Brown Butter Washed Gyoza Dipping Sauce

Ingredients

For the Brown Butter Wash

• 3 tbsp (45 g) unsalted butter
• ½ cup (125 mL) Chinese black vinegar

For the Dipping Sauce

• 4 tbsp brown butter–washed black vinegar
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 small garlic clove, grated
• 1 tsp finely grated fresh ginger
• ½ tsp maple syrup
• Garnish: a few drops of chili oil or pinch of chili flakes

Directions

For the Brown Butter Wash

1. In a small saucepan, melt the butter over medium heat.
2. Swirl occasionally until it turns golden brown and smells nutty (2–3 minutes after foaming). Remove from heat and let cool for 2 minutes.
3. Pour the warm brown butter into a heatproof jar, then add the black vinegar.
4. Stir or shake gently.
5. Let sit at room temperature for 2 hours, then refrigerate or freeze until the butter solidifies on top.
6. Crack off the solidified butter and strain the vinegar through a fine sieve or coffee filter.

For the Dipping Sauce

1. In a small bowl, whisk together all the ingredients until glossy and smooth. Pour into a small dipping bowl and garnish with sliced green onion. Serve with your favourite gyoza