Finally! I've been waiting for this one! :) I'd love to see more short recipes like this, for some nice condiments or side dishes... Especially sauces that you can age and re-fill, like this one. (One sauce that comes to mind is whatever it is they use at (some) Japanese unagi restaurants).
As an American living in the rural south; 1/4 c table sugar 150 ml soy sauce 100 ml Sherry cooking wine 200 ml quality Balsamic Vinegar 75 ml red cooking wine 75 ml red wine vinegar I have to say it has pretty good balance and an idea of what that sauce might taste like. The goal is to build on this as an aged base while incorporating future batches of your recipe.
I'm a long time fan Adam, and you consistently produce quality material, well explained, and allows me to bridge my knowledge. Well done to you and your team.
This is basically the same kind of sauce that the Filipino restaurants in my town use when they serve lumpia (eggrolls, but very thin, crispy wrappers). It's great! I'm going to have to find some different kinds of vinegar and see if I can nail down an even better version now...
Have you noticed a point where it stops getting better? I'm just curious what the optimal time to leave it alone is. Also, do you have any preference between plastic or glass to store it? Plastic will allow more oxidation as it's somewhat permeable. Sort of like a wine barrel.
Perhaps consider a glass bottle with a wooden cork. The glass would protect from any chemical leaching which you might get from plastic (depending the grade of plastic, the acidity level of the mixture, and exposure to UV light). A natural cork would allow some oxidation, as it does with corked wine.
If I wanted to add shitake mushrooms, would you cook them in the soy/sugar mixture then stain out? Or leave them in the bottle to age? Would love to see some variations of this, not sure what's '' Safe'' to leave on shelf for 2 months. I would like to add some kind of fish sauce.
Now that we’re all stuck at home b’coz of ‘Convid’ your recipes are a Boredom saver, have been honing my cooking skills & trying all your recipes at home, ( but no parties.....) only with family members. Thank you Adam. Cheers
Awesome video. I've been making mine by using Balsamic vinegar and red soy sauce, with just a dash of oyster sauce. Mixed with chilli oil and crushed ginger... hou mei do
Oooh this in interesting, I never knew you could age dumpling sauce, I always wonder why my homemade sauce is sharp while my favourite dumpling restaurant has a much more rounded taste sauce, now I know :D
How would you infuse the mushrooms into something like this? Would you just add them and let them sit for a day or two? I am loving your videos. They have a calming quality that I really need, on top of being very informative.
Great stuff. Love this channel! I used to live in Shanghai for two years. I make my own dumplings but never thought to make my own sauce. I’m going to give this a go. Seeing that I’ll probably do the same thing and keep an ongoing batch, I think I’ll use a glass bottle. I worry about the breaking down of plastic I’m with all those ingredients over that stretch of time. What are your thoughts on that?
Hello Adam, love your videos. I have been trying to find the bottle that you use to store the sauce in and I’m not able to find it. Can you tell me what brand it is and how many ounces/ milliliters it is. Thank you so much. I can’t wait to start making your dishes. Next up, Ramen eggs!
Hi Adam, I really like your videos. Question on soy sauce, I grew up using Kikkoman shoyu sauce which seems alot saltier than most others. My question is what soy sauce would you recommend? It just seems most chefs just say use soy sauce but there are so many different types and would like to get the same or similar flavor profile.
I loved how you nonchalantly mention some in freezer from making them in week 1. 😂. I have 4 teenagers in our household. Left over dumplings?🤣🤣🤣. I wish. I can double your recipe, fold my heart out, then sneak half into the deep freeze. I come back a few days later and they are gone...disappeared...as if I never made them. 🥺....🧐....make more😁. Thank you for this sauce. I love vinegar to dip dumplings. I usually just use Chinese black vinegar and a bit of soy and chili oil. Yummmmmm😋
Hi Adam, this sounds delicious and I very much want to try it. I even have a bottle of said black vinegar, but it's opened (for a year or so) and I haven't used it in a while. How long would you say is the shelf life once opened and not refrigerated?
thinking about aging a liquid of course i think what would this taste like if you threw it in an ex bourbon cask get the tannins and some sweetness from the barrel and any bourbon flavors left over
Hi @Adamliaw thank you very much. I really enjoyed your Video and can't wait to try it with dumplings👌. But I have a question... I am still desperately waiting for a ramen noodle recipe with your awesome explanations. The weather gets really bad in Germany and it's time to get ramen frequently to stay healthy😋. And the ramen school can't really be done without the noddles😭. Keep on your great work. I love you style of complete relaxed cooking videos.
