Sauce for dumplings with vinegar at home

Sauce for dumplings with vinegar is spicy and appetizing! Sauce for dumplings with vinegar at home is a recipe for lovers of spicy and spicy dishes. This sauce enhances the appetite and complements the flavor bouquet of any meat dumplings, the fat content of which is muffled by the acid of the sauce. You can also add a little bit of any vegetable oil to it for softness - well, this is also a matter of taste.

naniki

Recipe author

Sauce for dumplings with vinegar at home

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Composition / ingredients

Servings:

Acetic Essence

0.5

Adjika

Dijon mustard

0.25

Honey

to taste

Salt

to taste

Water

0.33

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 0 % 0 g

4 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 10 min

Step 1:
To prepare hot sauce for dumplings with vinegar at home, I offer the following set of products: water, vinegar, Abkhazian adjika, Dijon mustard, honey to soften the taste, salt and dill greens for decoration and aroma.
Step 2:
To start, mix water, adjika and honey until smooth. Make sure that the honey is completely dissolved.
Step 3:
Add a little Dijon mustard (in fact, you can do without it, but mustard gives a kind of sour bitterness, unlike the sharp bitterness of adjika, especially Abkhazian, which we use in this recipe.
Step 4:
Now add vinegar, all the proportions of the ingredients are given approximately - everyone tastes different, so I give the number of components that suits me, my son, for example, can generally dilute vinegar with water and just wash down this sour liquid dumplings!
Step 5:
Salt the resulting sauce to taste and mix again. Sauce for dumplings with vinegar at home is ready! It can be prepared ahead of time, and served when the dumplings are cooked.
Step 6:
Serve ready-made sauce for dumplings with vinegar at home to dumplings or other meat dishes.

Sauce for dumplings with vinegar is prepared at home in different ways. Often, for a quick sauce, just water mixed with vinegar and salt is used, sometimes crushed garlic, ground black pepper or finely chopped herbs are added to this mixture. Here, as in any other cases, everything plays a taste. As you know, there are no canons for taste and color.
Sometimes the sauce is made on the basis of the broth in which the dumplings were cooked. I never use that option, because I don't like the taste of flour remaining in the broth mixed with vinegar. It reminds me of something incongruous, some kind of vulgar combination. That's why I always use clean boiled chilled water.