Crispy Shallot and Garlic Dipping Sauce for Dumplings




  • 1 ½ tablespoons safflower oil
  • 2 tablespoons  shallots, peeled, chopped 1/4 ” dice
  • ¼ teaspoon fresh ginger, peeled and minced
  • ½ teaspoon fresh garlic, peeled and minced
  • 1 tablespoon garlic scapes*, sliced thinly, or scallions
  • 1 tablespoon coconut cane sugar
  • 1 ½tablespoons soy sauce, or tamari
  • 3 tablespoons water
  • pinch  sesame seeds
  • 1 pinch red pepper flakes
  • 1 slice fresh lemon


Heat the 1 1/2 T. safflower oil in a small skillet over moderate – high heat. Add the shallots, and cook until light brown and crispy, stirring a bit. The flavor intensifies as the color darkens. With a slotted soon, remove the shallots to a plate lined with a paper towel. In a medium sized skillet, add 1 T. of reserved shallot oil, and turn up heat to moderate. Add garlic and ginger, stir fry 1 minute, do not color. Add the rest of the ingredients. Bring to a boil then down to a mere simmer, and cook until the flavors are blended, about 2 minutes. Add half of the crispy shallots to the dip. Add some more water if needed, and has condensed too much.
Add the last half of the crispy shallots to the dip when serving.


Servings: 8

*Garlic scapes are available at Farmers’ Markets in late spring and early summer. So delicious, they look likea curly scallion with a strong garlic flavor.



Recipe Category

Leave a Reply

Your email address will not be published. Required fields are marked *