Excellent for spring rolls, egg rolls, and steamed or fried dumplings!
| Prep Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 3 tablespoons light soy sauce
- 3 tablespoons dark soy sauce
- 3 tablespoons red wine vinegar
- 1 teaspoon hot chili oil
- 1 teaspoon minced fresh ginger root
- ½ teaspoon white sugar
- 1 clove garlic, chopped
- ¼ teaspoon minced green onion, or to taste
Instructions
- Whisk light soy sauce, dark soy sauce, red wine vinegar, chili oil, ginger, sugar, garlic, and green onion together in a bowl; pour into a sealable container, seal, and refrigerate 1 hour.
Reviews
I made this for steamed dumplings. Not as good as restaurant dipping sauce. Next time I’ll try a different recipe.
Fantastic dipping sauce for dumplings. I used all low sodium soy sauce and added 2 Tablespoons of water. Perfect!
I absolutely love this on dumplings. It’s got heat, sweet, salty and tangy.
Great tasting sauce…I DO put in a pinch of sugar and a minimum of soy because of the salt. This dip is compatible for use with lots of things besides Chinese dumplings.
I used white vinegar (all I had on hand), brown sugar, soy sauce, garlic, n chili oil. It was great! Did not realize how quick n easy it is. Will whisk it up often now that I know.
Delicious!
We lived in China for 5 years so my kids are picky with asian sauces. I used all low sodium soy sauce based on what other reviewers said and I don’t like things too salty. I didn’t have chili oil so I used 1 tsp of Chili Garlic sauce instead. (even sriracha sauce would work) I added 2 TBS of brown sugar instead of white sugar. And I added about 1 tablespoon of pure sesame oil which is what made the difference to make us all like it. YUM!!!
This is a great base recipe for dipping sauce. I use it as a starting point and add what I like from the fridge. My kids loved it.
I added a full teaspoon of white sugar and a tablespoon of brown sugar to balance it out. I also toasted some sesame seeds and added them. Turned out great!
Absolutely amazing! I’ve made it a dozen times now and I love it more and more with every batch! Thanks for sharing!
MY OH MY it was good
This was a little too salty for us – I am sure that was because of the dark soy sauce – next time I would use all low sodium soy sauce. I also was not too sure about the red wine vinegar but it worked fine – I would have expected rice vinegar or Chinese black vinegar, but as written this was really very good – just a bit too salty for some, for those people I just offered a little chicken broth to dilute the sauce.