# How do I make dipping sauce for pork dumplings? **URL:** \ **Category:** Cafe Society\ **Created:** [June 21, 2004, 7:46pm UTC](https://boards.straightdope.com/t/how-do-i-make-dipping-sauce-for-pork-dumplings/251500 "2004-06-21T19:46:45Z")\ **Posts on this page:** 12\ **Page:** 1
**Author:** ![indecisive1](https://avatars.discourse-cdn.com/v4/letter/i/41988e/32.png) [@indecisive1](https://boards.straightdope.com/u/indecisive1)\ **Post date:** [June 21, 2004, 7:46pm UTC](https://boards.straightdope.com/t/how-do-i-make-dipping-sauce-for-pork-dumplings/251500/1 "2004-06-21T19:46:45Z")
I’ve heard them called steamed dumplings (also fried) and pot stickers. I just love the things, and get them at the oriental restuarants around here (OK, Wisconsin, probably not very authentic oriental restaurants). What really makes them, though, is the dipping sauce. Anybody know how to make it? It’s based on soy sauce I’d guess, but what else is in there? ---
**Author:** ![Oregon\_sunshine](https://avatars.discourse-cdn.com/v4/letter/o/50afbb/32.png) [@Oregon\_sunshine](https://boards.straightdope.com/u/Oregon_sunshine)\ **Post date:** [June 21, 2004, 7:55pm UTC](https://boards.straightdope.com/t/how-do-i-make-dipping-sauce-for-pork-dumplings/251500/2 "2004-06-21T19:55:00Z")
I think it’s made of soy sauce, sugar, rice vinegar, and garlic. I know I have a recipe around here somewhere. Anything to procrastinate on my take-home final for my graduate school’s summer session. If I find it, I’ll be back. ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [June 21, 2004, 8:30pm UTC](https://boards.straightdope.com/t/how-do-i-make-dipping-sauce-for-pork-dumplings/251500/3 "2004-06-21T20:30:07Z")
Not sure if this is what you’re looking for, but you can use hoisin sauce instead of sugar for a slightly more flavorful, thicker sauce. Mix together soy sauce, hoisin, some garlic, rice vinegar if you want, sprinkle some diced green onions on top. ---
**Author:** ![peri](https://avatars.discourse-cdn.com/v4/letter/p/67e7ee/32.png) [@peri](https://boards.straightdope.com/u/peri)\ **Post date:** [June 21, 2004, 8:59pm UTC](https://boards.straightdope.com/t/how-do-i-make-dipping-sauce-for-pork-dumplings/251500/4 "2004-06-21T20:59:16Z")
I use soy sauce, rice vinegar, garlic and sesame oil. ---
**Author:** ![cher3](https://avatars.discourse-cdn.com/v4/letter/c/da6949/32.png) [@cher3](https://boards.straightdope.com/u/cher3)\ **Post date:** [June 21, 2004, 9:15pm UTC](https://boards.straightdope.com/t/how-do-i-make-dipping-sauce-for-pork-dumplings/251500/5 "2004-06-21T21:15:21Z")
You can also add a little minced fresh or pickled ginger to any of the above recipes. ---
**Author:** ![Shalmanese](https://avatars.discourse-cdn.com/v4/letter/s/45deac/32.png) [@Shalmanese](https://boards.straightdope.com/u/Shalmanese)\ **Post date:** [June 22, 2004, 1:08am UTC](https://boards.straightdope.com/t/how-do-i-make-dipping-sauce-for-pork-dumplings/251500/6 "2004-06-22T01:08:57Z")
> [@peri](#): > > I use soy sauce, rice vinegar, garlic and sesame oil. This is what I use as well. Sometimes with a bit of chinese chilli oil. ---
**Author:** ![dwyr](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dwyr/32/363_2.png) [@dwyr](https://boards.straightdope.com/u/dwyr)\ **Post date:** [June 22, 2004, 2:19am UTC](https://boards.straightdope.com/t/how-do-i-make-dipping-sauce-for-pork-dumplings/251500/7 "2004-06-22T02:19:20Z")
I make it with soy sauce, rice vinegar, sugar, garlic, ginger, a dash of sesame oil, and a thinly sliced scallion. ---
**Author:** ![hawthorne](https://avatars.discourse-cdn.com/v4/letter/h/c89c15/32.png) [@hawthorne](https://boards.straightdope.com/u/hawthorne)\ **Post date:** [June 22, 2004, 11:35am UTC](https://boards.straightdope.com/t/how-do-i-make-dipping-sauce-for-pork-dumplings/251500/8 "2004-06-22T11:35:53Z")
The commercial sauce I have in the cupboard lists its ingredients as soy, rice vinegar, glutinous rice, garlic juice and sesame oil. Another type I’ve tried and liked was just plum vinegar and slivers of young ginger. ---
**Author:** ![Cornelius\_Tuggerson](https://avatars.discourse-cdn.com/v4/letter/c/13edae/32.png) [@Cornelius\_Tuggerson](https://boards.straightdope.com/u/Cornelius_Tuggerson)\ **Post date:** [June 22, 2004, 5:04pm UTC](https://boards.straightdope.com/t/how-do-i-make-dipping-sauce-for-pork-dumplings/251500/9 "2004-06-22T17:04:15Z")
If you fry the dumplings (rather then boiling them) try using sour cream. Get yourself a little jar and just dip them in, they taste as good as they do with the dipping sauce (the kind you can get at Fridays anyway) ---
**Author:** ![indecisive1](https://avatars.discourse-cdn.com/v4/letter/i/41988e/32.png) [@indecisive1](https://boards.straightdope.com/u/indecisive1)\ **Post date:** [June 22, 2004, 8:04pm UTC](https://boards.straightdope.com/t/how-do-i-make-dipping-sauce-for-pork-dumplings/251500/10 "2004-06-22T20:04:46Z")
Thanks for the replies everyone. I didn’t think of garlic in my previous attempts. That will probably make a big difference. The addition of a little ginger sounds great too. Oh, and sour cream as a dip… YUM! this I just have to try. Sour cream is great on just about everything! thanks again, all ---
**Author:** ![peri](https://avatars.discourse-cdn.com/v4/letter/p/67e7ee/32.png) [@peri](https://boards.straightdope.com/u/peri)\ **Post date:** [June 22, 2004, 8:43pm UTC](https://boards.straightdope.com/t/how-do-i-make-dipping-sauce-for-pork-dumplings/251500/11 "2004-06-22T20:43:43Z")
Sour cream + pork dumplings = pierogi Now I’m hungry. ---
**Author:** ![Bippy\_the\_Beardless](https://avatars.discourse-cdn.com/v4/letter/b/ac8455/32.png) [@Bippy\_the\_Beardless](https://boards.straightdope.com/u/Bippy_the_Beardless)\ **Post date:** [June 22, 2004, 11:41pm UTC](https://boards.straightdope.com/t/how-do-i-make-dipping-sauce-for-pork-dumplings/251500/12 "2004-06-22T23:41:19Z")
As the recipe is allready up, I’ll just recomend spicy banana ketchup (you can probably get it in the Asian section at safeways) as remarkably good despite its strange seeming main ingredient. I love to use it as a dip for pork dumplings.