Whether youโre serving homemade dumplings, frozen potstickers, or crispy pan-fried gyoza, a good dipping sauce makes all the difference. This easy dumpling sauce comes in two classic versions โ a bold Chinese-style sauce and a lighter Japanese gyoza sauce โ both made with simple pantry ingredients and ready in minutes.
For me, no trip to the ramen shop is complete without a side of gyoza and a punchy dumpling sauce on the side. Same goes with a mid-day voyage to Manhattan’s Chinatown for dim sum from the pushcarts. I could devour fried wontons, steamed vegetable dumplings, and bao buns by the truckload.
When I am strolling through the street of Chinatown, I like to make my own dim sums. Using ingredients such as cheese and avocado, I like to try new flavor combinations. But when it comes to dipping sauces, I stick to my two favorites – a Chinese version and a Japanese version. These recipes are savory, tangy, customizable, and exactly the kind of dipping sauces youโd expect at a good dumpling restaurant.
Why This Dumpling Sauce Works
A great dumpling sauce is all about balance. These sauces hit every note:
- Salty from soy sauce
- Tangy from vinegar
- Nutty from sesame oil
- Fresh from scallions and garlic
- Spicy (optional) from chili oil or chili crisp
The Chinese version is deeper and punchier, while the Japanese gyoza sauce is cleaner and lighter โ perfect for crispy dumplings.
Table of contents
Two Classic Dumpling Sauce Variations
Chinese Dumpling Sauce
This version is bold, garlicky, and slightly spicy. It pairs especially well with pork, beef, or chive dumplings.
Key Ingredients: Soy sauce, Chinese black vinegar (chinkiang vinegar), garlic, scallions, chili oil.
Japanese Dumpling Sauce (Gyoza Sauce)
This is the dipping sauce commonly served with gyoza in Japanese restaurants. Itโs lighter, tangier, and lets the dumpling filling shine. If you enjoy Japanese-style sauces, this pairs beautifully with homemade gyoza or pan-fried dumplings.
Key ingredients: Soy sauce, rice vinegar, chili oil.
Ingredient Notes and Substitutions
- Soy sauce: Use low-sodium soy sauce if preferred. For a gluten-free option, substitute tamari.
- Chinese black vinegar: Adds depth and mild sweetness. If unavailable, use two parts balsamic vinegar with one part soy sauce.
- Rice vinegar. Use apple cider vinegar as a substitute. They both have a slight sweet and fruity element.
- Chili oil: Use spicy chili crisp to raise the heat level and add more depth of flavor. Adjust to taste.
- Sesame oil: A little goes a long way โ use toasted sesame oil instead of chili oil if you prefer not to add any heat.
How to Customize Your Dumpling Sauce
One of the best things about dumpling sauce is how easy it is to adjust.
- Sweeter: Add ยฝโ1 teaspoon sugar or honey
- Spicier: Add more chili oil, chili crisp, or chili flakes
- More acidity: Increase vinegar slightly
- Fresh and zesty: Add grated ginger
- Milder: Use less garlic or chili oil, or add a little water
More Ways To Use These Dumpling Sauces
Other than dumplings, these sauces can be used to dip spring rolls, egg rolls, and bao buns. They can also be used as a sauce to drizzle on chilled noodles and silken tofu, and as a marinade to shrimp, chicken, beef, and other proteins. The options are endless!
Make-Ahead & Storage Tips
- Japanese dumpling sauce: Store it in a jar or other storage container and refrigerate for up to 6 weeks. Stir before using, as ingredients may settle.
- Chinese dumpling sauce: Store it in a jar or other storage container and refrigerate for up to 2 weeks. This sauce doesn’t keep as long as the other one because it contains fresh ingredients like scallions and garlic. Stir before using, as ingredients may settle.
Make extra so it’s ready to use next time you need it! That’s something I always do when I make one of these recipes. If you are like me and enjoy eating dumplings on a regular basis, I suggest that you double the recipe and keep the extra in your fridge.
What To Serve With It
There are so many dishes to serve with dumplings that it would take me an entire post to list them! I feel like they go so well with everything from soups, to noodles, rice dishes, and stir fries. Here are some of my favorites:
- Miso Ramen (ใใฝ ใฉใผใกใณ)
- Chinese Eggplant With Garlic Sauce
- Egg Fried Rice
- Japanese curry rice
- Dan dan noodles
- Nasu dengaku
Other homemade sauces you might like to try: Teriyaki sauce, eel sauce, bibimbap sauce, tonkatsu sauce, hoisin sauce, stir fry sauce, black bean sauce.
Have you made this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
PrintClassic Dumpling Sauce
Two easy and delicious dumpling sauce recipes. One is a Japanese version while the other one is a take on Chinese dumpling sauce.ย
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 6 tablespoons 1x
- Category: Condiment
- Method: Stirring
- Cuisine: Chinese
- Diet: Vegan
Ingredients
Dumpling Sauce
Chinese dumpling sauce
- 1 garlic clove, minced
- 1 scallion, finely chopped
- 3 tablespoons soy sauce
- 2 tablespoons chinkiang vinegar
- 1 tablespoon chili oil
Japanese dumpling sauce
- 3 tablespoon soy sauce
- 1 tablespoon plain rice vinegar
- 1 teaspoon chili oil
Instructions
Notes
Storage: Transfer each sauce to an airtight storage container. The Chinese dumpling sauce will keep for up to 2 weeks, refrigerated. The Japanese sauce will keep for up to 6 weeks, refrigerated, because it doesn’t contain any fresh ingredients.
