This sauce is literally exploding with amazing Asian flavors and can be made days in advance of serving.
Every time we whip up a batch of our beloved Pot Stickers, we always make a batch of this dipping sauce. It’s the perfect accompaniment to any kind of dumpling, actually. Loaded with flavor and easy to prepare.
How To Make Ginger-Soy Dipping Sauce
This sauce is so easy to prepare.
If you can, seek out an Asian food market to get a few of the classic ingredients. If not, we’ll give you some alternatives.
The Ingredients You Will Need
As mentioned, many of these ingredients can be found in the Asian section of many well-stocked supermarkets. Or, at Asian food markets.
- Rice Vinegar (Substitute: Apple cider vinegar)
- Light Soy Sauce (Substitute: Regular, or low-sodium soy sauce)
- Dark Soy Sauce (Substitute: Teriyaki sauce OR regular, or low-sodium soy sauce)
- Sesame oil (Substitute: Pretty easy to find, but in a pinch: Peanut oil)
- Fresh ginger and garlic (Substitute: Easy to find, but in a pinch: use dried ginger and garlic powder)
- Sriracha Sauce (Substitute: Easy to find, but use Sambal Oelek or Tabasco sauce, in a pinch)
- Thai Red Peppers (Substitute: Fresh jalapeno or serrano, or red pepper flakes, or just omit).
We love cutting up a couple of Thai red peppers to add to the sauce.
It adds a touch of heat but also is pretty in the presentation.
EXPERT TIP: Most of the heat in peppers come from the seed and the ribs on the inside of the pepper. Use a small, sharp knife to cut the stem off of the peppers and make a slit down the side. Use the knife to remove (and discard) the seeds and membranes. Be sure to wash your hands immediately after handling hot pepper seeds!
How To Store
This Ginger-Soy Dipping Sauce can be made up to 1 week in advance.
Simply store in an air-tight container and keep in the refrigerator.
You can certainly freeze the sauce for up to 2 months. Don’t add the peppers until ready to serve.
This sauce is the perfect dipping sauce for our Pork Potstickers and our Vegetarian Steamed Dumplings.
We’ve got several more dumpling recipes on the way…so stay tuned!
Ready to make the best dipping sauce this side of Chinatown? Go for it!
And when you do, be sure to take a picture of it, post it on Instagram, and tag @HowToFeedaLoon and #HowToFeedaLoon!
Ginger-Soy Dipping Sauce
Video
Ingredients
- 5 tablespoon rice vinegar
- ¼ cup light soy sauce
- 2 tablespoon dark soy sauce
- 3 tablespoon warm water
- 1½ tablespoon sugar
- 1 tablespoon sesame oil
- 1 teaspoon Sriracha sauce
- 2 tablespoon fresh ginger minced
- 2 teaspoon garlic minced
- 2 teaspoon red Thai chile or jalepeno, seeded and thinly sliced on the diagonal
Instructions
- In a small bowl, whisk together the vinegar, light and dark soy sauces, 3 tablespoons warm water, the sugar, sesame oil, and chile sauce until the sugar dissolves.
- Stir in the ginger, garlic, and chile.
- Keeps covered for up to 1 week.
Notes
Nutrition
Silas says
Dude, this is so good it’s almost distressing. I used honey instead of sugar because I had some honey I needed to get rid of, and I used a lot more spicy pepper just cuz that’s how I roll.
Mind = blown. This is going straight to the repertoire of “I’m trying to impress someone” staples. Simple as hell, but no one I know can make a decent Asian dipping sauce to save their life.
Thanks, dudes! I see a bright future for this recipe in my kitchen.
Kris Longwell says
We are so stoked that you made the ginger-soy sauce and loved it! Yes!!!!! Isn’t is crazy good?!? Thanks for sharing your success with it and for the awesome review! That means the world to us! Stay in touch, friend! Kris & Wesley