Description
A savory-sweet dipping sauce with a hint of heat—perfect for potstickers, dumplings, gyoza, or spring rolls.
Ingredients
- 3 Tbsp soy sauce
- 2 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 1 Tbsp honey or brown sugar
- 1 tsp chili garlic sauce or Sriracha (optional)
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1 Tbsp chopped scallions
- ½ tsp toasted sesame seeds (optional)
Instructions
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey until sugar dissolves.
- Add minced garlic, grated ginger, and chili garlic sauce (if using); whisk to combine.
- Stir in chopped scallions and sesame seeds.
- Taste and adjust: more honey for sweetness, more chili for heat, or extra vinegar for tang.
- Let sauce sit 5–10 minutes at room temperature to allow flavors to meld.
- Serve alongside steamed or pan-fried potstickers.
- Store leftover sauce in a sealed container in the refrigerator up to 1 week; briefly stir or bring to room temperature before serving.
Notes
- Use tamari for a gluten-free version.
- Swap honey for agave or maple syrup if vegan.
- For extra depth, add ½ tsp toasted chili oil or a dash of black vinegar.
- Customize heat level by adjusting chili garlic sauce to taste.
- Mix in finely grated cucumber or carrot for texture and color.