Key Takeaways:
- Learn how to make Six Dumpling Sauces that rival restaurant quality
- Each sauce takes less than 10 minutes to prepare
- Perfect with any store-bought or homemade dumplings
- Create a DIY dumpling sauce bar that will impress your guests
Why These Six Dumpling Sauces Will Transform Your Meals
Let’s be honest: dumplings without sauce are like movies without popcorn—fine, but missing something special.
These Six Dumpling Sauces recipes will take your dumpling game to restaurant-quality heights without complex techniques. Each sauce brings its own personality to the table, complementing rather than overwhelming your dumplings.
What makes these Six Dumpling Sauces special is their versatility. Whether you’re serving potstickers, gyoza, wontons, or steamed buns, these sauces work brilliantly with all of them.
The best part? You can prepare all Six Dumpling Sauces in about 30 minutes total. Store them separately in the refrigerator and create an impressive DIY sauce bar next time you host friends.
Nutrition Comparison of Six Dumpling Sauces (per 2 tablespoon serving)
| Sauce | Calories | Fat (g) | Carbs (g) | Protein (g) | Key Benefits |
|---|---|---|---|---|---|
| Classic Soy-Ginger | 25 | 0.2 | 5 | 1.5 | Low-calorie, high flavor |
| Spicy Chili Oil | 85 | 9 | 1.5 | 0.5 | Contains capsaicin (metabolism booster) |
| Sweet Hoisin-Sesame | 60 | 2 | 10 | 1 | Rich umami flavor |
| Tangy Rice Vinegar | 15 | 0 | 3 | 0.5 | Probiotic benefits |
| Creamy Peanut | 90 | 7 | 4 | 3 | Good source of protein |
| Citrus Ponzu | 20 | 0 | 4 | 1 | High in vitamin C |
What You’ll Need for Six Dumpling Sauces
Complete Ingredients List (Makes 4 servings of each sauce)
Classic Soy-Ginger Sauce
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon freshly grated ginger
- 1 small garlic clove, minced
- 1/2 teaspoon honey
- 1 teaspoon toasted sesame oil
- 1 scallion, thinly sliced
Spicy Chili Oil Sauce
- 3 tablespoons chili oil (with sediment)
- 1 tablespoon soy sauce
- 1 teaspoon minced garlic
- 1/2 teaspoon sugar
- 1 teaspoon rice vinegar
- 1/2 teaspoon Sichuan peppercorn (ground, optional)
Sweet Hoisin-Sesame Sauce
- 3 tablespoons hoisin sauce
- 1 tablespoon water
- 1 teaspoon rice vinegar
- 1 tablespoon toasted sesame seeds
- 1/2 teaspoon chili sauce (optional)
Tangy Rice Vinegar Sauce
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon water
- 1 scallion, chopped
- 1/2 teaspoon grated ginger
Creamy Peanut Sauce
- 2 tablespoons creamy peanut butter
- 1 tablespoon hoisin sauce
- 1 tablespoon warm water
- 1 teaspoon soy sauce
- 1/2 teaspoon sriracha (optional)
- 1 teaspoon lime juice
Citrus Ponzu Sauce
- 2 tablespoons ponzu sauce (or 1 tbsp soy sauce + 1 tbsp citrus juice)
- 1 teaspoon grated citrus zest (yuzu, lemon or lime)
- 1/2 teaspoon wasabi paste (optional)
- 1/2 teaspoon honey
- 1 teaspoon sesame oil
Kitchen Tools for Six Dumpling Sauces
- 6 small mixing bowls
- Measuring spoons
- Whisk or small forks
- Grater for ginger and citrus zest
- Garlic press (optional)
- Small storage containers with lids
- Cutting board and knife for scallions
Ingredient Substitutions for Six Dumpling Sauces
- Soy Sauce: Tamari (gluten-free) or coconut aminos (soy-free)
- Rice Vinegar: Apple cider vinegar (use slightly less)
- Sesame Oil: Perilla oil or walnut oil (for nutty flavor)
- Peanut Butter: Almond butter, sunflower seed butter (for nut-free option)
- Hoisin Sauce: Mix of 2 parts soy sauce, 1 part peanut butter, and a pinch of sugar
- Chili Oil: Red pepper flakes steeped in hot oil for 5 minutes
- Ponzu: Mix of soy sauce and citrus juice (lemon, lime, or orange)
Preparation Time for Six Dumpling Sauces
- Prep Time: 5 minutes (per sauce)
- Total Time: 30 minutes (for all six sauces)
- Storage Time: Up to 1 week refrigerated
