don't mix a big batch in a bowl.)
• Mix the first four ingredients from above in a bowl. Stir until the sugar dissolves.
• Distribute the sauce using a spoon (1 Tbsp measuring spoon works well) to an individual dip serving plate as needed.
• Add the sliced onion in the sauce and wasabi paste on the side of the plate.

SWEET-AND-SPICY ASIAN DIPPING SAUCE WITH SESAME-SCALLION FLATBREAD AND SHRIMP

Steps:

• Stir together the chili sauce, soy sauce, vinegar, the minced chile, 2 teaspoons of the sesame oil and 1 tablespoon water in a small bowl. Pour into a small serving bowl and top with the sliced chile. Set aside to let the flavors blend.
• Meanwhile, make the flatbread: Heat a medium nonstick skillet over medium heat and add the sesame seeds. Cook, stirring, until toasted, about 3 minutes. Transfer to a small bowl and reserve the skillet. Add the scallions and remaining 1 teaspoon sesame oil to the bowl and set aside. Roll the dough out on a lightly floured surface until it is about 1/8-inch thick. Sprinkle with the scallion mixture and salt and fold in half like a book. Press the halves together with your fingers and then roll the dough out again until it is 1/8-inch thick. Cut the dough into 6 equal pieces. Stretch and roll each piece until very thin, pinching the edges together to keep the filling from spilling out. When the dough is thin enough, you should be able to see the filling through the dough. The pieces should be 7 to 8 inches in diameter, although they need not be perfectly round.
• Heat 1/2 tablespoon of the canola oil over medium-high heat in the same skillet. When very hot, add a piece of the dough and cook, turning once, until it is puffed and cooked through and has some charred spots, about 2 minutes per side. Transfer to a cutting board and repeat with the remaining pieces of dough, adding more canola oil as needed to just lightly coat the bottom of the skillet and reducing the heat if the dough starts to burn before it cooks through. Cut the flatbreads into pieces and serve with the dip and cooked shrimp.
• Copyright 2012 Television Food Network, G.P. All rights reserved.

SESAME DIPPING SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat; cook and stir the garlic and red pepper flakes in the hot oil until fragrant, 2 to 3 minutes. Add the ginger, soy sauce, honey, orange juice, sesame oil, lime juice, and sesame seeds; stir. Cook until heated, 2 to 3 minutes more.

SESAME CHICKEN WITH SPICY DIPPING SAUCE

Steps:

• In a food processor, combine the onion, garlic, and ginger and pulse to mince. Place in a bowl and combine with the lemon juice, olive oil, soy sauce, rum, crushed red pepper, sugar, and salt. Shake, or stir well, before use. Cut the chicken breast into 2-inch strips. Put in plastic bag or tub with marinade. Marinate in the refrigerator overnight.
• Preheat the oven to 400 degrees F.
• Combine sesame seeds with the flour. Dredge marinated chicken strips in the flour-sesame mixture. In a skillet, heat enough canola oil to lightly coat the bottom of the skillet until hot, but not smoking. Cook chicken strips, on both sides until golden brown. Transfer to a shallow roasting pan and finish in the oven.
• To assemble:
• Toss the Sesame Noodles with some Soy-Ginger Vinaigrette and some fresh mesclun greens. Place the noodle salad on a plate and top with the cooked sesame chicken. Drizzle some Spicy Apricot Sauce over the chicken. Garnish with pickled ginger and a side of the apricot dipping sauce.
• Cook angel hair pasta in boiling, salted water for 2 minutes or until al dente. Drain and rinse with cold water to stop the cooking. Add the cilantro, scallions, olive, and sesame oils. Combine well.
• Combine all ingredients, except for the water, in a blender. Blend for 30 seconds. Then add the water and blend for another 10 seconds.
• Put all ingredients in a saucepan, and heat until the glaze melts. Whisk until smooth, and serve at room temperature. Add water if it gets too thick.

SESAME CHICKEN WITH DIPPING SAUCE

Steps:

• Heat oven to 350 degrees F. Coat baking sheet with nonstick cooking spray.
• Combine chicken pieces and teriyaki sauce in medium-size bowl. Let stand 15 minutes.
• Combine flour, salt and pepper in large, resealable plastic food-storage bag. Lightly beat egg whites in a bowl. Spread out sesame seeds in shallow pan. Add chicken cubes, a few at a time, to flour mixture; seal bag; shake to coat. Dip floured chicken pieces into egg white. Roll in sesame seeds to coat. Place on prepared baking sheet.
• Bake in 350 degree F oven for about 20 minutes or until golden and cooked through; instant-read meat thermometer inserted in chicken pieces should register 160 degrees F.
• Dipping Sauce: Meanwhile, in small saucepan, heat jelly, soy sauce and ginger until warmed. Serve with chicken.
• Note: In a large skillet, spread sesame seeds, working in batches if too crowded. Toast over medium heat, stirring occasionally, until lightly colored, 2 to 3 minutes.
• Make-Ahead Tip: Chicken pieces can be coated and refrigerated up to 4 hours.

MY KOREAN DIPPING SAUCE

Steps:

• Mix all ingredients together and let sit for at least 2 hours in the refrigerator before serving to let the flavors blend.
• This will be heavy in the green onion department, so if you don't want as much, cut it down a little, but we love them and the green onions are what all of us go for first.
• This is great with any kind of steamed or fried dumpling (like Chinese dumplings or Korean mandu).

SESAME DIPPING SAUCE

Steps:

• In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and agave. Top with scallions and sesame seeds.

HONEY SESAME DIPPING SAUCE

Steps:

• In a small bowl, combine soy sauce, rice vinegar, honey, green onions, toasted sesame seeds and toasted sesame oil. Stir until honey dissolves.