Dumplings<\/a> can be made with a variety of tasty fillings, but an important aspect of the culinary experience of dumplings is the accompanying sauce.<\/p>\n\n\n\n

In the fifth part of my Ultimate Dumpling Guide<\/em>, I’m sharing 6 dumpling sauces, from the simplest to more sophisticated versions. I hope they inspire <\/span>you to make your dumpling dishes even more scrumptious.<\/p>\n\n\n\n

There are many ingredients that can be used in dumpling sauces. I like to mix and match them based on my preferred taste on the day and of course the specific dumpling filling.<\/p>\n<\/div>\n\n\n\n

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Before getting into my 6 dumpling sauces, let me share a few general tips:<\/p>\n\n\n\n
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Homemade chilli oil<\/a> is essential (unless you don’t eat hot food at all). Sometimes that’s all you need for a nice accompaniment to dumplings.<\/li>\n\n\n\n
Chinese black rice vinegar<\/a> is also essential. Its unique aroma really works with dumplings. There isn’t really a substitute for it. But if you do struggle getting hold of it in your local store, use balsamic vinegar instead.<\/li>\n\n\n\n
If you make soy sauce<\/a> based sauce, you may need to adjust the saltiness of your dumpling filling.<\/li>\n\n\n\n
Toasted sesame oil is alway a good additional too. It offers a nice nutty fragrance. But use it in moderation as it can easily overpower the dumpling flavour. <\/span><\/li>\n\n\n\n
Always taste a few plain dumplings before you start dipping. No matter how lovely the sauce is, I think the filling of your dumplings deserves to be appreciated on its own.<\/li>\n<\/ul>\n<\/div>\n\n\n\n
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No. 1: GINGER & VINEGAR SAUCE<\/h2>\n\n\n\n
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This sauce is inspired by the traditional dipping sauce for the famous Xiao Long Bao (小笼包, soup dumplings)<\/a>. Thin strands of ginger are infused in fragrant Chinese black rice vinegar<\/a>. I add a few drops of honey to balance its sourness. Fresh dill adds another layer of flavour and a prettier look. Out of my 6 dumpling sauces, this is the simplest to make.<\/p>\n\n\n\n
For 2 servings, you will need:<\/p>\n\n\n\n
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3 tablespoons black rice vinegar<\/a><\/li>\n\n\n\n
1\/4 teaspoon honey<\/li>\n\n\n\n
1 teaspoon ginger, julienned<\/li>\n\n\n\n
Dill, to taste<\/li>\n<\/ul>\n<\/div>\n\n\n\n
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No. 2: GARLIC & VINEGAR SAUCE<\/b><\/h2>\n\n\n\n $\"\"$ <\/h2>\n\n\n\n
This is another dumpling sauce based on Chinese black rice vinegar<\/a> (it’s really essential in Chinese cooking). Minced garlic is half cooked by hot oil. This is a common method in Chinese cuisine. It reduces the spiciness of the garlic but increases it aroma.<\/p>\n\n\n\n
Fresh chilli and coriander make the sauce more flavoursome and appetizing. If you wish, you can replace fresh chilli with classic chilli oil<\/a> or Chiu Chow chili sauce<\/a>. This sauce can be used in salad too, e.g. Wood Ear Mushroom Salad<\/a>.<\/p>\n\n\n\n
For 2 servings, you will need:<\/p>\n\n\n\n
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1 tablespoon minced garlic<\/li>\n\n\n\n
1 pinch ground Sichuan pepper<\/a><\/li>\n\n\n\n
1 pinch salt<\/li>\n\n\n\n
1 tablespoon hot oil<\/li>\n\n\n\n
1\/2 teaspoon light soy sauce<\/a><\/li>\n\n\n\n
2 tablespoons black rice vinegar<\/a><\/li>\n\n\n\n
Fresh chilli, finely chopped<\/li>\n\n\n\n
Coriander, chopped<\/li>\n<\/ul>\n<\/div>\n\n\n\n
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No. 3: SPRING ONION OIL SAUCE<\/b><\/h2>\n\n\n\n $\"\"$ <\/h2>\n\n\n\n
This simple sauce is inspired by Shanghai Scallion Oil Noodles (Cong You Mian)<\/a>. The hot oil extracts the aroma from the spring onion. Fragrant, savoury with a hint of sweetness, it’s a very tasty and easy sauce to make. <\/span><\/p>\n\n\n\n