Beginner-Friendly Instructions for Six Dumpling Sauces
Preparation Phase
- Set up your workspace
- Clear your counter space
- Set out 6 small mixing bowls, labeled if possible
- Place all ingredients in front of you, grouped by sauce
- Prepare fresh ingredients
- Scallions: Rinse under cold water, pat dry with paper towel
- Place scallion on cutting board, trim off root end and 1 inch from the top
- Slice thinly with a sharp knife (about 1/8 inch thickness)
- Prepare the ginger
- Peel a 1-inch piece of ginger using the edge of a spoon
- Hold the ginger firmly against a microplane or fine grater
- Grate with short, quick strokes until you have the required amount
- BEGINNER TIP: Freeze ginger for easier grating
- Prepare the garlic
- Separate one clove from the bulb
- Place the flat side of your knife on the clove and press firmly to crush
- Peel off the skin
- Finely mince with a knife or use a garlic press
- BEGINNER TIP: If using a knife, chop roughly first, then run your knife through repeatedly in different directions until finely minced
- Prepare citrus zest (for Ponzu sauce)
- Wash the citrus fruit thoroughly under warm water
- Hold a microplane or fine grater in one hand and the citrus in the other
- Gently rub the outer skin against the grater, rotating as you go
- BEGINNER TIP: Only grate the colored part, not the white pith underneath
- Toast sesame seeds (if not pre-toasted)
- Place a dry skillet over medium-low heat
- Add sesame seeds in a single layer
- Stir continuously for 2-3 minutes until golden brown and fragrant
- Immediately transfer to a plate to cool
- BEGINNER WARNING: Sesame seeds burn quickly! Never leave unattended
Classic Soy-Ginger Sauce Instructions (Sauce #1 of Six Dumpling Sauces)
- Measure your liquid ingredients
- Place a small bowl on your work surface
- Using a measuring cup, carefully pour 1/4 cup low-sodium soy sauce into the bowl
- Using a measuring spoon, add 1 tablespoon rice vinegar to the same bowl
- Add your freshly prepared ingredients
- Add 1 teaspoon of freshly grated ginger
- BEGINNER TIP: Use the back of your spoon to press ginger against the side of the bowl to release more flavor
- Add your minced garlic clove to the bowl
- Add sweetener and oil
- Measure 1/2 teaspoon honey and add to the mixture
- BEGINNER TIP: Coat your measuring spoon with a drop of oil before measuring honey for easy release
- Carefully measure 1 teaspoon toasted sesame oil and add to the bowl
- BEGINNER WARNING: Sesame oil is potent! Don’t exceed the measurement
- Incorporate the scallions
- Add the thinly sliced scallions to the bowl
- Mix thoroughly
- Using a whisk or fork, stir the mixture for at least 30 seconds until well combined
- The honey should be completely dissolved, with no visible droplets
- Taste and adjust
- Dip a clean spoon into the sauce and taste
- If too salty: add a few drops of water
- If not gingery enough: add a pinch more grated ginger
- If not sweet enough: add a tiny drop more honey
- Rest the sauce
- Let the sauce rest for at least 5 minutes before serving
- This allows the flavors to blend together
- BEGINNER TIP: Make this sauce first so flavors have more time to develop
Spicy Chili Oil Sauce Instructions (Sauce #2 of Six Dumpling Sauces)
- Start with the chili oil base
- Place a new small bowl on your work surface
- Shake your bottle of chili oil vigorously to distribute the sediment
- Carefully measure 3 tablespoons of chili oil, making sure to get some of the sediment
- Pour into your bowl
- BEGINNER WARNING: Be careful not to touch your eyes after handling chili oil
- Add soy sauce and garlic
- Measure 1 tablespoon soy sauce and add to the chili oil
- Add 1 teaspoon of your prepared minced garlic
- BEGINNER TIP: If you’re sensitive to spice, start with 2 tablespoons of chili oil instead of 3
