Visions of Asian Plum Sauce and pot stickers have been dancing though my head the past week. Why? Because it’s everything you could possibly ask for in one bite. A sweet, spicy sauce that works well with so many things. I enjoy it along side some chicken and mushroom pot stickers, but I beg you to try this as a glaze for roasted chicken or in place of duck sauce when eating egg rolls.
It’s ridiculously easy to make and not all that times consuming. When plums are in season, I’ll make a large batch that I will then can and put up in my pantry to last the whole year. It’s also pretty inexpensive doing it that way too because the plums tend to be just a dollar or so per pound. Make this in season ensures you have the sweetest, ripest plums as well.
Start by slicing the plums in half and removing the pits. Give them a rough chop and place into a large stainless steel sauce pan or dutch oven. You don’t want to use aluminum or pans with a non-stick coating as the acid from this recipe could ‘eat’ your pan! Add in some brown sugar, rice vinegar, soy sauce, ginger and onion and turn up the heat.
Bring the whole mixture to a boil before reducing the heat and letting it simmer for 20 minutes. Add in some warming spices and of course pink peppercorns, simmering for another 20 minutes or until the plums have basically disintegrated in a delicious, chunky sauce. Transfer your Asian Plum Sauce into a blender and process until completely smooth. Pour into a container and let cool. Server warm alongside your favorite pot stickers or cover and keep in the fridge.
As always I would love to know your thoughts. Leave a comment below or if you make Spicy Asian Plum Sauce take a picture and post it to Instagram! Make sure to tag me @MosesFamilyTable
- 1 lb black or red plums
- 3/4 c firmly pack brown sugar
- 2 tbs rice vinegar*
- 1 tbs soy sauce
- 1 small onion, chopped
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/2 tsp to 1 tsp pink peppercorns
- 1/4 tsp fennel seeds
- 1/4 tsp cinnamon
- 1/2 tsp ground ginger
- 1 star anise
- Pit and roughly chop the plums.
- Add the plums, brown sugar, rice vinegar, soy sauce, onion and garlic to a stainless steel sauce pan.
- Bring to a boil over medium high heat, then reduce heat to a simmer and cook, stirring often for 20 minutes.
- Season with salt and add in all the spices.
- Continue to simmer, stirring often for 20 more minutes or until the plums have completely broken down.
- Cool slightly and remove the star anise before transferring to a blender.
- Blend on high until completely smooth.
- *Apple cider vinegar may be used in place of rice vinegar.