So I only eat from Fried Dumplings on 106 Moscoe St. and the lady is always friendly enough to sell me her homemade vinegar but I can’t ever tell what she is mixing when she makes it for me. I still have a bottle at home that’s been in the fridge for months but rather make it at home so I won’t bother her every time I go buy frozen dumplings to go. Any help would be great. She always has a big jug of clear vinegar and dumps some what I assume Dark soy sauce? Into the mixture and shakes it. But I’m not sure what Vinegar she uses and know it’s not some regular distilled vinegar from the supermarket.
by TheBlackWzrd
13 Comments
Black vinegar, soy sauce, water and sugar. I’m basing this on the numerous amount of dumplings I’ve eaten in Chinatown.
You only eat from Fried Dumplings on 106 Moscoe St? You should try some other places.
How much is she selling her vinegar for? She’s probably profiting from it
Probably rice vinegar.
Clear vinegar—she’s probably just using the cheapest white vinegar. It’s highly unlikely it’s dark soy sauce—this is more viscous. Probably just regular soy sauce.
It’s just white vinegar and kikkoman soy sauce. Whatever restaurants buy in bulk and cheapest is what they will use.
It’s most likely regular soy sauce and distilled white vinegar. You said it’s a clear vinegar so I’m guessing it’s the big jug of Heinz white vinegar. Start with a 50:50 ratio and increase the vinegar until it tastes right.
Mosco St FTW!!
What do you mean “I only eat from Fried Dumplings on 106 Moscow St.”?
I think it’s regular Chinese black vinegar that’s been diluted… her secret ingredient is water.
Source: I’ve eaten here dozens of times
Chinese black vinegar is my guess.
Prob black vinegar. Easy to get and tasty
If what you said about mixing white and black sauces is true, it’s just straight up the cheapest distilled white vinegar and cheapest soy sauce they can find and possibly even further diluted with water.
Black vinegar is relatively expensive, the store is doing the home made vinegar to cut cost.
Try some real Chinese black or red vinegar (there are many different types of black vinegars from different regions with varying degree of acidity).
You might like red vinegar.