One of the main reasons I moved from California to Florida was to teach at The Florida Academy of Baking. Not only do I get to share my love for decorated baked goods, I now also get to share my love for Asian cuisine with everyone. Most people don’t know that I cook a lot at home, and really enjoy it! If you’re local to the Orlando area, please consider dropping by for class – these experiences make great gifts and are such a wonderful to learn a skill or simply enjoy some quality time with a loved one. Each class ticket is good for 2 attendees (you share 1 set of equipment/ingredients), making this a perfect date-night option.
When I taught my first Dim Sum class this past weekend, we made baked BBQ pork buns (Cha1 Shao1 Bao1) and steamed Shrimp Crystal Dumplings (Xiao1 Jiao3). I threw together a dipping sauce for the chicken/cabbage dumplings we enjoyed at the start of class, and so many of you enjoyed and requested the recipe – You will definitely want to make some adjustments to the measurements of each ingredient to suit your taste, but here’s the base recipe. This sauce is great on everything – as a dip for your dumplings, and/or bread, and also as flavoring for your fried rice or noodles.
Most of these ingredients can be found at your local Asian grocer or Amazon. I included links where it makes sense. SayWeee! is one of my trusted delivery services for asian food. Here’s my referral link that gets us both $20 off, please check if they deliver to your area! Search by the name of the ingredient on SayWeee to see if they currently have that in stock. I’ve also included some amazon affiliate links for ingredients that are available there. If you’re local to the Orlando area, try looking for these ingredients at Enson, iFresh, Mei’s Supermarket or Lotte market.
- Lime Ponzu 1/2 cup (or regular ponzu with the juice from 1 lime)
- Soy Sauce 3 tbsp
- Hoicin Sauce 1 tbsp
- Oyster Sauce 1 tbsp
- Sesame Oil 1 tsp
- Fish Sauce – start with 1 tbsp, it can smell pungent to some people
- Ground white pepper 1/2 tsp
- Granulated white sugar or honey 1 tsp
- Lao Gang Ma Spicy Chili Crisp oil 1 tbsp (I’m very partial to this brand of chili crisp- look for the text that specifically says “spicy chili crisp”, not “fried chili in oil” or “chili oil with fermented soybeans”
- Grated ginger 1 tsp
- Finely minced garlic 1 tsp
- Scallions and cilantro to taste
- Warm water to dilute it desired
Directions:
The key to this recipe is tasting often and adjusting to your taste. Combine all ingredients in a bowl and taste- does it need more salt? (add oyster sauce, soy sauce or fish sauce), does it need more sweetness? (add sugar/honey), can it use a little more kick? (add more chili crisp) and if it needs a brighter note, add scallions and cilantro. Finally, this sauce base is probably quite strong. If you’d
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