Pollo Tonnato

Pollo Tonnato

von | Juni 22, 2024 | ALL YEAR, CHICKEN, CLASSICS, CREAMY, DATE NIGHT, DINNER PARTY, EASY, EVERYDAY, ITALIAN, LUNCH, MARINADES & SAUCES, OMNIVORE, TUNA, UMAMI, UP TO 30 MINUTES, UP TO 500

Pollo Tonnato

Pollo Tonnato

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June 22, 2024 by Kimberly

Unleash the flavors with this delightful twist on the classic Vitello Tonnato! Tender chicken meets a creamy, tangy sauce for a dish that’s both satisfying and refreshingly different.

10 MINUTES

EASY

OMNIVORE

ITALIAN

439 PER PORTION

UMAMI
CREAMY

EVERDAY

LUNCH

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Bring a slice of Italian flair to your table with Pollo Tonnato, a dish where simplicity and sophistication meet. This unique combination of tender chicken and a creamy tuna-based sauce offers a refreshing change from the usual veal recipe.

How to serve
Slice the chicken and drizzle with the rich tuna sauce, garnish with capers or lemon slices, and serve alongside a crisp green salad or fresh bread for a complete meal.

How to store
Store leftovers in an airtight container in the refrigerator. Enjoy within one day for the best freshness and taste.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Pollo Tonnato
Pollo Tonnato
Pollo Tonnato
„Let’s make a piece of happiness“
Print
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Pollo Tonnato

Pollo Tonnato

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  • Author: Kimberly
  • Total Time: 10 minutes
  • Yield: 2 as main 1x
Print Recipe

Description

Recommended Equipment

  • glass jar
  • measuring spoons
  • immersion blender
  • large plate

Ingredients

Units Scale
  • 150 grams grilled chicken breast
  • 1 tsp capers
  • a hand full of arugula salad

SAUCE

  • 125 grams canned tuna in water, drained
  • 1 tbsp capers
  • 2 anchovies
  • 3 tbsp mayonnaise
  • juice of half a lemon
  • 4 tbsp extra-virgin olive oil
  • 1 tsp dijon mustard
  • salt to taste

Instructions

  • In a tall glass jar, add drained tuna and the following ingredients: 1 tbsp capers, 2 anchovies, 3 tbsp mayonnaise, the juice of half a lemon, 4 tbsp olive oil, and 1 tsp Dijon mustard. Then, use an immersion blender to puree everything into a creamy mixture. Season with salt to taste.
  • On a large plate, arrange the grilled chicken breast slices overlapping. Spread the tuna cream over the chicken slices, making sure some of the meat is still visible at the edges. Top with 1 tsp capers, grind fresh pepper over it, and place a handful of washed arugula in the center. Best served immediately or stored in the refrigerator until ready to eat.

Notes

The calorie information may vary depending on the product used, country and region.

  • Cook Time: 10 min

Vanilla Sauce

Vanilla Sauce

von | Mai 29, 2024 | ALL YEAR, CLASSICS, CREAMY, DESSERT & SWEETS, FRENCH, INTERMEDIATE, MARINADES & SAUCES, MICHELIN, SWEET, UP TO 30 MINUTES, UP TO 500, VEGETARIAN

Vanilla Sauce

Vanilla Sauce

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May 29, 2024 by Kimberly

Discover the ultimate vanilla sauce that’s creamy, rich, and perfect for all your desserts. It adds a deliciously sweet touch to every bite!

20 MINUTES

INTERMEDIATE

VEGETARIAN

FRENCH

236 PER PORTION

CREAMY
SWEET

CLASSICS

DESSERT

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Vanilla sauce is a classic dessert topping that transforms any dish into a gourmet treat. This creamy and rich sauce is perfect for drizzling over cakes, pies, and fresh fruit. Easy to make and absolutely delicious, it’s a must-have recipe in your dessert repertoire.

How to serve
Serve this delightful vanilla sauce warm over a slice of apple pie, or drizzle it over a bowl of fresh berries for a simple yet elegant dessert. It’s also fantastic on bread pudding, pancakes, or even ice cream. The possibilities are endless, making it a versatile addition to your kitchen.

