Australian🥫 Sauces & condiments

Black Vinegar Dumpling Sauce

Name: Black Vinegar Dumpling Sauce
Cuisine: Australian
Ingredients: 60 g rock sugar (yellow); 150 ml soy sauce; 300 ml Chinkiang black vinegar; 150 ml red vinegar

A simple yet complex dumpling sauce that balances savoury, sweet and sour tastes. Made with black vinegar, red vinegar, soy sauce and rock sugar. Freshly made, it has a sharp acidity, but mellows as it ages, with the sweetness and umami becoming more pronounced. Keeps indefinitely in the pantry.

Adapted from a video by Adam Liaw

Dumpling School #5 | Black Vinegar Dumpling Sauce

Watch on YouTube

Ingredients

rock sugar (yellow)60 g
soy sauce150 ml
Chinkiang black vinegar300 ml
red vinegar150 ml

Steps

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1
Combine rock sugar and soy sauce, then heat gently over low heat while stirring until the sugar completely dissolves, creating a silky sweet soy syrup.
2
Pour the Chinkiang black vinegar and red vinegar into the cooled syrup, then gently stir to combine all flavours evenly.
3
Pour the sauce into a clean bottle. If you have leftover aged sauce from a previous batch, use it as a starter to accelerate flavour development. Store in the pantry at room temperature—no refrigeration needed. Ideally, let it age for one to two months before using, though it can be used immediately if blended with aged sauce.

Black Vinegar Dumpling Sauce

Ingredients

Steps

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