Sweet And Spicy Dipping Sauce Recipes

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.
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Steps:

• 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.

Steps:

• In a small bowl, mix together all ingredients. Serve on the side with steamed dumplings. Refrigerate sauce in an airtight container up to 4 days.

Steps:

• For the dipping sauce: In a small bowl, stir together the ponzu, hot sauce and stir-fry seasoning.
• For the wontons: In a bowl, add the chicken, scallions and stir-fry seasoning. Mix with a spoon until well combined.
• Put a wonton wrapper onto your work surface. (Keep the wonton wrappers covered with a damp towel so they don't dry out.) Place 1 heaping teaspoon chicken mixture in the center of the wrapper. Coat the edges of the wrapper with a little water using your finger or a brush. Fold the circle to form a half moon, pressing out any air bubbles Set aside, covered with a damp towel, while you make the rest.
• When you are ready to cook, place a large, nonstick skillet fitted with a lid over medium-high heat and add the vegetable oil. When the oil is hot, place the wontons in a single layer in the pan; they should be close together but not touching. Depending on the size of the skillet, you may need to cook the dumplings off in 2 or 3 batches. Cook, uncovered, until the bottoms are browned, about 4 minutes. Lower the heat to medium-low, carefully pour in 2 tablespoons water and immediately cover the pan with a lid. Cook until the wontons are tender, about 5 minutes. Remove from the pan and serve hot with the dipping sauce.

Steps:

• Combine all ingredients in medium bowl; stir until sugar dissolves. Cover and let stand at room temperature at least 1 hour, or chill overnight.

Steps:

• Place all ingredients in small pan over medium heat.
• Bring to boil then reduce to simmer.
• Simmer until liquid has reduced by half.
• Strain liquid into serving bowl or shot glasses & return about 1/4 of the strained ingredients back to the bowl for garnish.

Steps:

• In a small saucepan, combine vinegar and a 1/2 cup of the sugar.
• Bring to a low boil over med-high heat, stirring occasionally.
• Lower the heat to medium and add in remaining sugar.
• Cook for about 2 minutes, stirring frequently as the mixture comes to a boil.
• Reduce the heat to low and add the salt.
• Simmer for about 5 minutes, stirring occasionally.
• Then stir in the chili-garlic sauce and remove from heat.
• Let sauce cool and serve at room temp.
• Will keep in the refrigerator for 2 to 3 weeks if it lasts that long.
• Makes 1 1/2 cups.