I call this “My Favorite Asian Dipping Sauce” because I love this dipping sauce with Potstickers and Wonton, but I love this Asian Dipping Sauce with all kinds of things, too. And I also love it IN all kinds of things.
Really, there’s hardly anything that’s safe if I have a jar of this in my fridge! This sauce is a little intense. Full-bodied might be the right word. And it’s got it all. Deep umami flavor, bright acidic notes, and a good bit of zippy heat.
About My Favorite Asian Dipping Sauce:
When I say this Asian Dipping Sauce is “zippy” there’s no need to be too afraid. It’s got a good bite, but even my daughter scarfed this down when she was a child. Plus, if you mix the Asian Dipping Sauce up and it feels too hot for you, with the garlic, vinegar, ginger, and red chile in it, you can always add a bit more of the other ingredients to balance it out. Dump in a bit more soy and/or rice wine vinegar.
I use this for dipping potstickers and wonton, but also my as a dipping sauce for Egg Rolls, and I use My Favorite Asian Dipping Sauce IN my potstickers, wonton and sometimes Egg Rolls. I use Asian Dipping Sauce for all kinds of Stir Frys and more recently in my Unstuffed Egg Roll Skillet. That recipe is soooo good! You’ve got to try it! The point is, having a jar of My Favorite Asian Dipping Sauce makes it so easy to shortcut all kinds of dishes.
And of course, you can just sprinkle My Asian Dipping Sauce the same way you would plain old soy sauce, over dishes. And by the way, I’m not even sure how Asian my Asian Dipping Sauce is. It uses all kinds of Asian Ingredients and started out as a part of my Egg Roll recipe, but it just kind of evolved over time until I thought it was just perfect. And it’s still evolving. Here’s a fun list of Traditional Chinese Dipping Sauces if you’re looking for something that is traditionally Asian. Isn’t it neat that there’s an actual list? We truly live in the “information” age!
Making My Favorite Asian Dipping Sauce:
There’s no cooking involved in making Asian Dipping Sauce, and the few ingredients are ones you probably have right in your pantry, fridge, and freezer if you make any Asian foods. Just mix together. It’s an easy five-minute thing to do.
Sometimes I’ll add a bit of sesame oil, maybe a squeeze of lemon or lime. If I’m serving the timid, I may dilute with a bit of water, add a bit more sweetness and cut back on the peppers. My preference, though, is strong enough to leave just a bit of a tingle on the front of the tongue. The beauty of cooking is you can tinker and make this just how you’d like it!
A bit of time works magic on the flavors; a quick taste after it is just mixed may have you wondering “What was she thinking?” 30 minutes works wonders, an hour is better and it just improves over time. I’ve pulled my little jar out of the fridge after several weeks and it was better than ever. All that vinegar preserves it much like a pickle, I suppose. So what I’m saying here is make a lot! You’ll find yourself using it a lot!
Saving Money on My Favorite Asian Dipping Sauce:
You’ll find the best prices on Asian condiments at an Asian market; they’re often on sale around the Lunar New Year at your grocery, often unadvertised. Stock up when it’s at a low. While Soy sauce doesn’t need to be refrigerated, the sesame oil should be. It may harden in the cold. Usually, a few minutes on the counter or just a very few minutes in the fridge will bring it back to a usable liquid state.
Ginger deeps fresh for ages frozen. Once removed, it usually doesn’t freeze so hard that it can’t be grated from frozen and then replaced. Both ginger and green onions will grow; ginger will sprout but needs to be planted for best results, but green onions will grow if stuck in water or the soil of a houseplant.
My Favorite Asian Dipping Sauce
- Total Time: 10 minutes + rest
- Yield: 3/4 cup 1x
- Category: Condiment
- Cuisine: Asian
1/4 cup plus 2 tablespoons of soy sauce
1/4 cup rice wine vinegar
1 heaping teaspoon red pepper flakes (may use less)
Scant tablespoon honey or sugar
1 scallion, thinly sliced
2 cloves garlic, grated or crushed and minced
2 teaspoons finely grated ginger
Sesame oil to taste, if desired
Squeeze of lemon or lime, if desired
2 tablespoons water, optional
Mix all ingredients together, preferably in a jar. Shake or stir well to dissolve sugar, if using. Let sit 30 minutes.
If it’s too spicy for you, add less red pepper, or if already made, a little more soy and/or rice wine vinegar. Make it with your choice of lemon or lime, or it’s really no big deal if you don’t have either on hand and skip it, altogether.
Keeps well for weeks in the fridge; keeps getting better & better.
Keywords: Asian, Condiments
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