Dipping Sauce Recipes for Asian Dumplings (Part 1)

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Dipping Sauce Recipes for Asian Dumplings (Part 1)


Dumplings are popular appetizers in Asian cuisines. Each country’s culture has their unique dumpling collections. For example, Korean has their mandoo; Japanese has gyoza, and Chinese has Jiaozi. Though the dumplings may be different from country to county, there is one thing stand like stone: “No dumpling meal is complete without a delicious sauce.” – as suggested by ThespruceEats.com.

This is a perfect reason to learn different dipping sauce recipes and pick the one that best compliment your dumpling origin. Let’s go!

Chinese Hot Chili Oil


  • 10 to 12 small dried chilies
  • ½ cup of peanut oil (other oils will also work)
  • 1 tablespoon sesame oil

Steps to Make It

Remove the stems and the seeds of the dried chilies.

Add the chilies into blender and process for 20 seconds. We expect to get 2 tablespoons of coarsely chopped chili flakes.

Transfer the chopped chili flakes in a heat-resistant jar.

Add the oil to a heavy skillet and heat over medium-high to high heat. As you see the smoke, continue to cook for 10 to 15 seconds. Remove the skillet from heat.

Wait 3 minutes until the oil has cooled off to 107 to 123 C. Pour the oil into the jar of chili flakes. Don’t pour when the oil’s temperature is still so high because it might burn the chili flakes and ruin the taste of the chili oil.

Let the combination cool and strain. Pour the chili oil back to the jar and seal it well!

Store the chili oil in the fridge for use. It can last up to one month.


If you want the chili oil to have a better spicy taste, after the combination cool off, leave in the chili flakes and send the jar to the fridge for one or two days before you strain.

You can keep the chili flakes for other uses in other recipes.

Soy Ginger Sauce

For Soy Ginger Sauce:

  • ¼ cup of light soy sauce
  • 2 teaspoons of minced ginger
  • A pinch of white pepper
  • Sesame oil to taste

Direction: Combine all the ingredients together.

For Xiaolongbao sauce:

  • 1 tablespoon of light soy sauce
  • 3 thin slices of julienned ginger
  • 1 teaspoon of black vinegar

Direction: Combine all the ingredients together.

For Ginger and rice vinegar seafood sauce:

  • 2 teaspoons of finely chopped ginger
  • 1 teaspoon of sugar
  • 1 ½ tablespoon of rice vinegar

Direction: Combine all the ingredients together.


Chinese Hot Chili Oil https://www.thespruceeats.com/chinese-hot-chili-oil-4119017 Accessed September 8th, 2019

Soy Ginger Sauce https://www.thespruceeats.com/chinese-soy-ginger-sauce-695125 Accessed September 8th, 2019