Name: Dumpling Sauce
Prep time: 5 min
Total time: 5 min
Ingredients: 1 tbsp regular soy sauce (or low‑sodium/tamari for gluten‑free); 1 tbsp Chinese black vinegar (Chinkiang vinegar) or substitute with rice vinegar; 1 tsp sesame oil (or a neutral oil like avocado or canola); Optional additions (use all or pick and choose to taste):; ½ tsp white sugar or brown sugar; ½ tsp thinly sliced fresh ginger; 1 tsp finely chopped green onion (scallion); ½ tsp sesame seeds; ½–1 tsp chili oil or a pinch red chili flakes

I love how quickly this sauce comes together—just a whisk and a few minutes of prep. The base of soy sauce, Chinese black vinegar, and sesame oil creates a perfect balance of salty, tangy, and nutty flavors. From there, I tailor the spice or sweetness to my taste. It elevates any dumpling, gyoza, or even salad or noodle dish effortlessly

Dumpling Sauce

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Base Sauce

1 Tbsp regular soy sauce (or low sodium/tamari)
1 Tbsp Chinese black vinegar (Chinkiang) or rice/apple cider vinegar
1 tsp sesame oil (or neutral oil like canola or peanut)

Suggested Additions (optional)

½ tsp sesame seeds
1 tsp finely chopped green onion
½–1 tsp chili oil
½ tsp sugar (white or brown)
½ tsp thinly sliced fresh ginger
½ tsp red pepper flakes

directions

I whisk together the soy sauce, Chinese black vinegar, and sesame oil in a small bowl until smooth—that’s my base sauce.
Then I choose any additions I like—green onion, chili oil, sugar, ginger, sesame seeds, or red pepper flakes—and stir them in. It’s fully customizable, so I mix to my preferred balance of heat, sweetness, and aromatics
I serve immediately with dumplings or similar dishes.

Servings and timing

This recipe yields about 1 Tbsp of sauce—enough for dipping approximately 15 dumplings. It takes just about 5 minutes total to prepare

storage/reheating

I store leftover sauce in a clean, airtight container in the fridge for up to 1 week. If the sesame oil solidifies, I let it come to room temperature before using. I can also freeze it for up to 4 months, thawing it in the fridge or at room temp as needed

Variations

I sometimes increase vinegar for a tangier sauce or use tamari for gluten-free.
If I want heat, I’ll add chili oil or red pepper flakes.
For sweetness, a touch of sugar helps balance the salty and acidic notes.
I garnish with scallions or sesame seeds right before serving for fresh texture.

FAQs

Can I use rice vinegar instead of Chinese black vinegar?

Yes! I’ve substituted rice vinegar or apple cider vinegar when I didn’t have Chinkiang. The flavor is lighter but still delicious—just adjust sugar or vinegar level to taste

Is this sauce gluten‑free?

It can be if I use gluten‑free tamari instead of soy sauce. The rest of the ingredients are naturally gluten‑free

Can I make this spicy?

Definitely! Adding chili oil or red pepper flakes gives it a nice kick. I adjust the spice based on my heat tolerance

Does the sauce need refrigeration?

Yes—I refrigerate it. The sesame oil may solidify, but it melts easily back to liquid at room temperature—just stir before using

How long does the sauce last?

I use mine within 1 week in the fridge, or freeze portions for up to 4 months. It still tastes great after thawing

Conclusion

I find this dumpling sauce endlessly adaptable and fast to whip up. It’s savory, tangy, nutty, and customizable with heat or sweetness. Whether I’m serving homemade dumplings, frozen potstickers, or even as a dipping sauce for veggies, this condiment brings out the best in every bite. Let me know if you’d like help adjusting it for dietary needs, flavor preferences, or pairing ideas!