- Balance with sweetness and acidity
- Measure 1/2 teaspoon sugar and add to the bowl
- Add 1 teaspoon rice vinegar
- BEGINNER TIP: Sugar helps balance the heat—a crucial component
- Add the optional Sichuan peppercorn
- If using, measure 1/2 teaspoon ground Sichuan peppercorn
- Sprinkle evenly over the sauce
- BEGINNER TIP: Rub the peppercorns between your fingers as you add them to release more aroma
- Mix thoroughly
- Using a clean fork or whisk, stir the mixture for at least 30 seconds
- The oil and soy sauce will not fully combine—this is normal
- Make sure the sugar is completely dissolved
- Allow flavors to develop
- Cover the bowl and let stand for 5 minutes
- BEGINNER TIP: This sauce gets better with time; make it first if possible
Sweet Hoisin-Sesame Sauce Instructions (Sauce #3 of Six Dumpling Sauces)
- Measure the hoisin base
- Place a new small bowl on your work surface
- Using a measuring spoon, add 3 tablespoons hoisin sauce to the bowl
- BEGINNER TIP: Spray your measuring spoon with a tiny bit of cooking spray for easier release of sticky hoisin
- Thin the sauce
- Add 1 tablespoon water to the hoisin
- Using a fork or small whisk, blend until smooth
- BEGINNER TIP: Add water gradually while stirring to achieve your preferred consistency
- Add acidity
- Measure 1 teaspoon rice vinegar
- Add to the bowl and stir to incorporate
- BEGINNER TIP: Rice vinegar balances the sweetness of hoisin, don’t skip it
- Add texture and flavor
- Add 1 tablespoon of your toasted sesame seeds
- Stir gently to distribute evenly throughout the sauce
- Add optional heat (if desired)
- If you want some spice, add 1/2 teaspoon chili sauce
- Stir thoroughly to incorporate
- BEGINNER TIP: You can add just a 1/4 teaspoon first, taste, then add more if needed
- Final mixing and check
- Stir the sauce for 30 seconds to ensure even distribution of sesame seeds
- The sauce should be thick but pourable, like a thin pancake syrup
- If too thick, add a few drops of water
Tangy Rice Vinegar Sauce Instructions (Sauce #4 of Six Dumpling Sauces)
- Create the vinegar base
- Place a new small bowl on your work surface
- Measure 2 tablespoons rice vinegar and pour into the bowl
- BEGINNER TIP: This sauce is more acidic than the others—perfect for richer dumplings
- Add soy sauce
- Measure 1 tablespoon soy sauce
- Add to the vinegar and stir briefly
- BEGINNER TIP: Use low-sodium soy sauce if you’re watching salt intake
- Add sweetness and water
- Measure 1 teaspoon sugar and add to the bowl
- Add 1 tablespoon water
- Stir vigorously with a fork or whisk until sugar completely dissolves (about 30 seconds)
- BEGINNER TIP: Make sure there are no sugar granules at the bottom of the bowl
- Add aromatics
- Add 1 tablespoon of your chopped scallions
- Add 1/2 teaspoon of your grated ginger
- Stir to distribute evenly
- Mix thoroughly and taste
- Stir for an additional 15 seconds to ensure even distribution
- The sauce should be thin but flavorful
- BEGINNER WARNING: This sauce is meant to be tangy, but if it’s too strong, add 1/2 teaspoon more water
- Rest the sauce
- Let the sauce stand for 5 minutes before serving
- This allows the ginger and scallion flavors to infuse the liquid
Creamy Peanut Sauce Instructions (Sauce #5 of Six Dumpling Sauces)
- Prepare the peanut base
- Place a new small bowl on your work surface
- Measure 2 tablespoons creamy peanut butter and add to the bowl
- BEGINNER TIP: Stir your peanut butter well before measuring if it has separated
- Add hoisin sauce
- Measure 1 tablespoon hoisin sauce
- Add to the peanut butter
- BEGINNER TIP: Hoisin adds depth and sweetness that balances the peanut flavor
- Start combining ingredients
- Using a fork, begin mixing the peanut butter and hoisin
- This will be thick and difficult at first—keep working it