How to store
To store your vanilla sauce, let it cool completely before transferring it to an airtight container. Keep it refrigerated and it will stay fresh for up to 2 days. When ready to use, gently reheat it on the stove or in the microwave, stirring occasionally to maintain its smooth texture or serve it chilled straight from the fridge.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Vanilla Sauce
Vanilla Sauce
Vanilla Sauce
„Let’s make a piece of happiness“
Print
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Vanilla Sauce

Vanilla Sauce

  • Author: Kimberly
  • Total Time: 20 minutes
  • Yield: 4 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • 2 small pots
  • medium glass or aluminum bowl
  • whisk
  • spatula
  • sharp knife
  • cutting board

Ingredients

Units Scale
  • 150 milliliters heavy-cream
  • 150 milliliters whole-fat milk
  • 3 egg yolks
  • 50 grams brown sugar
  • 1 vanilla bean
  • pinch of salt

Instructions

  1. Pour the cream and milk into a pot. Slice the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the bean to the pot with the cream and milk. Bring to a simmer over medium heat, then set aside.
  2. Meanwhile, fill another pot halfway with water and bring it to a simmer.
  3. Separate the eggs and place the yolks in a medium glass or aluminum bowl. Add the brown sugar and salt, then whisk until smooth. The egg whites aren’t needed for this recipe, but you can use them to make delicious meringue.
  4. Remove the pot with the water from the heat and place the bowl with the egg-sugar mixture on top. The bottom of the bowl should not touch the water. Gradually add the hot cream to the egg-sugar mixture, whisking constantly. If you’re doing this alone, add a few tablespoons at a time and whisk quickly, repeating until about 3/4 of the cream is incorporated. This slow addition prevents the egg yolks from curdling by gently warming them. When most of the cream is added, pour in the rest and whisk.
  5. Place the pot with the bowl back on the stove over medium-high heat and switch from the whisk to a spatula. The spatula incorporates less air, preventing the sauce from becoming foamy. Stir the mixture with the spatula until it thickens, about 10 minutes, or until it reaches 75°-79°C (167°-174°F).
  6. To check if the sauce is ready, you can use a simple trick known as „coating the back of a spoon“ or as we say in Germany „pull off to the rose“. Dip a wooden spoon into the sauce and blow on the back of the spoon. If you see a pattern that resembles rose petals, the sauce is ready. A nice visual, right? So when you see this, remove the sauce from the heat. You can serve it now warm or let it cool. Enjoy this piece of happiness 🙂

Notes

NOTE: The calorie information may vary depending on the product used, country and region.

  • Cook Time: 20 min

Spicy Salmon Baked Sushi Rolls

Spicy Salmon Baked Sushi Rolls

von | Mai 24, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, APPETIZER, CRISPY, DATE NIGHT, DOUGH, JAPANESE, MARINADES & SAUCES, OMNIVORE, SALMON, SPICY, UP TO 750

Spicy Salmon Baked Sushi Rolls

Spicy Salmon Baked Sushi Rolls

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JUMP TO VIDEO

May 24, 2024 by Kimberly

Indulge in a heavenly white chocolate mousse, the ultimate creamy delight! Luxurious, velvety, and decadently sweet – perfect for any dessert lover.

75 MINUTES

ADVANCED

OMNIVORE

JAPANESE

701 PER PORTION

CRISPY
SPICY

DATE NIGHT

APPETIZER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Imagine if your favorite spicy tuna roll and a sizzling tempura dish had a delicious rendezvous. Sounds intriguing, right? Well, let me introduce you to Crispy Spicy Salmon Sushi Rolls. They’re bursting with the bold flavors of traditional sushi but transformed into a delightful fried sensation. Wrapped in a light, crispy coating with a kick of spicy salmon nestled inside, you’ve just discovered your new favorite dish. Perfect for any gathering or a tantalizing meal at home!

How to serve
Serve these deep-fried spicy salmon rolls hot and crispy. Cut each roll into six even pieces for easy sharing. Drizzle them generously with the two sauces – a spicy mayo-Sriracha sauce and a sweet and savory soy-mirin sauce. For the final touch, sprinkle sesame seeds and thinly sliced spring onions over the top for a beautiful contrast in color and a burst of freshness. These rolls are packed with flavor, but if you enjoy a bit more heat, they also pair wonderfully with a dab of wasabi. This delightful combination of textures and tastes makes them a standout dish at any gathering.

