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Five Essential Asian Dumpling Dipping Sauces

Close-up of six small white bowls containing different ingredients for Dumpling Sauce, including chili sauce, soy sauce, and dried herbs.

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Learn to make five fundamental dipping sauces for your dumplings, covering spicy, savory, umami, and sweet profiles.

Ingredients

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  • 1/4 cup light soy sauce
  • 2 tablespoons Chinese black vinegar
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon chili garlic sauce (or to taste)
  • 2 tablespoons smooth peanut butter (for Peanut Sauce only)
  • 1 tablespoon water (for Peanut Sauce only)
  • 1/2 teaspoon chili flakes (for Chili Oil Based Sauce only)

Instructions

  1. For the Soy-Ginger Sauce: Combine soy sauce, black vinegar, rice vinegar, sesame oil, sugar, ginger, and garlic in a small bowl. Whisk until the sugar dissolves.
  2. For the Black Vinegar Blend: Mix black vinegar, a dash of soy sauce, and a pinch of sugar. This sauce is simple and sharp.
  3. For the Spicy Chili Oil Based Sauce: Combine soy sauce, black vinegar, sesame oil, chili garlic sauce, and chili flakes. Stir well.
  4. For the Sweet & Savory Sauce: Mix soy sauce, rice vinegar, sugar, and a small amount of water until balanced.
  5. For the Peanut Sauce: Whisk peanut butter with warm water until smooth. Then, mix in soy sauce, a touch of vinegar, and a small amount of sugar. Adjust consistency with more water if needed.
  6. Taste each sauce and adjust ingredients to match your preference for salt, acid, or heat.
  7. Serve sauces immediately alongside hot dumplings.

Notes

  • If your sauce is too salty, add a few drops of water or a small pinch of sugar to balance the sodium.
  • For a thicker sauce, add a small amount of cornstarch slurry (1/2 teaspoon cornstarch mixed with 1 teaspoon cold water) to the mixture and briefly heat it until it thickens slightly.
  • You can prepare these sauces up to 2 days ahead and store them covered in the refrigerator.

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