Soy Ginger Dipping Sauce (For Dumplings or Pot Stickers)

"Serve this thin, salty sauce with dumplings or potstickers. From Cook's Illustrated."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by mommyluvs2cook photo by mommyluvs2cook
photo by skat5762 photo by skat5762
Ready In:
7mins
Ingredients:
7
Yields:
1 cup
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ingredients

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directions

  • Bring soy sauce, vinegar, sugar and 1/4 cup water to boil in small saucepan over medium heat, stirring until sugar dissolves.
  • Pour mixture into bowl and stir in scallion, ginger, oil, and hot red pepper flakes (Sauce can be refrigerated in air-tight container for several days).
  • Makes about one cup.

Questions & Replies

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Reviews

  1. Jonathan Melendez
    Had some potstickers in the freezer and so I made this sauce to go alongside with them and it was perfect! Great flavor combination and the best part was that the ingredients were easy to find!
     
  2. PTSD709
    Doubled quantity and froze left-over... Added Garlic also... Great flavor!!! Used this with homemade egg rolls similar to recipe# 134053
     
  3. Alisa R.
    Outstanding recipe! This one will definitely be sticking around our house. It was better than the sauce from the restaurant and there was some talk around the table about drinking it. Lol
     
  4. debberd2
    I made this the day before and I thought for sure the ginger would be too strong, but it wasn't. I doubled it and it is a great sauce. I used it with #98345 potstickers. Keeper!
     
  5. Miss Annie
    This is some good "stuff"!! I loved the flavors of ginger and soy...then kicked up a notch by the red pepper. The only substitution I made was Splenda for the sugar, and I only used 2 tsps instead of 2 1/2 tsps. I did double the recipe, so I could try it out on asparagus. It was so good that I also used it on okra. Don't laugh....that was fantastic too! Thanks, Bev for sharing this keeper.
     
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Tweaks

  1. George S.
    I recommend a bit of balsamic vinegar to add complexity and depth.
     
  2. Alisa R.
    I used brown sugar and only used half what the recipe called for. Also, the soy sauce makes a huge difference I ran out of my usual brand and had to use something different. I ended up throwing it out and starting over. My scallions had frozen in my fridge, so I used 1 tsp of onion powder and rather than red pepper flakes I used a tsp of spicy garlic sauce.
     
  3. CheeseLover
    Added a teaspoon of pressed garlic and used honey instead of sugar. Served my veggie potstickers with them and voila!
     

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