Dumplings

Soy sauce

Sambal olek (chili garlic sauce)

Siracha (hot sauce)

Roland Sweet Chili Sauce

Spicy mayo—mayonnaise, soy sauce, and a little Siracha

Ponzu—soy sauce and citrus

Native Maine Dumpling Dipping Sauce

• 1/2 cup soy sauce
• 1/2 cup rice wine vinegar
• 2 tablespoons honey
• 3 cloves minced garlic
• 2 tablespoons minced fresh ginger root
• 2 teaspoons sesame seeds
• 2 teaspoons sesame oil
• Mix together and serve alongside pan steamed or fried dumplings.

Eggrolls

Roland Sweet Chili Sauce

Plum Sauce

Native Maine Sweet and Sour Egg Roll Sauce  

• 3 tbsp. vinegar
• 1/2 c. orange juice
• 1/2 c. brown sugar
• 1 tbsp. cornstarch mixed in 1 tbsp. water
• Combine all ingredients in small saucepan. Bring to a boil while stirring constantly. Turn down and simmer 5 minutes or until thick.   Cool and dip.

Holiday Appetizers

• Baste Scallops wrapped in Bacon with maple syrup before heating
• Sprinkle scallops wrapped in Bacon with Cajun seasoning before heating
• Dip Lobster Coconut skewers and/or Chicken Coconut Skewers in Roland Sweet Chili Sauce
• Sprinkle Brie, Pear, & Almond Filos with cinnamon and brown sugar before heating.

Native Maine Tzatziki: yogurt-cucumber-mint dipping sauce for Spanakopita

• 2 C. Plain Yogurt (drained in cheese cloth optional)
• ½ cup seeded and diced cucumber.
• ¼ C each of fresh chopped chives & mint (parsley and or cilantro optional in place of chives).
• 1-3 cloves of fresh garlic – pressed
• Juice & zest from 1 lemon
• Salt & Pepper to taste.

• Combine the yogurt, lemon juice, garlic, salt and pepper.  Stir in the cucumber. Stir in fresh herbs a little at a time, tasting as you go until you have a balance of flavors.

Sauces and seasonings provided by Native Maine’s own, chef Leslie Runser.
Bon Appétit!