Soy and Vinegar Dumpling Sauce
Soy sauce brings the savory, vinegar makes the zing, and together they make dumplings ridiculously good. This is the kind of sauce that makes you keep reaching for one more dumpling… then three more. Dip generously, yes, go for it!
Servings: 6
Calories: 15kcal
Ingredients
- ¼ cup soy sauce I use Kikkoman Lite Soy
- ¼ cup rice vinegar (Zhenjiang vinegar if you can find it) sub white vinegar
- 1 tsp sesame oil
- ½ tsp finely minced or grated ginger
- 1 tsp finely minced or grated garlic
- 1 stalk green onions (scallions) thinly sliced into rounds
Instructions
- Mix up all these delicious ingredients into a bowl or jam jar. (Bonne Maison jam jars with the red checkerboard screw on lid are the perfect size)
- Let it all mingle and get friendly for at least 15 minutes before you serve it up! This lets the herbs and spices make the sauce happy for your tongue!
- Refrigerate any leftover sauce in your jar. It can keep for up to four days! Before you use it, just make sure the jar lid is screwed on tight, and shake away.
- Use the sauce for dumplings, scallion pancakes, fried rice, lo mein, or anywhere you want to add a little bright flavor!
Notes
1. I like to use Kikkoman Lite Soy Sauce in most of my Chinese and Asian Dishes.
Flavor profile
Savory / umami-rich – still has that classic soy sauce depth
Cleaner and lighter-bodied – less dense or heavy than regular soy sauce
Milder salt hit – salty, but less sharp or aggressive
Slight sweetness – subtle rounded sweetness from fermentation
Toasty / malty undertone – faint roasted grain note common in brewed soy sauce
Smooth finish – less lingering saltiness than standard soy sauce It's often described as
“Classic soy flavor, just softer.”
“Balanced and less harsh.”
“Still flavorful without overpowering the dish.”
“More delicate than regular soy sauce.” 2. For the vinegar, you can use...
rice vinegar,
Zhenjiang vinegar if you live near an Asian market, or from Amazon,
or white vinegar like my mom did when I was growing up. 3. For the ginger and garlic, I still mince them with my chef's knife. You can grate them with a microplane zester, or just buy the frozen Trader Joe's little cubes.
Savory / umami-rich – still has that classic soy sauce depth
Cleaner and lighter-bodied – less dense or heavy than regular soy sauce
Milder salt hit – salty, but less sharp or aggressive
Slight sweetness – subtle rounded sweetness from fermentation
Toasty / malty undertone – faint roasted grain note common in brewed soy sauce
Smooth finish – less lingering saltiness than standard soy sauce It's often described as
“Classic soy flavor, just softer.”
“Balanced and less harsh.”
“Still flavorful without overpowering the dish.”
“More delicate than regular soy sauce.” 2. For the vinegar, you can use...
rice vinegar,
Zhenjiang vinegar if you live near an Asian market, or from Amazon,
or white vinegar like my mom did when I was growing up. 3. For the ginger and garlic, I still mince them with my chef's knife. You can grate them with a microplane zester, or just buy the frozen Trader Joe's little cubes.
Nutrition
Calories: 15kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 541mg | Potassium: 29mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.3mg
