Ginger-Soy Dipping Sauce

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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.

A bowl filled with ginger-soy dipping sauce on a platter of potstickers.

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). 

A row of bottles of ingredients for ginger-soy dipping sauce.

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!

Two hands holding a knife removing seeds from a red Thai pepper.

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.

A hand dropping chopped red peppers into a glass bowl of ginger soy dipping sauce.

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!

A potsticker being dunked into a bowl with chop sticks into a bowl of soy dipping sauce

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!

A potsticker being dunked into a bowl with chop sticks into a bowl of soy dipping sauce

Ginger-Soy Dipping Sauce

This Ginger-Soy Dipping Sauce is perfect for your favorite dumplings.
5 from 1 vote
Print Pin Rate
Course: Dipping Sauce
Cuisine: Asian / Thai
Keyword: dipping sauce for pot stickers, Fresh ginger, soy dipping sauce recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 people
Calories: 44kcal


  • 5 tbsp rice vinegar
  • ¼ cup light soy sauce
  • 2 tbsp dark soy sauce
  • 3 tbsp warm water
  • tbsp sugar
  • 1 tbsp sesame oil
  • 1 tsp Sriracha sauce
  • 2 tbsp fresh ginger minced
  • 2 tsp garlic minced
  • 2 tsp red Thai chile or jalepeno, seeded and thinly sliced on the diagonal


  • 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.



See post for substitutes for various ingredients. 


Calories: 44kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 558mg | Potassium: 30mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!



  • 5 stars
    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.

    • 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

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