Variations: Use toasted sesame oil instead of chili oil if you don’t like spicy foods. Add 1 teaspoon honey to the Chinese dumpling sauce to add sweetness. Add a little yuzu kosho to the Japanese dumpling sauce to add a citrus note and some heat.ย
Gluten-free: Instead of soy sauce, use tamari or liquid aminos.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 57
- Sugar: 0.9g
- Sodium: 434.8mg
- Fat: 4.6g
- Saturated Fat: 0.6g
- Unsaturated Fat: 1.9g
- Trans Fat: 0g
- Carbohydrates: 2.6g
- Fiber: 0.1g
- Protein: 1.3g
- Cholesterol: 0mg
Frequently Asked Questions
Flavor wise, it depends on the type of sauce purchased. The biggest difference between homemade and store bought dumpling sauce is that the homemade version doesn’t contain sugar, additives, or processed ingredients. Also, with homemade sauce, it can be adjusted to match your palate to a tee!
Use tamari or liquid aminos instead of soy sauce. All the other ingredients are naturally gluten-free.
You can add a little honey or brown sugar. Or you can also can a little peanut butter to make the sauce sweet and creamy.
Questions and Reviews
This really is the best dumpling sauce recipe that I have found. I make sure to always have this on hand in our refrigerator.
Thank you Leahnna!
Loved it! I used Mirin since I didnโt have the chinkiang vinegar and it was delish!!
Thank you Jenn! ๐
Very easy to make and tastes amazing!!
I made these before I had Black Vinegar and they were marvelous. By far the best i’ve had. Then I got some Black Vinegar and Chili Crisp from Fly by Jing and now the Chinese one is out of this world. There is a link for the vinegar earlier in the page. I urge you to buy it.
I love all your sauces and share the links with my cousins who love ‘my’ recipes/cooking! These recipes are looking delicious and I can’t wait to incorporate them into our rotation. I currently use a dipping sauce made from balsamic vinegar and red rooster chili garlic sauce. Sometimes a splash of soy sauce or sesame oil to mix it up (but the sesame oil floats on top and I don’t get the tang from below).
Loved it! Didn’t have the chilli oil so substituted sesame oil and pepper flakes, extra garlic because hey we’re Italian lol, added some honey and grated ginger because hubby loves it. Thank you, thank you, thank you!
I made the Chinese Dumplin Sauce tonight for some Mini Wontons and my family (and I) couldn’t get enough of it! So much better than any other I have tried. We did increase the fire oil just a bit since we enjoy a little more heat, so delicious! Thanks for sharing this recipe!
This is perfect – I tried the Chinese dumpling sauce and we loved it. Thanks for sharing!
Thank you Courtney! ๐
Have been looking for a good sauce for several years. This was perfect! Tasted as good, if not better then what Iโve had in real Chinese restaurants. You know, the ones that serve the Asia people in the area. ย Thanks for sharing this recipe.
Thank you Dale! ๐
Made both, they tasted very similar but both yummy!
Question – If I make too much of the dipping sauce, how long is it good for if kept in the refrigerator?
Hi Jenny! The sauce will keep for about 4 weeks, refrigerated ๐
Looking forward to trying this recipe, and learning new ones, with the pandemic all around us, I am embracing cooking at home.
That’s wonderful Clayton, and welcome to Pickled Plum! ๐
Hi, Just came across this recipe and wanted to know exactly what type of soy sauce should you use for the dumpling sauce? Light, dark, and thick soy sauce?
Hi Daniela! I use regular soy sauce but you light also works ๐
Hi Daniela, I am assuming that Caroline was referring to the choice that most Western white people have, which is โregularโ or reduced sodium. I interpret your question to be light soy sauce vs dark soy sauce, and for my version of this type of sauce I would use light because dark would be too strong for me, but thatโs largely my preference.
I had frozen dumplings on hand and wanted a light supper. No dipping sauce . So going by my memory of dumpling sauce from my fav Chinese restaurants… I got creative. I made sweet and sour vinegar (equal parts apple cider vinegar, water, and brown sugar…Heated until sugar is dissolved in micro. ) Next came the soy sauce… I used the same amount of it… as I had used making the sweet and sour vinegar… 1/2 c soy, 1/2 cup sugar, 1/2 c water, and 1/2 cup vinegar. Mixed the ingredients together. Added one clove of minced garlic , and a sprinkle of Asian ginger/pepper spice I always have on hand! Wonderful result!
These sauces look delicious!
I came across this post at work today, because I was looking for a dumpling recipe I could make in batches and bring to work and store in my locker. I’m a 911 Dispatcher, and can’t leave for meals during my shift. My locker has turned into a bit of a condiment storage place (my co-workers affectionately laugh at me, but I’m the first person they come to if they need soy sauce!). I had some frozen soup dumplings that didn’t have a sauce included, and I wanted something with umami and acid. I had some oyster sauce and some ponzu in my locker, so I combined those two until the flavors were balanced, and then added a bit of sesame oil. While not a traditional dumpling sauce, it was delicious and I will definitely be combining these flavors to add to some of my dishes at home! I see sautรฉed spinach with this combination in my future!
I love your story Dani (I laughed out loud about your locker turning into a condiment storage place!), thank you for sharing ๐