Make Ahead

Family Dumpling Sauce

August 14, 2012
2 Ratings
  • Makes 2 cups
Author Notes

This is a versatile soy based sauce that my family uses for steamed and fried dumplings. Homemade dumplings were a Sunday tradition in my family growing up. I was the sauce guy, and over many years tweaking the recipe, I bring to you the basic formula. Our family prefers a "chunkier" sauce, more like a salsa. And in order to get the flavors right, you MUST let it stay put for many hours. The flavors marry and mature quite dramatically. Enjoy! —chairmanhu

What You'll Need
  • 1 cup light soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon Sriracha
  • 1 tablespoon sugar
  • 4 cloves garlic, minced
  • 2 tablespoons finely grated ginger
  • 1/2 cup finely chopped scallions
  • 1/2 cup finely chopped cilantro
  1. Combine all ingredients and allow to sit in the fridge for at least 8 hours before using.
Contest Entries

See what other Food52ers are saying.

  • chairmanhu
  • LeBec Fin
    LeBec Fin
  • silverblue78

8 Reviews

silverblue78 August 19, 2012
dude! i've been trying to put this thing on paper for a while now...thanks for doing the work for me! ;P awesome job lil' bro! just one thing...if you want a fresher spicy version...skip the siracha and add in julienned jalapenos...yum!
silverblue78 August 19, 2012
also, if you're salt conscientious....dilute the sauce with a little water or broth...
chairmanhu August 20, 2012
i just say use less sauce :)
chairmanhu August 15, 2012
blargh. my comments aren't showing up. i hope they don't all randomly show up. imma look silly, haha.
chairmanhu August 15, 2012
I think between the soy's salt and the vinegar, it lasts quite a while. I love it on eggs in the morning. I realized I should have mentioned the potential variability in garlic for the recipe. We like us some garlic, haha.
LeBec F. August 15, 2012
felix, this is terrific; i am printing it out now as we speak! what kind of refrigerated shelf life do you think it might have? With the vinegar, sugar, and ginger, i'm thinking maybe forever, but i don't know about the effect of that large quantity of scallions..... thx so much.
chairmanhu August 15, 2012
It lasts quite a while! The soy's salt and the vinegar are doing most of the work there I think. Leftover sauce is great on over easy eggs =D
chairmanhu August 15, 2012
It lasts quite a while. The vinegar and the salt from the soy help a lot there. Leftover sauce goes great on sunny side up eggs :-)