Use the oyster sauce to add the sweetness and use few onion oil or chili oil would help to remove the sharpness. Except for some area in south china, most of the people just prefer to use simple vinegar (a good one) with ginger or garlic, for me the dipping's purpose is only to bring some freshness to the dumpling so you can eat more xD
I finally have all of the ingredients to make this except the Chinese red vinegar. I live in the United States and I can’t find it anywhere, can’t even order it online. Would red wine vinegar be an appropriate substitute?
Alyssa, I have noticed two issues with alternative sweeteners in aged and fermented foods: 1. Some change flavor profiles when aged in solution with, usually for the worse. An example is alcohol extracted Stevia, which becomes quite bitter and distasteful when aged in a vinegar. 2. The amount of something like monkfruit extract that would be needed to stabilize the soy sauce flavor to what you are looking for in this sauce. Play with it and let us know if you find something that works.
Hi Adam! I just started watching your videos and love them already! For this recipe, could I use apple cider or balsamic vinegar? It sounds like keeping the basic combination of acidity and sweetness is more important than the specific vinegar flavor.
Do you have a dumpling dipping sauce that you make using basic vinegar's , sugar and soy sauce???? I live in a part of the US that you can't readily get the Japanese style vinegar's and things. I love dumplings have not tried making them yet, but when I buy them, you never get enough sauce with them.
Jim, a good quality balsamic vinegar will be similar to the Chinkiang Black vinegar, but tends to be sweeter, so you may want to cut back on the sugar a touch.
Don't forget the lowly Balsamic Vinegar [ the real stuff, watch out for coloring and molasses.....] ---- Sometimes it is easier to grab than the Chinese Black Vinegar.
He most likely pays attention to what kind of plastic bottle he uses. Make sure it doesn't contain any softeners, or order ones that are specifically produced for storing liquids for long amounts of time. Can't see how using a glass container would be negative in any way.
Asian food doesn't contain a lot of sugar. And this isn't a lot of sugar. It's just that in Asian food sugar is added in different places and you can see it being added, rather than being hidden in processed foods. This is around the same amount of sugar that you would get in a single large soft drink, or in a jar of commercial pasta sauce, but rather than having all that sugar at one meal this amount of dumpling sauce would last an entire family an entire year.
Gordon Ramsay’s version: Rock sugar, soy sauce, black vinegar, red vinegar, done! 30 seconds. Adam, I want so much to be excited about your videos, but I mostly avoid them instead, fearing the endless redundancy. Please just trim a little bit of the comments, like the one saying you add rock sugar because you want a sweet taste... duh! And endless introductions, we are here for your charisma and great recipes and awesome philosophy. Yes, we already suspected there are different kinds of dumplings and that umami is a flavor...
Why does watching Adam's videos give me a sense of inner calm?
This guy must be the anti-Gordon Ramsay...
Finally! I've been waiting for this one! :) I'd love to see more short recipes like this, for some nice condiments or side dishes... Especially sauces that you can age and re-fill, like this one.
(One sauce that comes to mind is whatever it is they use at (some) Japanese unagi restaurants).
dumpling sauce was what got me a truly appreciate chinese black vinegar in the first place. love the stuff.
How does it taste compared to like rice vinegar?
As an American living in the rural south;
1/4 c table sugar
150 ml soy sauce
100 ml Sherry cooking wine
200 ml quality Balsamic Vinegar
75 ml red cooking wine
75 ml red wine vinegar
I have to say it has pretty good balance and an idea of what that sauce might taste like. The goal is to build on this as an aged base while incorporating future batches of your recipe.
Are you going to make more episodes of ramen school? They are defienetly the best ramen videos on youtube!
Yasssssss I finally found this video AGAIN. Listen I love love love your receipe. It’s PERFECTO❤❤❤❤
I'm a long time fan Adam, and you consistently produce quality material, well explained, and allows me to bridge my knowledge. Well done to you and your team.
