Ginger Soy Dipping Sauce for Soup Dumplings

This dipping sauce is a common accompaniment in dim sum dining, especially with soup dumplings known as Xiao Long Bao or XLB for short.

It primarily combines the savory saltiness of soy sauce and tang of vinegar with the warming kick of fresh ginger.

This sauce complement the rich, savory flavor of the soup and the tender, delicate wrapper of the dumpling.

I love making this ahead of time. The sauce tastes even better after sitting for a few hours as the flavors meld.

If you have leftover sauce, pair it with other foods, such as egg rolls, grilled meats, steamed seafood, or even as a drizzle for rice bowls. Delicious and no waste!

• Light soy sauce: Provides the salty and umami base. You can substitute with tamari or coconut aminos for a gluten-free option.
• Rice vinegar: Brings a tangy brightness. You can swap with distilled white vinegar, apple cider vinegar, Chinese black vinegar for a more authentic taste, or lime juice in a pinch.
• Sugar: Balances the saltiness and tang. I’m using granulated white sugar. You can also use honey or brown sugar for a deeper sweetness.
• Sesame oil: Optional for a nutty aroma and flavor.
• Sriracha chili sauce: For a spicy kick if preferred. You can substitute with red pepper flakes, fresh chilies or whatever spicy sauce you have on hand.
• Water: Dilutes and mellows out the flavors. I’m using hot water to also quickly dissolve the granulated sugar.
• Fresh ginger: Adds a spicy, aromatic and warming kick. Peel with a metal spoon, cut across the grain into thin slices then julienne into thin strips. If you don’t want to prepare fresh ginger, store-bought pickled ginger works well too.

How to Make It

To make this, there are no special preparations—just throw everything together, give it a mix, and you’re done! Easy-peasy.

Serve this with hot Xiao Long Bao on the side Grab a dumpling from the steamer with chopsticks and transfer it to a large spoon. Drizzle the sauce over the dumpling and enjoy.

Be careful, as soup dumplings can be extremely hot with the boiling broth inside. Read my fun story of my first time trying XLB in this recipe post.

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