How to store
Due to their crispy nature, it’s best to enjoy these spicy salmon rolls fresh. Once fried, they tend to lose their crunchiness if stored, so they are not recommended for later consumption. However, if you find yourself with leftovers, you can briefly re-fry them to bring back some of the crispiness. But really, these rolls are so delicious, consider it the perfect excuse to indulge and enjoy them all in one sitting!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Spicy Salmon Baked Sushi Rolls
Spicy Salmon Baked Sushi Rolls
Spicy Salmon Baked Sushi Rolls
„Let’s make a piece of happiness“
Print
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Spicy Salmon Baked Sushi Rolls

Spicy Salmon Baked Sushi Rolls

  • Author: Kimberly
  • Total Time: 75 min
  • Yield: 4 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • cutting board
  • rice cooker (or pot)
  • three small pots (or one that you wash twice)
  • two small bowls
  • squeeze bottles (or tablespoons)
  • two medium-sized bowls
  • bamboo rolling mat (called Makisu)
  • plastic wrap
  • large bowl
  • whisk
  • drinking glass
  • two flat dishes
  • two forks
  • foam spoon

Ingredients

Units Scale

SUSHI RICE

  • 150 grams sushi rice
  • 2 tbsp rice vinegar
  • 1 tbsp white sugar
  • 1/2 tsp salt

LIGHT SAUCE

  • 50 grams mayonnaise
  • 10 grams Sriracha (or any other hot sauce you like)

DARK SAUCE

  • 50 grams soy sauce
  • 50 grams Mirin
  • 50 grams white sugar

TEMPURA BATTER

  • 100 grams all-purpose flour
  • 100 grams corn starch (or potato starch)
  • 1 egg
  • 100 milliliters ice-cold water
  • 1/2 tsp salt

FILLING

  • 150 grams salmon filet
  • 2 tbsp Sriracha (or any other hot sauce you like)

OTHER INGREDIENTS

  • 2 full-sized Nori sheets
  • 70 grams Panko (or regular bread crumbs)
  • 500 milliliters deep-frying fat (depending on your pot)
  • sesame seeds
  • spring onions

