Ingredients
- ¾ cup (96 g.) powdered Chinese mustard or (2 cups Dijon mustard)
- 2 teaspoons hot sauce/Sriracha
- 1 cup (240 ml.) water, lukewarm or regular only
- ½ cup (120 ml.) + 1 tablespoon (15 ml.) white wine vinegar
- ½ cup (120 ml.) + 1 tablespoon (15 ml.) reduced-sodium soy sauce
- 6 cloves garlic, minced
Make it step by step
- In a small bowl, combine all ingredients, mixing well to form a smooth sauce.
- Let sit for at least 1 hour before serving at room temperature.
- Transfer to a serving dish and offer a small spoon for serving the sauce.
- Serve alongside the steamed dumplings or other side dishes, main dishes, or appetizers. Reserve the used, homemade mustard in the refrigerator but cover this with the aluminium foil.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.