![]() 2 tablespoons Chinkiang black vinegar (鎮江香醋).The dumplings weren't on the menu but a treat that the owner wanted be to share with them. The sauce I had in Chengdu was actually in a La Mian noodle place. In that spirit, what sauces do people like when they're not striving to be authentic? If one isn't being strictly traditional, one should be problem-solving from a broader perspective, showing tradition what it meant to say. ![]() The game of Dictionary comes to mind here. I've had the best luck improvising dumpling and ravioli sauces by tweaking and redeploying meat liquids. Standard dumplings start with raw meat, but Nicoise meat ravioli starts with leftover beef from a daube, again best cooked as if a Moroccan tangia, in earthenware in the lowest possible oven. This becomes a version of a general principle: Even the French aren't making demi-glace that much anymore, preferring to deploy liquids from other steps in the cooking process. His Dan Dan noodles are based on broth from his braised beef, which I now believe is best made sous vide with short ribs. Loud food he loved in his twenties, that I loved in my twenties. Robert Delf's The Good Food of Szechwan is long out of print, but available used for a song. Improvise, but look at Authentic Thai Recipes by Kasma Loha-unchit (the sauces). Thai sauces come to mind as alternatives for dumplings, thought one is substituting a dependence on fish sauce. (It is a mistake to confine oneself to cooking those Thai dishes that don't look Chinese, and the new flavor notes are welcome.) If I must buy jars, the Thai versions are more expensive but I have fewer questions about their ingredient lists and provenance. I've come to accept Thailand as a (very interesting) region of China. And whenever I ponder cooking Asian to the exclusion of ever cooking Mediterranean again, I'm repelled by the amount of soy sauce I'm setting myself up to consume.īarbara Tropp's books help here China Moon Cookbook has a quartet of dipping sauces, varied, but with the juice from her homemade pickled ginger as a key ingredient. Roasted Chilli Paste (Nahm Prik Pow) is a stellar Thai homemade paste, but I can't find enough recipes like this to never open a bought jar. For Italian, one can only eat so much butter and sage in one lifetime pesto and nut sauces aren't everyday fare, and aren't light tomato sauces already a staple? For Chinese, I can only cook so far before rejecting $1.49 brown sludges in jars. My periodic dumpling/ravioli binges always get stymied by the question of how to sauce them. My interest is in effective alternatives to authentic sauces.
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