Instructions

  1. Let’s start with the sushi rice: Wash the rice under cold water until the water runs clear. This is important as it removes all the starch and prevents the rice from becoming mushy. Now, place the rice in a rice cooker or pot and add 400ml (1 + 2/3 cup) of water. I use a little less than 1:1.5 ratio rice to water, as there’s still water left on the rice from washing. Let the rice cook.
  2. To get that authentic sushi flavor, the rice will be soaked in a sauce. For this, heat rice vinegar, sugar, and salt in a small pot until the sugar and salt have dissolved. Set aside to cool. As it cools, the sauce will thicken slightly.
  3. Now, let’s prepare the salmon filling. Rinse the salmon under cold water, dry it, then chop it into rough cubes. In a bowl, mix it with Sriracha, and it’s ready. Keep the salmon chilled until use.
  4. By now, the rice should be cooked. Transfer it to a medium-sized bowl and pour over the rice vinegar-sugar-salt sauce. Mix everything until the sauce is distributed and absorbed by the rice. Let the rice cool completely.
  5. Meanwhile, prepare the topping sauces. For the light sauce, simply mix mayonnaise and Sriracha, thinning it with a bit of water to make it easier to spread. For the dark sauce, heat soy sauce, Mirin, and sugar in a small pan or pot until the sugar dissolves. Set aside to cool. Once the sauce is cold, it will thicken a bit. I like to pour the sauces into squeeze bottles, but you can also spoon them over the sushi later or use them for dipping. Keep the sauces chilled until use.
  6. In the meantime, you can prepare your work surface. Take a bamboo rolling mat, also known as Makisu, and wrap it on both sides with a layer of plastic wrap. Press the ends well onto the mat. Then fill a medium-sized bowl with a little water, as you’ll need it for your fingers to prevent the rice from sticking to them. Then you’ll need a cutting board and a sharp knife to halve the rolls. Finally, halve your Nori sheets and set them aside.
  7. Once the rice is cold, you can start rolling. Place the Makisu with the sticks horizontally in front of you. Place a Nori sheet with the shiny, smooth side down on the bamboo mat. Dip your fingers in the water and take about 1 heaped tablespoon of rice, spreading it with your fingers on the Nori sheet. It takes a bit of practice to handle the rice, but just take your time and moisten your fingers again if it becomes difficult to spread the rice. I press and push it in the direction I want it. I leave about 1/2-1cm (0.2″-0.4″) free at the top edge of the Nori sheet. When the rice is evenly distributed, turn the Nori sheet over so that the rice side is now facing down. Place a strip of the salmon filling in the center of the Nori sheet, a bit more than a finger thick. Now roll the Nori sheet so that the bottom end lands directly over the salmon filling. Then press everything tightly from the outside, then close the roll with a twist and press again. Take the finished sushi roll and halve it on the cutting board. Proceed the same way with the other rolls and set them aside.
  8. Now prepare the tempura batter. Mix flour, cornstarch, and salt in a large bowl. In a glass, stir the egg and ice-cold water starting with 100ml (3.5 oz) of water, and pour it into the dry ingredients. Quickly whisk everything until it’s creamy. If the batter is too thick, add 1 tablespoon of water and stir. We aim for a creamy-thick consistency. Better too thick than too thin, so really only adjust the water carefully. It also depends on how much liquid the egg brings. Pour the batter into a flat dish. Do the same with the Panko.
  9. Now you can bread the rolls. Take two forks and place the first roll in the tempura batter, distributing the batter over the entire roll. You can also gently turn it. Lift it up and let the excess batter drip off. Now place the roll directly into the Panko and press it onto the roll with the forks. You should now have a compact roll where the batter adheres well and nothing drips. Bread the rolls one by one and set aside.
  10. Now heat the frying oil to 190°C/375°F in a small, deep pot. Make sure to use enough oil so that the rolls can be completely submerged. I used solid vegetable fat in block form. Once the temperature is reached, place two rolls at a time into the oil. Be careful as the oil may bubble when the rolls are added. It’s best to use a foam spoon for this. The temperature will then drop to about 175°C/347°F. Fry the rolls in the oil for a total of 5 minutes. Each roll only absorbs about 10g (1/3 oz) of fat. I weighed the fat before and after 😀 This is because the fat is hot enough to instantly seal the crust. That’s why it’s also important to bring the fat to the right temperature. If the fat is too cold, the roll absorbs more fat and becomes soggy and not crispy.
  11. When the rolls are done frying, remove them from the fat and let them drain on a rack and cool slightly. Cut the rolls into 6 pieces each and arrange them on a plate. Next, drizzle the light and dark sauces over the rolls in a zigzag direction. Finally, you can sprinkle some sesame and finely chopped spring onions as a topping.

Notes

The calorie information may vary depending on the product used, country and region.

  • Passive Time: 20 min
  • Cook Time: 55 min

Café de Paris Butter

Café de Paris Butter

von | Mai 1, 2024 | ALL YEAR, BUTTERY, DIPS & SPREADS, EASY, EVERYDAY, HERBACEOUS, INTERNATIONAL, MARINADES & SAUCES, UP TO 30 MINUTES, UP TO 500, VEGETARIAN

Café de Paris Butter

Café de Paris Butter

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May 1, 2024 by Kimberly

Unleash the flavors with Café de Paris Butter! A rich, herb-infused delight perfect for transforming steaks and vegetables into gourmet experiences.

10 MINUTES

EASY

VEGETARIAN

INT.

180 PER PORTION

HERBACOUS
BUTTERY

EVERYDAY

DIPS & SPREADS

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Experience the essence of French cuisine with Café de Paris Butter, a luxurious compound butter that enriches any dish it touches. This delightful blend is packed with herbs and spices, making it an ideal gourmet addition to your kitchen repertoire.

How to serve:
Café de Paris Butter is best served melted over hot steaks, grilled chicken, or roasted vegetables. Its rich flavor also complements baked potatoes and fresh bread. For an exquisite culinary twist, try spreading it on your favorite toasted baguette or incorporate it into pasta for a creamy, herbaceous sauce. Its gourmet flair will transform ordinary meals into memorable dining experiences.

