Ponzu Ginger Dipping Sauce Recipes

Steps:

• For the dipping sauce: In a small bowl, whisk together the soy sauce, ponzu vinegar, black vinegar, sambal and brown sugar until the sugar is dissolved, about 1 minute.
• For the pot stickers: Fill a large, deep skillet just under halfway with oil and heat to 350 degrees F.
• In a large bowl, mix together the lamb, ginger, scallions and 2 teaspoons each salt and pepper. Fill each wonton wrapper with 1 tablespoon of the filling. Moisten an index finger in water and run it around the perimeter of each wrapper. Fold the wrappers corner to corner into triangles, press out the excess air from the center and then pinch the sides together.
• In batches of five, fry the pot stickers for 2 to 3 minutes, turning halfway through cooking, until golden and cooked through. Remove with a slotted spoon and drain on paper towels. Serve hot with the dipping sauce.

Steps:

• 1. In a small bowl, combine ponzu, scallions, ginger, mirin, sesame oil, and salt. Serve.

Steps:

• Combine all ingredients and bring to a boil. Thicken with white wash. Serve.

Steps:

• Combine all ingredients in a bowl and let stand 24 hours. Strain through a cheesecloth and store up to 3 months in a cool, dark place, or in the refrigerator.

Steps:

• Mix Cornstarch and cold water:.
• Caramelize the onion & set aside.
• In a nonstick saucepan add butter.
• flavored margarin. When pan is hot.
• add the ginger and garlic to release.
• their flavors.
• Now add all other ingredients except.
• half and half and cheese. Simmer and.
• stir slowly. Add onions now and the.
• food color and 1 minute later add the.
• half and half and American cheese.
• Stir on high for 2 minutes to thicken.
• Pour as a sauce on scallops or shrimp.
• or finely sliced steak or chicken.

Steps:

• Juice orange.
• Finely chop chilli, orange rind and coriander.
• Mix well together sesame oil, soy sauce, orange juice, chilli, orange rind and coriander.