Recipe Review: P.F. Chang’s Dumpling Dipping Sauce

Remember when I told you a while back that we made our first trip to Trader Joe’s?  Well, one of the things we bought while we were there was some chicken and vegetable potstickers.  They’ve been hanging out in our freezer since then and we decided to cook them up the other night and make this dipping sauce to enjoy as well.  I have no idea where I originally found this recipe – I just searched for a copy cat of P.F. Chang’s Dumpling sauce years ago and found it.

P.F. Chang’s Dumpling Dipping Sauce

(note: this image is not mine – the source can be found here)

P.F. Chang’s Dumpling Dipping Sauce

Serves: not listed, but this made enough for probably 6 servings for my husband and I, perhaps more.

INGREDIENTS

  • 1 cup soy sauce
  • 1 oz white vinegar
  • ½ teaspoon chili paste
  • 1 oz sugar
  • ½ teaspoon minced fresh ginger
  • sesame oil, to taste
  • 1 cup water
  • 1 tbsp cilantro leaves

DIRECTIONS

  1. Combine all ingredients.

THOUGHTS

  • My husband loved this – I thought it was waaaay too salty.  I added a lot more sugar to mine and it was much tastier that way (for me at least).
  • I’ve recently found a post on the P.F. Chang’s website that shows their recipe for their sauce.  I think I’ll be trying this sometime soon.  However, after looking over the ingredients I don’t think they were 100% forthcoming.  We’ll see.

You can view all of the recipes I’ve posted by clicking here.

 

Recipe Review: Baked Ricotta With Roasted Garlic and Tomatoes

I found this recipe in a Health magazine (or perhaps on their website, I can’t keep it all straight anymore).  I have no idea what drew me to it but it’s easy and pretty darn yummy. 

Baked Ricotta With Roasted Garlic and Tomatoes

Baked Ricotta With Roasted Garlic and Tomatoes

Serves:  4

INGREDIENTS

  • 1/4 of a sourdough loaf
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 2 garlic cloves, sliced
  • 6 ounces part-skim ricotta
  • 2 medium tomatoes, cubed
  • 1/2 teaspoon crushed red pepper
  • Basil leaves

DIRECTIONS

  1. Preheat oven to 350°.
  2. Slice sourdough loaf into batons, brush with 2 teaspoons olive oil, and sprinkle with salt and pepper.
  3. Bake 8-9 minutes.
  4. Heat 2 tablespoons olive oil in a small cast iron pan over medium heat for 2-3 minutes. Add garlic to pan and cook until bubbling and fragrant, about one minute more.
  5. Place ricotta in the pan, transfer to oven, and bake until bubbly (9-10 minutes).
  6. Remove.
  7. Toss cubed tomatoes with crushed red pepper; spoon over ricotta.
  8. Sprinkle with basil leaves and serve with toasted bread.

THOUGHTS

  • I served this the other night for girls night and the ladies seemed to quite enjoy it.  I thought it was rather tasty myself.
  • If you want to add the variety of color that you see in the photos you need to use different kinds of heirloom tomatoes.  Or, you can be plain and boring like me and just use red ones.  Haha.
  • This dish doesn’t reheat particularly well so I’d serve it in a setting where you think all of it will be eaten. 
  • I think 2 Tablespoons of oil is a bit much.  When I make this next time I might cut that in half. 

You can view all of the recipes I’ve posted by clicking here.