Dumpling Dipping Sauce
This is one of those quick sauces that instantly makes everything on the table a little more interesting. Sweet, tangy, a little spicy, and packed with bold flavour, it’s the kind of dumpling sauce you'll end up making on repeat. Perfect for dipping, drizzling, or even spooning over leftover chicken or rice.
Ingredients
- ¼ cup soy sauce
- ¼ cup ponzu
- ¼ cup rice wine vinegar
- 2½ tsp sugar or agave
- 1 tsp toasted sesame oil
- ½ tsp red pepper flakes
- 1-2 tsp fresh ginger finely minced
- 1 garlic clove finely minced
- ⅛-¼ cup water as needed
- finely sliced green onion optional
Instructions
- Add all ingredients except green onion to a small pot.
- Bring to a gentle boil over medium heat.
- Reduce heat and simmer for 30–60 seconds, just until the sugar dissolves.
- Remove from heat and adjust with a splash of water if needed. The sauce should stay bold and slightly sharp.
- Pour into a bowl and stir in green onion just before serving.
Notes
Mirin Version: Swap the sugar for 1–2 tsp mirin for a deeper, slightly more rounded sweetness with added umami.
Best Served With
- Dumplings
- Gyoza
- Spring rolls
- Potstickers
- Grilled chicken or shrimp
- Rice bowls or noodles
- Fridge: Store in an airtight container for 3–4 days. Add green onion fresh before serving.
- Best served cold or at room temperature.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife