A salty-sweet dipping sauce that makes dumplings (and everything else) taste better.
I love dumplings, but what really takes them from good to can’t-stop-eating-them is a great dipping sauce. This one is super simple, made with tamari (or soy sauce), rice wine vinegar, ginger, garlic and a touch of chilli oil if you’re into heat. The balance of salty, tangy and just a hint of sweetness is spot on – and once you start dunking, there’s no going back.
Quick Dumpling Dipping Sauce works beautifully with homemade dumplings, store-bought ones, spring rolls, gyoza, or even as a dressing for a noodle salad. Bonus? You can make it in under 5 minutes, and it keeps well in the fridge all week.
Can I make this without chilli oil?
Absolutely. Just leave it out completely. It will still pack a punch of flavour.
What can I use instead of tamari?
Use regular soy sauce if you’re not gluten-free. For a lower salt version, go for low-sodium soy sauce or add an additional splash of water to mellow it out.
Can I turn this into a noodle dressing?
Yes! Add 2 tablespoons of neutral oil (like light olive oil) and use it to dress rice noodles or soba with shredded chicken or veggies.
How long does it keep?
It’ll last in the fridge for up to 1 week. Store it in a jar with a lid or an airtight container.
What else can I serve with this dipping sauce?
So much more than just dumplings! This sauce is super versatile and adds a punchy hit of flavour to all kinds of meals. Here are some delicious ways to use it:
- Spring rolls or gyoza – Use it as a classic dip for any kind of Asian-style finger food.
- Rice paper rolls – Perfect with fresh Vietnamese-style rolls, especially if you’re not in the mood for peanut sauce.
- Stir-fried noodles – Drizzle it over chow mein, lo mein or even plain rice noodles tossed with veggies and protein for a fast flavour boost.
- Rice bowls – Spoon it over leftover rice, sliced steak or tofu, steamed greens, and a soft-boiled egg for an easy lunch bowl.
- Grilled proteins – It’s amazing drizzled over grilled chicken, prawns (shrimp), salmon or tofu. Try it as a finishing sauce just before serving.
- Asian-style salads – Add a splash of neutral oil and a touch more vinegar to turn it into a zingy dressing for crunchy slaw or noodle salads.
- Pan-fried dumpling salad – Chop up leftover dumplings and toss with shredded lettuce, cucumber, herbs and this sauce for a crunchy dumpling salad.
- Crispy tofu – The salty-sweet balance complements crispy, savoury bites beautifully.
Watch how to make Quick Dumpling Dipping Sauce
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Quick Dumpling Dipping Sauce
This is the only dumpling sauce you’ll ever need – zesty, salty, slightly sweet and totally moreish. Quick Dumpling Dipping Sauce is ready in 5 minutes and versatile enough to use on everything from dumplings to noodles.
- Total Time: 5 minutes
- Yield: Serves 4–6 as a dipping sauce 1x
Ingredients
- 2 spring onions (scallions), finely sliced
- 1 tsp freshly minced ginger
- ½ tsp freshly minced garlic
- 2 tbsp tamari or all-purpose soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp caster (superfine) sugar
- 1 tsp sesame oil
- 1 tbsp sesame seeds (preferably toasted)
- 1 tbsp chilli oil, store-bought or homemade (optional)
- 2 tbsp boiling water (optional, to mellow intensity or thin sauce)
Instructions
- Combine all the ingredients in a small bowl or jar. Stir well until the sugar is dissolved.
- Add boiling water if you want to soften the bite of the raw garlic or thin the sauce slightly.
- Let sit for at least 5 minutes before serving to let the flavours mingle.
- Serve with dumplings.
Equipment
Notes
Make Ahead
Store in a sealed jar or container in the fridge for up to 7 days. The flavours will deepen over time. Stir before using.
Leftovers
Store in the fridge in a sealed jar or airtight container. Not suitable for freezing. If the oil has solidified, add a little more oil or boiling water to loosen.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sides, Sauces, Fakeaway, Kid-friendly, Gluten-free
- Method: No-cook
- Cuisine: Asian-inspired