How to store:
Keep your Café de Paris Butter fresh by storing it wrapped in parchment paper in the refrigerator, where it will last up to one week. For longer preservation, freeze it, ensuring you always have a batch ready for use.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Café de Paris Butter
Café de Paris Butter
Café de Paris Butter
„Let’s make a piece of happiness“

INGREDIENTS

FOR 8 PORTIONS

BASE

  • 150g butter (1 stick butter + 1 tbsp)
  • 100g creme fraiche (1/2 cup)
  • 1/2 tsp dijon mustard
  • 1 tsp white wine vinegar
  • 1 shallot
  • 1 garlic clove

HERBS & SPICES

  • 1 tbsp dried parsley
  • 1/2 tsp curry powder
  • 1/4 tsp dried dill
  • 1/4 tsp paprika powder
  • 1/4 tsp dried marjoram
  • 1/4 tsp salt
  • 1/8 tsp dried thyme
  • 1/8 tsp dried rosmary
  • 1/8 tsp ground black pepper
Café de Paris Butter
}

ACTIVE: 2 min

PASSIVE: –

PREPARATIONS

Recommended Equipment
  • sharp knife
  • cutting board
  • small bowl
  • fork
  • Let the butter come to room temperature.
  • Peel the shallot and finely dice it.
  • Peel the garlic clove.
}

ACTIVE: 5 min

PASSIVE: –

COOKING

1. Mix butter, crème fraîche, white wine vinegar, and Dijon mustard together in a bowl.

2. Add the finely diced shallot. Also, finely chop or press the garlic clove and add it to the mixture.

3. Finally, add rosemary, parsley, dill, curry, paprika, marjoram, thyme, salt, and pepper to the bowl and mix everything well. Taste and adjust seasoning as needed.

4. Roll the butter in parchment paper or place it in a bowl.

NOTE: The calorie information may vary depending on the product used, country and region.
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Infused Béchamel Sauce

Infused Béchamel Sauce

von | März 14, 2024 | 60 TO 120 MINUTES, ALL YEAR, CLASSICS, COMFORT FOOD, CREAMY, FRENCH, INTERMEDIATE, MARINADES & SAUCES, MILK & CREAM, UP TO 500, VEGETARIAN

Infused Béchamel Sauce

Infused Béchamel Sauce

JUMP TO RECIPE
JUMP TO VIDEO

March 13, 2024 by Kimberly

Discover the magic of infused béchamel sauce! This recipe blends rich, creamy milk with fragrant herbs to elevate your favorite dishes. A symphony of flavor awaits!

95 MINUTES

INTERMEDIATE

VEGETARIAN

FRENCH

213 PER PORTION

COMFORT FOOD / CREAMY

CLASSIC

SAUCE

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the heartwarming world of homemade sauces with my infused béchamel sauce! This isn’t just any sauce – it’s a creamy, dreamy blend that transforms ordinary meals into gourmet experiences. By infusing milk with a bouquet of herbs, the classic béchamel is taken to new heights. Perfect for those looking to add a touch of elegance to their culinary creations.

How to serve:
Serve this infused béchamel sauce over pasta or your favorite vegetables. It pairs beautifully with lasagna, turning a simple dish into a lavish feast. Drizzle it over roasted potatoes or steamed broccoli to add a creamy, herby twist. Whether it’s a family dinner or a special occasion, this sauce brings sophistication and depth to any meal.

How to store:
Keep your infused béchamel sauce fresh by storing it in an airtight container in the refrigerator. It will stay delicious for up to 3 days.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Infused Béchamel Sauce
Infused Béchamel Sauce
Infused Béchamel Sauce
„Let’s make a piece of happiness“

INGREDIENTS

FOR 6-8 PORTIONS

INFUSED MILK

  • 700ml full-fat cow milk (3 cups)
  • 1 white onion
  • 3-4 parsley stems
  • 1 bay leaf
  • 1 tsp black pepper corns

BÉCHAMEL SAUCE

  • 70g butter (2.5 oz)
  • 70g all-purpose flour (2.5 oz)
  • 1 garlic clove
  • 1/2 tsp salt
  • 3/8 tsp white pepper
  • 1/2 nutmeg
Infused Béchamel Sauce
}

ACTIVE: 2 min

PASSIVE: –

PREPARATIONS

Recommended Equipment
  • sharp knife
  • cutting board
  • small pot
  • medium-sized pot
  • wooden spoon
  • whisk
  • grater
  • strainer
  • pouring jug
  • Peel the onion and cut it in half.
  • Peel the garlic clove and cut it into quarters.
}

ACTIVE: 35 min

PASSIVE: 60 min

COOKING

1. In a small pot, bring the milk to a simmer with the onion halves, parsley, bay leaf, and peppercorns over medium heat. Lower the temperature and let it simmer gently for 10 minutes.

