The Best Dipping Sauce

The Best Dipping Sauce

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Servings: 4-6

    • About This Recipe

    “This is absolutely the best dipping sauce for wontons (or other similar yummies). Double the recipe (at least) if you’re having a party or a crowd over to watch the big game.”

    Ingredients

  • 1/2 cuplow sodium soy sauce
  • 1teaspoonrice vinegar
  • 1/2 teaspoonchili oil
  • 1/2 teaspoonsesame oil
  • 1tablespoonminced green onion
  • 2teaspoonsgrated fresh ginger

    • Directions

  • Combine all ingredients in a small bowl with a whisk.
  • Serve immediately as a dipping sauce for wontons (steamed or deep-fried) or spring rolls, or refrigerate until needed.
  • Note: if you can’t find the chili oil, a good substitute is 1/2 tsp vegetable oil and a goodly pinch of dried red pepper flakes or cayenne pepper.

    • Reviews

  • “I got adventurous today and made homemade eggrolls for the first time. For the sauce, I was able to find both kinds of oil at a local gourmet store that stoks a whole line of TV chef Ming Tsai’s products. The only minor change I made was to add a little garlic. Why? well, because my fresh ginger seemed to have some garlic cloves inseparably glued to it. Instead of whisking the ingredients, I threw them all in the food processor – this emulsified the mixture somwhat so that, when one dipped the egg rolls, one got the full benefit of all the wonderful flavours in the sauce. I had never used fresh ginger before – I used ground ginger in the past. Oh, what a delightfully different and more subtle taste the fresh stuff lends to the sauce. You have made a convert out of me, Lennie – only fresh ginger from now on – it is most assuredly worth the time and effort to peel and grate it.”

  • “The title is the exact description of this dipping sauce. The sesame oil and chili oil can be found in gourmet or oriental food stores. The sauce also goes well with “dim sum” (ChineseBrunch).”

  • “this is great! you have to try it!! it’s very tasty and easy to make.thanks lennie.”

  • “This was very tasty. I added some extra rice vinegar and a little minced hot pepper. We used this with steamed chinese dumplings and chinese greens. Thanks Lennie.”

  • “Good.. but not the best”

  • “Enjoyed this but I too found it strong on the soy sauce.I think next time I’ll add a larger proportion of the other spices and maybe even a little sugar.But I was looking for a quick dipping sauce to serve with recipe#261401 and recipe#303281 and this was it.Thanks so much for posting.”

  • “I thought this was a little on the strong side with all the soy sauce.I’ll try it again and add some garlic as a couple of the other reviewers suggested.I added a “tad” of sugar also.We had a hard time tasting the chili oil and sesame oil.I used the grated ginger in the jar — I’ve always had good luck with it, but maybe the “ultra” fresh ginger would be better.It’s a recipe I’ll definitely keep — and try again.Thanks.”

  • “4 from me, 5 from DH.Wickedly hot.A little went a long way on sping rolls.DH almost guzzled it down.Easy to make and I had everything in the house.”

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