Dumpling sauce is quick to make with ingredients you likely already have. It’s the perfect dipper for potstickers or homemade dumplings and is just as good drizzled over rice or noodles.
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An Easy Everything Sauce
Double the recipe. It works for dipping dumplings but is just as good spooned over rice bowls or noodles. Use it for egg rolls, wontons, spring rolls, or shrimp.
And of course it’s great with these viral Blanket Dumplings.
Ingredient Tips for Dumpling Sauce
- Soy sauce: This is the savory base. Regular or low-sodium work, you can also use tamari.
- Rice vinegar: Rice vinegar adds a little tang and balances the flavor. Swap can be replaced with cider vinegar.
- Sesame oil: Toasted sesame oil adds a nutty flavor. Almost every grocery store carries this.
- Sriracha: Add any type of chili paste you’d like – Sambal, sriracha, or chili crisp all work well in this dip.
- Sugar: This balances the sauce. In place of sugar, you can add hoisin sauce or stir fry sauce.
Make It Your Own
- Too salty: Add a bit of water or a little more vinegar.
- Not enough heat: Add more chili oil or sriracha.
- Umami: Add finely grated minced garlic.
Storage
Store leftover dumpling sauce in a covered jar or container in the refrigerator for up to 1 week.
Ingredients
- ¼ cup soy sauce see notes
- 1 tablespoon rice vinegar
- 1 ½ teaspoons granulated sugar
- 1 teaspoon sriracha or chili crisp, optional
- 1 teaspoon toasted sesame oil
- 1 green onion finely minced
- 2 tablespoons water more if desired
Instructions
- In a small bowl or a jar with a lid, combine all ingredients except the water and mix until the sugar is dissolved.
- Add water, 1 tablespoon at a time, to reach the desired flavor.
- Serve with dumplings or drizzle over rice.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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