If you have more time, I recommend you make a big batch of Spring onion oil<\/a> (simmering spring onion in oil), It’s such a delicious and versatile condiment to have in your kitchen.<\/p>\n\n\n\n
For 2 servings, you will need:<\/p>\n\n\n\n
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1 tablespoon spring onion, finely chopped<\/li>\n\n\n\n
1 pinch sugar<\/li>\n\n\n\n
1.5 tablespoon hot oil<\/li>\n\n\n\n
2 tablespoons light soy sauce<\/a> <\/span><\/li>\n\n\n\n
1\/2 teaspoon black rice vinegar<\/a><\/li>\n<\/ul>\n<\/div>\n\n\n\n
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No. 4: SPICY TOMATO DIP<\/b><\/h2>\n\n\n\n $\"\"$ <\/h2>\n\n\n\n
I learnt to make this sauce from my Tibetan friend Dawa when I was living in Switzerland. She made beef momos for a multicultural party and served them with this dip. I fell in love with it straightaway.<\/p>\n\n\n\n
The great thing about this sauce is that you can adjust the ingredients based on your own taste. My suggestion is a mild version. Increase the volume of garlic\/fresh chilli if you fancy a more tangy taste.<\/p>\n\n\n\n
For 4 servings, you will need:<\/p>\n\n\n\n
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250g \/ 9oz peeled and deseeded tomatoes<\/li>\n\n\n\n
2 cloves garlic<\/li>\n\n\n\n
2 slices ginger<\/li>\n\n\n\n
1 fresh chilli, or to taste<\/li>\n\n\n\n
2-4 strands coriander<\/li>\n\n\n\n
Salt, to taste<\/li>\n\n\n\n
1 pinch sugar<\/li>\n\n\n\n
1\/2 teaspoon light soy sauce<\/li>\n<\/ul>\n<\/div>\n\n\n\n
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No. 5: SICHUAN DUMPLING SAUCE<\/b><\/h2>\n\n\n\n $\"\"$ <\/h2>\n\n\n\n
This sauce is for spicy food lovers like me. The idea comes from Zhong Shui Jiao (钟水饺<\/em>), one of the signature dishes of Sichuan cuisine. It provides a mixed flavour of spiciness, sweetness and saltiness.<\/p>\n\n\n\n
Tangy yet refreshing, it takes your dumpling dish to another level! Unlike the other dipping sauces mentioned above, this sauce is usually mixed with freshly boiled dumplings<\/a> in individual serving bowls.<\/p>\n\n\n\n
It takes a bit of effort to make the sauce though. You need to firstly make some spiced sweet soy sauce (复制酱油). I suggest you make a big batch at a time. You can use it to dress or season other dishes too. For ingredients and instructions for this special soy sauce, please see note 1 in the recipe box below.<\/p>\n\n\n\n
Homemade chilli oil is essential too. Believe me! It’s all worth the effort.<\/p>\n\n\n\n
For 1 serving, you will need:<\/p>\n\n\n\n
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1 tablespoon Sichuan spiced sweet soy sauce<\/li>\n\n\n\n
1 teaspoon garlic, minced<\/li>\n\n\n\n
1 tablespoon homemade chilli oil<\/a>, or to taste<\/li>\n\n\n\n
Spring onion, finely chopped<\/li>\n<\/ul>\n<\/div>\n\n\n\n
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No. 6: HOT & SOUR DUMPLING SOUP<\/b><\/h2>\n\n\n\n $\"\"$ <\/h2>\n\n\n\n
You don’t always have to serve dumplings dry or with sauce. Try this speciality from Xi’an, home to the famous Biang Biang Noodles<\/a>. Boiled dumplings are served in a tasty and tangy soup. The classic version of this soup calls for homemade spiced vinegar. I’ve given detailed instructions in my post on how to make Beef dumplings in hot & sour soup<\/a>. Check it out if you wish. Alternatively you may use regular black rice vinegar<\/a>.<\/p>\n\n\n\n
For 1 serving, you will need:<\/p>\n\n\n\n
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1 teaspoon light soy sauce<\/a><\/li>\n\n\n\n
2 tablespoons black rice vinegar<\/a> \/ homemade spiced vinegar<\/li>\n\n\n\n
1 tablespoon spring onion, finely chopped<\/li>\n\n\n\n
1 teaspoon papery dried shrimp<\/a><\/li>\n\n\n\n
1\/2 teaspoon sesame oil<\/li>\n\n\n\n
1 pinch salt<\/li>\n\n\n\n
Toasted sesame seeds<\/li>\n\n\n\n
Coriander, chopped<\/li>\n\n\n\n
1 tablespoon homemade chilli oil<\/a>, or to taste<\/li>\n<\/ul>\n<\/div>\n\n\n
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