Dumpling dipping sauce

The Goods*:

1 tbsp soy sauce**

1 tsp rice wine vinegar

1/2 tsp finely chopped ginger (about 1/2 inch fresh ginger)

1 clove garlic

1/4 tsp toasted sesame oil

Peel and finely chop the ginger. Remove the skin from the garlic clove and finely mince it. Combine the ingredients in a small bowl and whisk.

*TJ's has a lovely selection of various Asian dumplings in their excellent freezer section. This is a dipping sauce made to go with the Chinese Chicken Pot Stickers. I try to make the trek to TJ's once every few months to stock up on non-perishable deliciousness and, by the way, not a whole lot else, because damn, their produce selection is weak.

**All soy sauces are not created equal (obviously). Try to go for one that does NOT have "hydrolyzed soy protein" as an ingredient. These sauces are made by chemically treating the soy protein, thus bypassing the time consuming natural fermentation process (HT: Alton Brown).