Ingredients:

  • 1/4 cup low-sodium soy sauce
  • 2 tbsp unseasoned rice vinegar
  • 1 tsp toasted sesame oil
  • 1 clove garlic, grated into a paste
  • 1 tsp fresh ginger, finely grated
  • 1 green onion, thinly sliced
  • 1 tsp granulated sugar
  • 1 tsp chili crisp
  • 1/2 tsp toasted sesame seeds

Instructions:

  1. Grate the 1 clove of garlic and 1 tsp of fresh ginger directly into your mixing bowl. Using a microplane here is best because it turns them into a wet pulp.
  2. Add the 2 tbsp of unseasoned rice vinegar to the garlic and ginger paste. Let it sit for about 1 minute.
  3. Stir in the 1 tsp of granulated sugar. Whisk vigorously until the grains are no longer visible at the bottom of the bowl.
  4. Pour in the 1/4 cup of low sodium soy sauce. Use a slow, steady stream while stirring to begin the integration process.
  5. Drizzle in the 1 tsp of toasted sesame oil and add the 1 tsp of chili crisp. Watch for the oil to break into tiny, shimmering beads throughout the sauce.
  6. Fold in the 1/2 tsp of toasted sesame seeds and the thinly sliced green onion.
  7. Dip a small piece of a potsticker wrapper or a spoon into the sauce. It should taste bright first, followed by a savory saltiness, and end with a mild nutty warmth.
  8. Let the sauce sit for at least 5 minutes before serving. Smell the aroma as the ginger and sesame oil marry; the scent will become much more complex after a short rest.