2. After 10 minutes, remove the pot from the heat and let it sit, covered, for about 60-90 minutes to infuse.

3. Place a strainer over a measuring cup and pour the milk through it. Discard the solids. Set the strained milk aside.

4. In a medium-sized pot, melt the butter over medium heat. Add the quartered garlic clove and let it sizzle in the butter briefly, then remove it.

5. Add all the flour to the melted butter and stir quickly with a wooden spoon until smooth. The mixture should resemble a paste. Take the pot off the heat and whisk in the first 100ml (1/2 cup) of milk until smoothly combined. Return the pot to the stove and bring to a brief boil while stirring constantly – this will happen quickly. Remove from the heat again and add the next 100ml (1/2 cup) of milk. Stir well, return to the heat, and let it come to a boil again. Continue this process with the remaining milk, adding 100ml (1/2 cup) at a time: remove from heat, add milk, stir, return to heat, bring to boil, and repeat.

6. After about 25 minutes, the sauce should be similar in consistency to melted cheese and you shouldn’t taste the flour anymore. Now, take the sauce off the heat and season it. Grate in some fresh nutmeg and add 3/8 tsp of salt and 1/4 tsp of pepper.

NOTE: The calorie information may vary depending on the product used, country and region.
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Easy Dumpling Dipping Sauce

Easy Dumpling Dipping Sauce

von | März 3, 2024 | ALL YEAR, CHINESE, DIPS & SPREADS, EASY, EVERYDAY, MARINADES & SAUCES, SALTY, UMAMI, UP TO 30 MINUTES, UP TO 500, VEGAN, ZESTY

Easy Dumpling Dipping Sauce

Easy Dumpling Dipping Sauce

JUMP TO RECIPE
JUMP TO VIDEO

March 9, 2024 by Kimberly

Dip into delight with this easy Dumpling Dipping Sauce! A perfect blend of soy sauce, sriracha, and lemon juice for an unforgettable taste.

5 MINUTES

EASY

VEGAN

CHINESE

14 PER PORTION

UMAMI / ZESTY

EVERYDAY

DIPS & SPREADS

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Elevate your dumpling experience with this easy Dumpling Dipping Sauce! This simple yet irresistible sauce combines the umami of soy sauce, the heat of sriracha, and the tanginess of lemon juice to create a mouthwatering condiment. It’s the perfect companion for any dumpling, adding a zesty and spicy kick that will leave you craving more.

How to serve:
This versatile dipping sauce is ideal for accompanying any kind of dumplings, whether they’re steamed, fried, or boiled. Serve it in a small bowl alongside your favorite dumplings, maybe these juicy pan-fried pork dumplings, for an instant flavor upgrade. It’s also great with spring rolls, potstickers, or korean pancakes.

How to store:
Keep this Dumpling Dipping Sauce fresh by storing it in an airtight container in the refrigerator. It stays flavorful for up to five days, ensuring you have delicious dipping sauce ready whenever those dumpling cravings hit.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Easy Dumpling Dipping Sauce
Easy Dumpling Dipping Sauce
Easy Dumpling Dipping Sauce
„Let’s make a piece of happiness“

INGREDIENTS

FOR 2 PORTIONS

SAUCE

  • 2 tbsp soy sauce
  • 1 tbsp lemon juice
  • 1/2 tbsp sriracha
Easy Dumpling Dipping Sauce
}

ACTIVE: –

PASSIVE: –

PREPARATIONS

Recommended Equipment
  • sharp knife
  • cutting board
  • small bowl
  • none
}

ACTIVE: 5 min

PASSIVE: –

COOKING

1. Cut the lemon in half and put 1 tbsp of the lemon juice in a small bowl. Mix with 2 tbsp soy sauce and 1/2 tbsp sriracha sauce and serve with your favorite dumplings.

NOTE: The calorie information may vary depending on the product used, country and region.
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