Let’s dip! Your gyoza and potstickers will be so delicious! I’ve got Easy Dumpling Sauce Recipes for both Chinese dumplings and Japanese gyoza. Ready in 5 minutes!
No trip to the ramen shop is complete without a plate (or two!) of pan-fried gyoza on the side.
Same goes with a mid-day voyage to Chinatown for dim sum from the pushcarts. I could devour fried wontons and steamed har gao by the truckload.
Dumplings come in many delicious forms. However, sometimes dumpling sauce doesn’t seem to get the spotlight it deserves.
When eating dumplings at home it can be all too easy to grab a ramekin of chili crisp and call it a day.
Well, it doesn’t have to be that way. You can make a proper Chinese or Japanese dumpling sauce in 5 minutes with a handful of simple pantry ingredients that will rival the dipping sauces of your favorite restaurants!
What is dumpling sauce?
A good Asian dumpling sauce will typically have a nuanced balance of savory, tangy and spicy notes. A little peripheral sweetness should be expected from use of either chinkiang vinegar or rice vinegar.
In short, it has ALL the flavors.
However, it shouldn’t overpower. Rather, a proper dumpling sauce should compliment and elevate your juicy dumplings – while still allowing the thin wrapper and tasty dumpling filling to shine.
I’m excited to tell you about two dumpling sauces today, friends.
One is a flavor-packed Chinese potsticker sauce loaded with a well rounded mix of salty, tangy heat. And the other is a classic Japanese gyoza sauce that you’ll almost always find next to your perfectly pan-fried dumplings at your favorite izakaya or ramen joint.
Ingredients for Chinese Dumpling Sauce
- Garlic: A single minced garlic clove will infuse your Chinese dipping sauce with a pungent, herbaceous undertone that works so well with our next ingredient.
- Scallions: Finely chopped green onion delivers a bright garden freshness to the mix – and a slight bit of texture when you dip your jiaozi, wontons, har gao and all-purpose potstickers.
- Soy Sauce: This is the main savory component of our composed dipping sauce. With a complex set of flavors ranging from salty to earthy to almost imperceptibly sweet, soy sauce is an absolute must for this recipe.
- Chinkiang Vinegar: This Chinese black vinegar has a rich fruity tang to it – and a low but noticeable amount of umami. Typically served in a ramekin with thin strips of ginger alongside dim sum favorites like xiao long bao, this is an iconic ingredient worth getting your hands on. Grab chinkiang vinegar on Amazon.
- Chili Oil: I like to use a chili oil that is sesame based. That way you get a one-two punch of toasted nutty perfection with a bit of fire. However, don’t think of chili oil as simply hot. Think of it more as an underlying slow burn. This is an ingredient you can use at your discretion. I wouldn’t leave it out entirely if you don’t like spicy food. Rather, adding a little at a time until you find a good mix is recommended. This recipe calls for a tablespoon. But you can use more or less as you see fit.
Black vinegar substitute
If you can’t find chinkiang vinegar at your local Asian grocery store, there is a workaround.
You can use one part balsamic vinegar mixed with one part red-wine vinegar. Balsamic brings a thick and sweet fruitiness. The red-wine vinegar delivers zing, while masking some of the cloying sweetness from the balsamic.
Ingredients for Japanese Gyoza Sauce
- Soy Sauce: Much like the Chinese version, shoyu (醤油) does much of the heavy lifting in this Japanese dumpling sauce. Umami and perfect!
- Rice Vinegar: With a mild sweetness and pleasant tang, rice vinegar is much less harsh than red or white wine vinegars. Typically used in sushi rice, salad dressings and for pickling – this is one ingredient you’ll want to have handy for much more than this gyoza dipping sauce recipe.
- Chili Oil: A teaspoon of chili oil is all you’ll need to round out the flavor with a slight pop of spice. Your gyoza are going to taste amazing!
How to make dumpling sauce
The best thing about making homemade dipping sauces is how drop-dead easy they are to whip up. Simply measure out the ingredients, whisk them together – and you’re good to go. No muss, no fuss.
The absolute ease in making these Asian sauces belies their true worth though. You see, you can elevate the flavor of your dumplings, potstickers and gyoza to crazy heights with just a few pantry ingredients and minimal investment of your time.
Worth it? YES!
Want to alter the flavor to suit your tastes? Here are a couple of simple tweaks:
- Make it less spicy by lowering the amount of chili oil used.
- Introduce a touch more sweetness by using a teaspoon of honey.
- Make it gluten free by using tamari or liquid aminos instead of soy sauce.
What about you… Do you have a signature ingredient you use in your own homemade dumpling sauce? Sound off in the comments section below and tell me about it!
What to serve with dumplings
Dumplings have an inherent advantage in the food world. They go with almost everything!
And no trip to Chinatown would be complete without a dozen springy jiaozi dumplings to eat before the main courses start to arrive.
If you’re making a Chinese feast at your place, check out these other delicious and easy Chinese recipes:
- Moo Goo Gai Pan
- Chinese Eggplant With Garlic Sauce
- Szechuan Chicken
- Stir Fried Glass Noodles With Shrimp
- Egg Foo Young
Happy cooking, friends!
Other easy to make Asian sauces and condiments:
- Japanese Restaurant Style Ginger Dressing
- Tonkatsu Sauce
- Szechuan Sauce
- Ponzu Sauce
- General Tso Sauce
Did you like this Easy Dumpling Sauce Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!Print
Easy Dumpling Sauce
These recipes for Chinese dumpling sauce and Japanese gyoza sauce are so easy to make, you might be surprised that they taste just like your favorite restaurant versions!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 6 tablespoons 1x
- Category: Condiment
- Method: Stirring
- Cuisine: Chinese
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 (gyoza)
- 3 tablespoon soy sauce
- 1 tablespoon plain rice vinegar
- 1 teaspoon chili oil
Whisk all the ingredients together in a bowl and serve in individual dipping bowls.
Make it less spicy by lowering the amount of chili oil.
Make it sweeter by adding 1-2 teaspoons honey.
Dumpling sauce should be kept refrigerated in an airtight glass or plastic container. It will keep for up to 4 weeks.
- Serving Size: 2 tablespoons
- Calories: 58
- Sugar: 0.9 g
- Sodium: 434.8 mg
- Fat: 4.6 g
- Saturated Fat: 0.6 g
- Carbohydrates: 2.6 g
- Fiber: 0.1 g
- Protein: 1.3 g
- Cholesterol: 0 mg
Keywords: Dipping sauce, gyoza sauce, jiaozi sauce, potsticker sauce, condiment