- Add warm water gradually
- Measure 1 tablespoon warm (not hot) water
- Add HALF of the water first and stir vigorously
- Once incorporated, add the remaining water
- Continue stirring until completely smooth
- BEGINNER TIP: The warm water helps the peanut butter become more fluid
- Add remaining ingredients
- Add 1 teaspoon soy sauce and mix well
- Add 1 teaspoon lime juice and stir to incorporate
- If using, add 1/2 teaspoon sriracha
- BEGINNER WARNING: Add the lime juice last as acidity can cause the sauce to thicken
- Final texture adjustment
- The sauce should be the consistency of thick pancake batter
- If too thick, add a few drops of warm water
- If too thin, add a small amount of peanut butter
- BEGINNER TIP: This sauce thickens as it sits; you may need to thin it again before serving
Citrus Ponzu Sauce Instructions (Sauce #6 of Six Dumpling Sauces)
- Create the ponzu base
- Place a new small bowl on your work surface
- Measure 2 tablespoons ponzu sauce and add to the bowl
- If making your own: mix 1 tablespoon soy sauce with 1 tablespoon fresh citrus juice
- BEGINNER TIP: If making from scratch, lemon-lime combination works best
- Add citrus zest
- Add 1 teaspoon of your prepared citrus zest
- Stir to distribute evenly
- BEGINNER TIP: The zest contains aromatic oils that boost flavor significantly
- Add wasabi if using
- If using wasabi, measure 1/2 teaspoon paste
- Add to the bowl
- Stir vigorously to break up and dissolve the wasabi
- BEGINNER WARNING: Real wasabi is milder than the horseradish-based version; adjust accordingly
- Balance with sweetness
- Add 1/2 teaspoon honey
- Stir until completely dissolved
- BEGINNER TIP: This small amount of sweetener helps round out the sharp citrus flavors
- Add richness with oil
- Measure 1 teaspoon sesame oil
- Add to the bowl and stir well
- BEGINNER TIP: Adding the oil last prevents it from interfering with the other ingredients dissolving
- Final mixing
- Whisk for 30 seconds to ensure all ingredients are fully incorporated
- The sauce should have tiny specks of zest visible throughout
- Let stand for 5 minutes before serving to allow flavors to meld
Troubleshooting Your Six Dumpling Sauces
Common Issues and Solutions
Sauce is too thick
- Problem: The sauce doesn’t flow easily off a spoon
- Solution: Add liquid 1/2 teaspoon at a time while stirring
- For Classic Soy-Ginger: add water
- For Spicy Chili Oil: add a bit more oil
- For Sweet Hoisin-Sesame: add water
- For Tangy Rice Vinegar: add water or more vinegar if you want it tangier
- For Creamy Peanut: add warm water
- For Citrus Ponzu: add more citrus juice
Sauce is too thin
- Problem: The sauce doesn’t cling to the dumpling
- Solution:
- For Peanut Sauce: add more peanut butter, 1/2 teaspoon at a time
- For Hoisin Sauce: add more hoisin, 1/2 teaspoon at a time
- For others: let stand uncovered for 10 minutes to let some liquid evaporate
Too salty
- Problem: The sauce makes you thirsty immediately after tasting
- Solution:
- Add 1/2 teaspoon water and 1/4 teaspoon sugar to balance
- For severe cases, make a second batch without soy sauce and combine them
Not enough flavor
- Problem: The sauce tastes flat or boring
- Solution:
- For any sauce: add a pinch more salt or a few drops more soy sauce
- Let sit for 15-30 minutes for flavors to develop
- Add more fresh aromatics (ginger, garlic, scallions)
- For citrus sauces, add more zest rather than juice
- BEGINNER TIP: Sometimes sauces need time to “wake up”—try again after 15 minutes
Too spicy
- Problem: The heat overwhelms the other flavors
- Solution:
- Add a bit more sweetener (honey, sugar)
- For peanut sauce, add more peanut butter
- Dilute with a small amount of water
- BEGINNER WARNING: Once a sauce is too spicy, it’s difficult to fix completely. Start mild and add heat gradually!
