Dumpling Sauce (Nam Jeem Kanom Jeeb) 2 tablespoon light soy sauce (see aew sai) 2 tablespoon dark sweet soy sauce (see aew dum) or 1 chinese hoisin sauce 1 tablespoon white vinegar 1/4 teaspoon chopped fresh chilies (or to taste) 1/4 teaspoon salt Combine all the ingredients and blend well. Serve with Thai (Kanom Jeeb) or Chinese dumplings. Referigerate any remaining portion in a tightly covered glass jar. It will keep for a long time. Yield: 1