Whatever you need to dip – we don’t judge – it will be infinitely tastier if dipped in an oo’mämē bath. We’re thinking dumplings or eggrolls but wouldn’t say no to scallion pancakes or coconut shrimp or even tostones. Depending on where you are traveling with your appetizer or other, try this quick mix of just three ingredients.

If your dunkers are boiled or steamed, they will truly benefit from the full-on flavor of an oo’mämē based sauce. But if they are pan sautéed or fried, this simple dip of vinegar and soy will cut through the richness of the oil-based cooking technique. Pretty much that’s a win-win.

oo’mämē Chinese Dipping Sauce

oo’mämē Kitchen

Category

Dressings & Sauces

This is the dipping sauce that knows no limits. Perfect for Chinese, Japanese, or even an empanada or wherever you might use a Cuban mojo sauce. It's a combo of the acid and umami, alongside feisty chiles that will get this party going.   

Ingredients

• 1/2 cup rice wine vinegar
• 1/4 cup soy sauce
• 2 Tablespoons oo’mämē Chinese or Mexican Chile Crisp 
• Dipping Sauce suggested garnishes: sliced scallions, orange zest

Directions

1. Whisk together the vinegar, soy sauce and oo’mämē of choice in a small mixing bowl. Transfer dipping sauce to a serving bowl and garnish as desired.

2. 吃吃吃 (Eat! Eat!! Eat!!!)