Dumpling Dipping Sauce

This dumpling dipping sauce is so much more than just flavored soy sauce. A mixture of soy sauce and rice vinegar that’s been flavored with ginger, garlic, scallions, and a little chili sauce, it’s perfect for dipping and drizzling on everything from grilled veg to scallion pancakes to egg rolls.

A glass bowl filled with dumpling dipping sauce with pieces of scallion and cilantro floating in it and scattered around the jar.

Adapted from Hsiao-Ching Chou | Vegetarian Chinese Soul Food | Sasquatch Books, 2021

This is my classic dumpling dipping sauce that’s always a hit. Its tanginess cuts through any oiliness you might find in fried food, like dumplings. It’s great on pot stickers and scallion pancakes, but also grilled prawns and vegetables.–Hsiao-Ching Chou

Dumpling Dipping Sauce

A glass bowl filled with dumpling dipping sauce with pieces of scallion and cilantro floating in it and scattered around the jar.
This dumpling dipping sauce is so much more than just flavored soy sauce. A mixture of soy sauce and rice vinegar that's been flavored with ginger, garlic, scallions, and a little chili sauce, it's perfect for dipping and drizzling on everything from grilled veg to scallion pancakes to egg rolls.
Hsiao-Ching Chou

Prep 15 mins
Rest 30 mins
Total 45 mins
Condiment
Chinese
4 servings
16 kcal
No ratings yet
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Ingredients 

  • 1/3 cup low-sodium soy sauce* or coconut aminos
  • 2 tablespoons unseasoned rice vinegar
  • 1 scallion finely chopped
  • 2 large cloves garlic finely chopped or crushed
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon chili sauce (optional)

Directions
 

  • In a small bowl, combine the soy sauce, vinegar, scallion, garlic, cilantro, ginger, and chili sauce.
  • Let rest at room temperature for at least 30 minutes, if possible, to let the flavors meld together. The longer the mixture rests, the more intense the flavor becomes. You can store the dipping sauce in a sealed container in the refrigerator for up to 1 week.
Print RecipeBuy the Vegetarian Chinese Soul Food cookbook

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Notes

*Can I make dumpling sauce gluten-free?

You can make it gluten-free by using a gluten-free tamari or soy sauce. Make sure to read the label carefully because not all tamari sauces are 100 percent gluten-free. If you have a soy allergy, you can use coconut aminos to make the sauce. While coconut aminos are too sweet for stir-fries, it works well for the dipping sauce, where a hint of sweetness is balanced by the other ingredients. 

Show Nutrition

Serving: 2.5tablespoonsCalories: 16kcal (1%)Carbohydrates: 3g (1%)Protein: 1g (2%)Fat: 1g (2%)Saturated Fat: 1g (6%)Sodium: 709mg (31%)Potassium: 55mg (2%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 37IU (1%)Vitamin C: 1mg (1%)Calcium: 9mg (1%)Iron: 1mg (6%)

Recipe Testers' Reviews

My go-to dipping sauce has always been a mix of soy sauce, chili sauce, and fresh ginger, so it was a great opportunity to shake things up a bit. This recipe for dumpling dipping sauce is one simple step, just mix and wait, but it brings so much flavor to the table. I definitely credit the wait for the memorable flavor. I've been eating it over the course of a week and the flavor continues to deliver, with only the cilantro slightly discoloring over time.

The sauce tastes more vibrant and nuanced than anything I've had from a jar. Heat lovers will likely want to increase the amount of chili sauce (sambal oelek, in my case), but this is a wonderfully balanced sauce that's sure to please everyone at your table.

A bowl of dumpling dipping sauce on a blue and white plated with dumplings and sliced scallions.

What a great quick dumpling dipping sauce. I used low sodium soy sauce as the base for my sauce as that is what I had on hand and thought I'd miss the sweetness of coconut aminos, sugar, or another sweetener. Instead, we all loved the sharp acidic tang.

The ginger and cilantro are a definite plus here. I could see me even doubling the ginger next time. The sauce was good after 30 minutes, but I did make it ahead of time and it was great after 4 hours of sitting at room temperature. I served with pork gyoza as a starter. I think this would make a great marinade for skirt steak maybe with a tsp of brown sugar for caramelization. I'll definitely keep this sauce recipe on hand. I kept it in a covered container in the refrigerator and the onions and cilantro were still crisp and the ginger and garlic even more punchy.


Originally published May 5, 2021

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