There are few single food items in this world more perfect than a Chinese dumpling. Chewy, thin dough wrapped around juicy, delicious fillings of endless variety, they’re delicious whether they’re fried, steamed, or boiled, and they’re ideally served with a deliciously contrasting dumpling sauce. I say “ideally” here, because all too often, dumplings don’t get the dumpling sauce they deserve.
I too can be guilty of lazy dumpling sauce habits. I’ve been known to simply splash a plate full of dumplings with a bit of black vinegar, or spoon dollops of chili sauce on top with little thought given to making a full-on dipping sauce.
But I’ve come to realize the error of my ways, because a truly delicious dumpling sauce can make all the difference to your dumpling enjoyment. After crafting this sauce, and happily dunking fried dumplings into it to gobble down with the rest of my family post-photo-shoot on our last blogging day, I realized that the little extra time (literally 5 minutes) it takes to make a good dumpling dipping sauce can take an OK dumpling experience and elevate it to a truly great one.
What Makes a Good Dumpling Sauce
The components of a good dumpling sauce are pretty simple, and it comes down to a balance of different flavors: salty, sweet, spicy, and a little bit of tang, or sourness.
The base of the sauce is soy sauce, which provides the salt factor and needs a little bit of thinning out with hot water. The sweetness comes from a little bit of sugar (the hot water helps dissolve it), while the sourness comes from a dash of rice vinegar.
The spiciness comes from the addition of chili oil––preferably one with lots of chili flakes like our homemade chili oil––as well as garlic.
I really can’t emphasize the importance of the minced garlic enough. Raw garlic is spicy and sharp, and gives the sauce a much-needed lift.
The final ingredients are sesame seeds and a little bit of sesame oil, for a nutty richness that rounds out the whole sauce.
Our love of dumplings at The Woks of Life is no secret.
We’ve posted many dumpling recipes, from our very first “The Only Dumpling Recipe You’ll Ever Need” to subsequent recipes offering very specific variations: vegetable dumplings, chicken and mushroom dumplings, pork and chive dumplings, and more.
We’ve received many requests for a dumpling sauce recipe over the years, and we’re finally delivering!
How to Make the Perfect Dumpling Sauce:
Cook up some Chinese dumplings…
And while those are frying (or boiling, or steaming), make the sauce.
Start by dissolving a teaspoon of sugar into a tablespoon of water. Then add 2 tablespoons soy sauce, 1 teaspoon rice vinegar, 1 teaspoon chili oil, 1 teaspoon minced garlic, 1 teaspoon toasted sesame seeds, and ½ teaspoon sesame oil.
Stir to combine:
And serve this sauce with your dumplings!
Dumpling Sauce Recipe: How to Make Dumpling Dipping Sauce
Ingredients
- 1 teaspoon sugar
- 1 tablespoon hot water
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon chili oil
- 1 teaspoon garlic (minced)
- 1 teaspoon toasted sesame seeds
- ½ teaspoon sesame oil
Instructions
- Dissolve 1 teaspoon sugar in 1 tablespoon hot water. Then add soy sauce, rice vinegar, chili oil, minced garlic, sesame seeds, and sesame oil. Stir to combine.
- Serve with freshly cooked dumplings and enjoy!
Hugues Voyer says
Nicely balanced with a good flavor profile!
Sarah says
Glad you like it!!
Christie Thomas says
I was so delighted to find your recipe when I went out on Google and looked. I’ve just moved and hadtoo down size , sold my home, and 95% of household belongings. I have a heart condition and ad the age of 73. Packing and lifting boxes is no longer something I can do. I have not yet found my cookbooks, so I think they took all of them to the Auction house. I love oriental food of any kind and cooking it is a joy for me. I sincerely enjoyed this recipe with my Korean beef-vegetable dumplingsfor my dinner this evening. I am really looking forward to any recipes, tips, stories you might send in your newsletter.
Sincerely, Christie Burson-Thomas
Sarah says
Hi Christie, thank you so much for sharing your story. I’m so glad that you’ve found us and are cooking with us! This dumpling sauce is definitely a go-to for us as well. We’ll keep the recipes coming!
Kris says
Here in the UK, when we go out and dumplings are on the menu, I miss this kind of sauce so much. The only sauce they have available is a clearish pinkish, maybe tan not pink, but it’s pretty much all vinegar. Do you know a vinegar based dumpling sauce that’s almost strictly vinegar? My husband desperately wants me to recreate it for him, because being English, this vinegar based sauce is what he’s used to and loves, but I can’t recreate it. I don’t use it at all, because I’m not a big fan of fairly straight vinegar (which is why my mom brings me tartar sauce when she comes to visit, so when we go out for fish and chips, I don’t have to have salt and vinegar, I can have tartar sauce. When I was pregnant with the twins, I carried a jar of skipper’s tartar sauce from the states with me everywhere just in case we had fish and chips while we were out. Since Chinese food, fish and chips, and steak were all I could eat without getting sick.) Anyhow, if you had a vinegar based dumpling sauce, or could think of how I could make one, I’d be grateful.
I just put my pork shoulder in the fridge, marinating in the char Sui seasoning from you. Normally I just use the powdered char Sui seasoning I get from the Asian market. I can’t wait to try it and see the difference. I’ll eat a very small amount with hot mustard before turning the rest into baked char Sui buns.
Sarah says
Hi Kris, when dumplings are served with vinegar only, it’s usually just Chinese black vinegar, perhaps with a little bit of water and a touch of sugar added!
Sere says
The link to describe the rice vinegar to use “can’t be found”. Can you please check the link? Are you talking about black vinegar?
Sarah says
Hi Sere, thanks for pointing that out! I’ve updated the link in the post. It’s also here, so you can check it out! It’s actually not referring to black vinegar, but rice wine vinegar.
Ashok says
How can i store this sauce
Sarah says
Hi Ashok, store in an airtight container in the fridge and use within a few days! If you plan on making a lot and saving some, I would only pour out what you need before dipping dumplings in so you can keep some of the sauce “clean.”
Linda says
A SNAP TO MAKE!
Fantastic dipping sauce! My husband raved about it!
Tastes identical to what we get in a Chinese Restaurant!
WE DID ADJUST THE AMOUNT OF CHILI OIL.
Sarah says
Glad you and your husband enjoyed it, Linda!
Ally Green says
This dumpling dipping sauce is so easy and so delicious. Absolutely love it!
Sarah says
Thank you so much, Ally!
Pamela says
This dumpling dipping sauce is great! I’ve tried quite a few recipes and this is byIQq far the best one I’ve tried. The only thing I did different was to add a thinly sliced scallion which gave it a little freshness and bite. Otherwise really good classic spot on recipe!
Sarah says
Thank you Pamela! So glad you like it. I also make this every time I’m cooking dumplings these days, and everyone loves it!
Sarah says
Needed a quick dipping sauce for my dumplings and this was absolutely perfect!!! Love love love
Sarah says
Glad to hear it, Sarah! Thanks so much for leaving us a comment!