Variations & Substitutions for Six Dumpling Sauces
Dietary Adaptations
Gluten-Free Options
- Replace soy sauce with tamari or coconut aminos in all Six Dumpling Sauces
- Check that hoisin sauce is gluten-free or make your own with tamari
- Ensure ponzu sauce is gluten-free (or make from scratch with tamari)
- BEGINNER TIP: Always read labels, as many Asian sauces contain wheat
Vegan Options
- Replace honey with maple syrup or agave nectar in all Six Dumpling Sauces
- All other ingredients in the Six Dumpling Sauces are typically vegan-friendly
- BEGINNER TIP: Some commercial chili oils may contain shrimp paste—check labels
Low-Sodium Alternatives
- Use low-sodium soy sauce or further dilute regular soy sauce with water
- Reduce salt and increase herbs, spices, and acids for flavor
- BEGINNER TIP: Adding a drop of sesame oil can make reduced-sodium sauces taste more satisfying
Regional Variations to the Six Dumpling Sauces
Korean-Style Addition – Add 1 teaspoon gochujang paste to the basic soy sauce Thai-Inspired Twist – Mix in 1 teaspoon fish sauce and extra lime juice Japanese Enhancement – Focus on the ponzu with extra yuzu if available Vietnamese Flavor – Add some sa-te lemongrass chili sauce for authentic taste
Storage & Reheating Your Six Dumpling Sauces
Proper Storage
- Refrigeration:
- Transfer each of the Six Dumpling Sauces to separate airtight containers
- Ensure lids are sealed tightly
- Store in refrigerator immediately after preparation
- Keep refrigerated for up to 1 week
- Label each container with name and date
- BEGINNER WARNING: Do not leave sauces at room temperature for more than 2 hours
- Freezing (except creamy peanut sauce):
- Pour sauces into ice cube trays for portion control
- Freeze until solid (approximately 4 hours)
- Once frozen, transfer cubes to labeled freezer bags
- Remove excess air from bags before sealing
- Use within 3 months
- BEGINNER TIP: One ice cube is approximately 1 tablespoon of sauce
Before Serving
- From refrigerator:
- Remove sauces from refrigerator 10 minutes before serving
- Stir well before serving (especially peanut and hoisin sauces)
- If separation occurs, whisk vigorously until recombined
- BEGINNER TIP: The Creamy Peanut Sauce will thicken significantly—add a few drops of warm water and stir well
- From freezer:
- Thaw frozen sauce cubes in refrigerator overnight
- Alternatively, thaw at room temperature for 30-60 minutes
- Reconstitute with a few drops of water if needed
- Whisk to recombine if separation occurs
- BEGINNER TIP: Never microwave the sauces to thaw—they may separate permanently
Safety Notes & Tips for Six Dumpling Sauces
Food Safety
- Raw ingredients: Garlic and ginger can harbor bacteria if not fresh. Use within 1-2 days of peeling/grating.
- Cross-contamination: Use separate utensils for each sauce, especially if serving to guests with allergies.
- Refrigeration: Refrigerate all Six Dumpling Sauces within 2 hours of preparation.
- BEGINNER WARNING: If any sauce develops an off smell, unusual color, or mold, discard immediately.
Expert Tips for Six Dumpling Sauces
- Sauce pairing guide:
- Classic Soy-Ginger: Perfect with pork and vegetable dumplings
- Spicy Chili Oil: Great with beef or lamb dumplings
- Sweet Hoisin-Sesame: Pairs well with duck or chicken dumplings
- Tangy Rice Vinegar: Excellent with seafood dumplings
- Creamy Peanut: Wonderful with vegetable dumplings
- Citrus Ponzu: Perfect with lighter shrimp or fish dumplings
- Presentation ideas:
- Serve the Six Dumpling Sauces in small ramekins or dipping bowls
- Create a sauce flight with all six for tastings
- Garnish each with appropriate toppings (sesame seeds, scallions, citrus zest)
- Label each sauce with a small card for guests
- Mix and match: Experiment with combining small amounts of different sauces together—for example, the Classic Soy-Ginger with a bit of Spicy Chili Oil creates a perfect balance.
- For more inspiration on Asian flavors that complement these Six Dumpling Sauces, check out our guide to Asian-inspired sauces or try our zesty wasabi yuzu sauce for an extra special treat.
Make These Six Dumpling Sauces Your Own
The beauty of these Six Dumpling Sauces is their flexibility. Don’t be afraid to adjust the flavors to match your preference. The measurements provided are starting points—taste and modify until they’re perfect for you.
For entertaining, set up a dumpling bar with all Six Dumpling Sauces and let guests mix and match. It’s an impressive, interactive dinner that’s sure to become a favorite!
Remember that these Six Dumpling Sauces aren’t just for dumplings—try them as marinades, dipping sauces for spring rolls, or drizzled over rice bowls. Their versatility makes them kitchen staples you’ll return to again and again.