This is basically how I make mine too, except now I will be using red vinegar too and aging it. Another great, helpful video!
Ok! This is awesome. I’ve been using the black vinegar on its own which I LOVE, but I’m definitely going to make this too.
Adam, I always find your vids very soothing and entertaining! Thank you, definitely trying this recipe
First thoughts "Ooo yay, new Adam video"
This is basically the same kind of sauce that the Filipino restaurants in my town use when they serve lumpia (eggrolls, but very thin, crispy wrappers). It's great! I'm going to have to find some different kinds of vinegar and see if I can nail down an even better version now...
Have you noticed a point where it stops getting better? I'm just curious what the optimal time to leave it alone is. Also, do you have any preference between plastic or glass to store it? Plastic will allow more oxidation as it's somewhat permeable. Sort of like a wine barrel.
Perhaps consider a glass bottle with a wooden cork. The glass would protect from any chemical leaching which you might get from plastic (depending the grade of plastic, the acidity level of the mixture, and exposure to UV light). A natural cork would allow some oxidation, as it does with corked wine.
@manatoa1, tantalus is correct. Unsafe to use plastic especially for acids. "Optimal" depends on the ferment. They usually get better with time.
I know what I am making this weekend. Thank you bunches.
If I wanted to add shitake mushrooms, would you cook them in the soy/sugar mixture then stain out? Or leave them in the bottle to age? Would love to see some variations of this, not sure what's '' Safe'' to leave on shelf for 2 months. I would like to add some kind of fish sauce.
So when the apocalypse happens I will at least have dumpling sauce.
And Twinkie’s. 😂
@@killerfunghoul3948 ... right
chug chug chug
Welp, it's here now.
Well here it is lol
Great stuff. What is the name/type of the beautiful saucepan are you using?
Now that we’re all stuck at home b’coz of ‘Convid’ your recipes are a Boredom saver, have been honing my cooking skills & trying all your recipes at home, ( but no parties.....) only with family members. Thank you Adam. Cheers
thank, gonna try this.
cant wait for dumpling school to start again 😁.
maybe soup-dumplings? 🤔
This is going in my favorites for sure
Thanks Adam. Loving your recipes. Thank you again.
I'm a new subscriber. Love your accent and this recipe. Thanks!
Awesome video.
I've been making mine by using Balsamic vinegar and red soy sauce, with just a dash of oyster sauce.
Mixed with chilli oil and crushed ginger... hou mei do
So glad I stumbled across your channel
Oooh this in interesting, I never knew you could age dumpling sauce, I always wonder why my homemade sauce is sharp while my favourite dumpling restaurant has a much more rounded taste sauce, now I know :D
Why would you use rock sugar as opposed to granulated sugar or brown sugar?
YES, add some fresh ginger and maybe chili oil to the sauce before eating with dumplings and 👌
How would you infuse the mushrooms into something like this? Would you just add them and let them sit for a day or two?
I am loving your videos. They have a calming quality that I really need, on top of being very informative.
can we get a moment of appreciation for the cinematography of this video? soooo beautiful
A question only kind of related to the recipe: where do you get those squirt bottles? They look amazing and I'd love to get a few for myself.
I’m with you on that. Great size and I suspect the lid might be flipped over and used as a funnel.
is this the cantonese black vinegar or the northern chinese dumpling black vinegar? very different things
I really love that pot, is it from a brand or was it handmade?
www.globalkitchenjapan.com/products/asahi-pure-copper-yukihira-saucepan-18cm
Please teach us xiaolongbao!! the best dumplings I ever had, in Singapore at Din Tai Fung.
Great stuff. Love this channel! I used to live in Shanghai for two years. I make my own dumplings but never thought to make my own sauce. I’m going to give this a go. Seeing that I’ll probably do the same thing and keep an ongoing batch, I think I’ll use a glass bottle. I worry about the breaking down of plastic I’m with all those ingredients over that stretch of time. What are your thoughts on that?
@f0t0b0y: How did it go?
Hello Adam, love your videos. I have been trying to find the bottle that you use to store the sauce in and I’m not able to find it. Can you tell me what brand it is and how many ounces/ milliliters it is. Thank you so much. I can’t wait to start making your dishes. Next up, Ramen eggs!
