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
- 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).