Pressure Cooker Dried Plum Sauce

This Chinese sauce can be served as a dipping sauce for egg rolls and pot stickers. Itʼs even better as a condiment when served with duck or other strongly flavored meats, or even in place of a barbecue sauce.

Serves: 12Hands-on: 20 minutesTotal: 45 minutesDifficulty: Medium

Serves: 12


  • 7 oz. dried plums, pitted
  • 1 Tbsp. brown sugar
  • 1⁄8 medium onion, peeled and sliced
  • 1 tsp. minced or grated ginger
  • 1 clove garlic, peeled and minced
  • 1⁄3 cup soy sauce
  • 1⁄3 cup water
  • 2 Tbsp. rice wine vinegar


  • Add all ingredients except vinegar to pressure cooker, then close and lock the lid.
  • Turn the heat up to high. When the cooker reaches pressure, lower the heat to the minimum needed to maintain pressure. Cook for 5 to 7 minutes at high pressure.
  • Open the pressure cooker by carefully releasing the pressure.
  • Add the vinegar and purée the contents of the pressure cooker using an immersion blender.
  • On low heat, stir frequently until the contents have reached sauce consistency (about 5 minutes).