Pretty sure this is it... www.storagebox.co.nz/kitchen/bottles-jars/decor-sauce-bottle-1l
Greg, thank you very much for that. Been looking for them.
Hi Adam, I really like your videos. Question on soy sauce, I grew up using Kikkoman shoyu sauce which seems alot saltier than most others. My question is what soy sauce would you recommend? It just seems most chefs just say use soy sauce but there are so many different types and would like to get the same or similar flavor profile.
I loved how you nonchalantly mention some in freezer from making them in week 1. 😂. I have 4 teenagers in our household. Left over dumplings?🤣🤣🤣. I wish. I can double your recipe, fold my heart out, then sneak half into the deep freeze. I come back a few days later and they are gone...disappeared...as if I never made them. 🥺....🧐....make more😁.
Thank you for this sauce. I love vinegar to dip dumplings. I usually just use Chinese black vinegar and a bit of soy and chili oil. Yummmmmm😋
Hi Adam, this sounds delicious and I very much want to try it.
I even have a bottle of said black vinegar, but it's opened (for a year or so) and I haven't used it in a while.
How long would you say is the shelf life once opened and not refrigerated?
macsmith2013 vinegar doesn’t go bad
Had to weed through a bit of videos to get here, but this is amazing. Such a wonderful base to play with and so good on its own. Thank you sir
thinking about aging a liquid of course i think what would this taste like if you threw it in an ex bourbon cask get the tannins and some sweetness from the barrel and any bourbon flavors left over
Hi @Adamliaw thank you very much. I really enjoyed your Video and can't wait to try it with dumplings👌.
But I have a question... I am still desperately waiting for a ramen noodle recipe with your awesome explanations. The weather gets really bad in Germany and it's time to get ramen frequently to stay healthy😋.
And the ramen school can't really be done without the noddles😭.
Keep on your great work. I love you style of complete relaxed cooking videos.
Use the oyster sauce to add the sweetness and use few onion oil or chili oil would help to remove the sharpness. Except for some area in south china, most of the people just prefer to use simple vinegar (a good one) with ginger or garlic, for me the dipping's purpose is only to bring some freshness to the dumpling so you can eat more xD
You are a very good teacher 🥟🥟🥟🥟🥟my mom add bonito flakes also in the sauce.
I finally have all of the ingredients to make this except the Chinese red vinegar. I live in the United States and I can’t find it anywhere, can’t even order it online. Would red wine vinegar be an appropriate substitute?
Yes you can! But you might need to adjust the acidity
You can find it in Asian Grocery stores or order it online.
Could you substitute the sugar to make it sugar-free and it still last forever (like with Monk Fruit or Erythritol)?
Any type of sugar will be fine, but the flavor profile will be changed. The salt and vinegar is what makes it last for a long time.
Alyssa, I have noticed two issues with alternative sweeteners in aged and fermented foods:
1. Some change flavor profiles when aged in solution with, usually for the worse. An example is alcohol extracted Stevia, which becomes quite bitter and distasteful when aged in a vinegar.
2. The amount of something like monkfruit extract that would be needed to stabilize the soy sauce flavor to what you are looking for in this sauce.
Play with it and let us know if you find something that works.
i just wondering if we can make our own black aged vinegar at home
I love dumpling school!! Please do one on 小籠包 it’s been a dream of mine to learn how it’s done
YAS! I thought you’d forgotten ❤️thanks!
Your channel is spectacular
Would it be good with some ginger wine?
Will red wine vinegar work for this recipe?
Whan kind of soy sauce?, because in my country have a lot of type soy sauce
Is there a healthy version... Rock sugar seems unhealthy... Can use honey?
Please can you show us how to make the translucent dumpling pastry? Thank you
Is this the black vinegar you used in the Shandong Roast Chicken video?
whats the reason for using rock sugar ?
Balance.
I like Kepjac Manis on my dumplings at home.
can you use palm sugar?
Yes you can. It would be similar to light brown sugar and would add traces of secondary flavors.
Salivating.
Hey Adam love your channel my favorite cooking channel I have seen do you have any channels you personally watch related to cooking
I was getting excited. Very actually. Like damn your voice is perfect. But no really, holiday is coming and I want practice!
