6-Ingredient Soy and Vinegar Dumpling Sauce

Soy and Vinegar Dumpling Sauce - simple sauce for dumplings

5 from 3 reviews

If you want to scale up the recipe, double the ingredients to make a larger batch.



  • 1/4 cup soy sauce (see note 1)
  • 1/4 cup Zhenjiang vinegar (or chinkiang vinegar, see note 2)
  • 1 teaspoon sesame oil
  • 1 teaspoon grated garlic (see note 3)
  • 1/2 teaspoon grated ginger
  • 1 stalk of scallions, thinly sliced


  1. Stir all ingredients in a bowl. Let the sauce sit in the bowl for 15 minutes before serving. This gives time for the herbs and spices to infuse the sauce with its flavors.
  2. Refrigerate any leftover sauce in a jar. It should keep for about 4 days. You can use leftover sauce to serve with my scallion pancakes, or mix it with fried rice or chow mein.


NUTRITION INFORMATION: Amount for Entire Recipe: Calories: 105, Total Fat 4.7g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 4027mg, Total Carbohydrate: 6.5g, Dietary Fiber: 1g, Sugar: 2g, Protein 8g

  1. I typically use Lee Kum Kee’s Premium Soy Sauce, which has a little added sugar to balance out the saltiness of the soy sauce. If you taste the dipping sauce and think it is too salty, dilute it with 2 or 3 tablespoons of filtered water and taste. You can also add 1/2 teaspoon of sugar to see if it balances out the flavors more.
  2. SUBSTITUTION: You can substitute Zhenjiang vinegar with rice vinegar. Rice vinegar is much more tangy than Zhenjiang vinegar, so I would start with 2 tablespoons or rice vinegar and add more if you want the sauce to be tangier.
  3. I like using a microplane zester to grate my garlic and ginger. If you don’t have one, you can mince both the garlic and ginger.