Hi Adam! I just started watching your videos and love them already! For this recipe, could I use apple cider or balsamic vinegar? It sounds like keeping the basic combination of acidity and sweetness is more important than the specific vinegar flavor.
I love your pot that you use, where is it from? I also love your videos and just recently stumbled upon them :)
Thanks yoi for.sharing.this
Thank you v much. V useful
Where did you get that saucepan??
Do you have a dumpling dipping sauce that you make using basic vinegar's , sugar and soy sauce???? I live in a part of the US that you can't readily get the Japanese style vinegar's and things. I love dumplings have not tried making them yet, but when I buy them, you never get enough sauce with them.
Jim Nicholas Sr he says malt and sherry vinegar in the video
@@Geryonstar Thank you, I did not hear that part, I will have to re-watch it. Hopefully without being disturbed this time.
Jim, a good quality balsamic vinegar will be similar to the Chinkiang Black vinegar, but tends to be sweeter, so you may want to cut back on the sugar a touch.
@@Bear-cm1vl Thank You , This is a great help.
Now I need to figure out what black vinegar is!
can we make our own black vinegar?
Hi Adam, is this dumpling sauce same as ChikChow ? (my spelling may be wrong)
Are you using aluminum yukihira?
Don't forget the lowly Balsamic Vinegar [ the real stuff, watch out for coloring and molasses.....] ---- Sometimes it is easier to grab than the Chinese Black Vinegar.
I hope you can show how to make xia lung bao from scratch next time :)
love it ♥
So, its a sort of 'solera' process for making dumpling vinegar.
Thanks😊❤
Hope you are well!
man I wish that youtube would give me notifications for channels that I have give me all notifications for
Need a sauce recipe for beef negamaki
Isn't that just sweet & sour sauce without the starch?
Can you do an episode on gyoza, kudasai?
👍👍👍
thanks a lot
A strange one but balsamic also works really well
soup dumplings when?
Nuoiace, mate!... 😅😁
Can someone or anyone clarify whether or not this is really Adam liaw RUclips page? Or is this someone just taking the videos from TV?
Jennifer Dunn it’s his it’s linked from the Facebook page he runs himself
@@Geryonstar thank you!
I'd be so tempted to solera age in a barrel. Or at least add wood chips.
you always seem so polite and friendly. I hate it...
How about the fact that you use a plastic bottle? Does that change the flavour over time due to the plastic ?
He most likely pays attention to what kind of plastic bottle he uses. Make sure it doesn't contain any softeners, or order ones that are specifically produced for storing liquids for long amounts of time. Can't see how using a glass container would be negative in any way.
I add laoganma to mine
So much sugar in so many sauces...so frustrating when trying to cut back on it in general yet you love Asian foods
Asian food doesn't contain a lot of sugar. And this isn't a lot of sugar. It's just that in Asian food sugar is added in different places and you can see it being added, rather than being hidden in processed foods. This is around the same amount of sugar that you would get in a single large soft drink, or in a jar of commercial pasta sauce, but rather than having all that sugar at one meal this amount of dumpling sauce would last an entire family an entire year.
But, chili oil...
It would be great, if you made a video about Miso-Ramen.
Fuck, I'm so hungry now
I'snt soy bad for men's testosterone? i would use whorchester sauce instead
:o
lol why does this take 6 minutes to explain
Made five years ago you say? You been on RUclips around 6 years and you didn’t share a fermented how to video? Uh Huh 😒 Riiiiight🤨
Gordon Ramsay’s version: Rock sugar, soy sauce, black vinegar, red vinegar, done! 30 seconds.
Adam, I want so much to be excited about your videos, but I mostly avoid them instead, fearing the endless redundancy. Please just trim a little bit of the comments, like the one saying you add rock sugar because you want a sweet taste... duh! And endless introductions, we are here for your charisma and great recipes and awesome philosophy. Yes, we already suspected there are different kinds of dumplings and that umami is a flavor...
Please let the guy talk, he is dispensing untold truths and the culinary wisdom of the acient ages that led up to the three Kingdoms era.
If you don't like it, don't watch. The rest of us appreciate him for who he is and how he presents.