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Chinese dumpling dipping sauce

Vegetarian

饺子蘸料 · jiǎozi zhànliào

Light soy sauce and Chinkiang black vinegar sharpened with fresh garlic and finished with chilli oil and a few drops of sesame oil. The everyday dip on the table wherever jiaozi are eaten.

Chinese dumpling dipping sauce is a Chinese dip from China, ready in about 15 minutes and made with soy sauce and chinese black vinegar. It serves 4 and is rated beginner to cook.

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Prep
5 min
Cook
0 min
Rest
10 min
Total
15 min
Serves
4
Level
Beginner
Calories
56

Ingredients

4 servings (about 25 ml)

Equipment

Method

  1. Step 1

    Grate the garlic (opens in a new tab); cut the ginger into needle-fine shreds and slice the spring onion (opens in a new tab) if using.

    Garlic being minced with a knife
    How it looks · Photo: RDNE Stock project on Pexels

  2. Step 2

    Stir the sugar (opens in a new tab) into the soy sauce (opens in a new tab) and black vinegar until dissolved, then add the garlic (opens in a new tab) and leave for 10 minutes so the garlic mellows into the liquid.

  3. Step 3

    Just before serving, spoon in the chilli oil (opens in a new tab) and its sediment and the sesame oil (opens in a new tab), and scatter over the ginger and spring onion (opens in a new tab). Divide among small dishes so everyone can dip.

    • 1 min
    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

About this dish

Origin
Northern China, China · Commonly attributedEvery household has its own proportions. This is a widely used northern-style mix; Shanghai and Japanese gyoza versions are given as variations.Also popular in Taiwan, Japan, South KoreaMore food from China
Dish
Lunch · Dinner · Snack · Dips & spreads · Sauces
Cooking method
No-cook
Taste
salty, sour, umami, garlicky, spicy (chilli heat)
Diet
Vegan · Dairy-free
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · Alcohol-free · Pork-free · Beef-free
Worked out from the ingredients. How labels work
Good for
Everyday · Budget-friendly
Cook more with
Soy sauce · Chinese black vinegar · Sugar · Garlic · Chilli oil · Toasted sesame oil

Allergens

  • May contain: Peanutsfrom chilli oil
  • Contains: Wheatfrom soy sauce, chinese black vinegar
  • Contains: Glutenfrom soy sauce, chinese black vinegar
  • Contains: Soyfrom soy sauce, chilli oil
  • Contains: Sesamefrom chilli oil, toasted sesame oil

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

56 kcal per serving

Estimated

1 serving ≈ 26 g · recipe makes 4

Where the energy comes from

  • Protein 9%
  • Carbohydrate 23%
  • Fat 68%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g
Energy56 kcal212 kcal
Protein1.2 g4.5 g
Carbohydrate3.2 g12.3 g
Net carbohydrate——
Sugars2 g7.6 g
Added sugars0.8 g2.9 g
Fibre——
Fat4.2 g16.1 g
Saturated fat0.4 g1.4 g
Trans fat——
Cholesterol——
Sodium713 mg2715 mg
Salt equivalent1.8 g6.8 g
Vitamins & minerals per serving
Potassium
71 mg
Calcium
9 mg
Iron
0.3 mg
Magnesium
11 mg
Vitamin A (RAE)
0 µg
Vitamin C
0 mg
Vitamin D
—
Vitamin B12
—
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • Optional ingredients are not included: fresh ginger, spring onion.
  • Chinese black vinegar: Balsamic vinegar (FDC 172241) used as a stand-in for Chinkiang/Zhenjiang black rice vinegar; both are dark, aged and slightly sweet.
  • Chilli oil: Neutral vegetable oil (FDC 172336) used as a stand-in; the chilli solids add little energy.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Start with equal parts soy and vinegar and adjust; northerners often like it more vinegary.

Common mistakes

  • Using dark soy sauce, which is too thick and sweet for dipping.

Serve with

  • Boiled or pan-fried jiaozi and gyoza.
  • Wontons, potstickers and steamed buns.
  • Cold noodles and smacked cucumber.

Storage

  • Best the same day; without the garlic, the soy-vinegar base keeps a week in the fridge.

Variations

  • Shanghai xiaolongbao dip (China): Only black vinegar with fine ginger shreds, no soy.
  • Gyoza dip (Japan): Soy sauce and rice vinegar 1:1 with a few drops of rayu (Japanese chilli oil).
  • Chojang (South Korea): Soy sauce, vinegar and gochugaru with sesame seeds, for Korean mandu.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Goes with

Recipe DNA

How this dish is built

Customise in Sauce & Drizzle

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

Onion, garlic, ginger and friends

Aromatics

  • Garlic, 1 large clove, finely grated or pounded6 g
  • Fresh ginger, peeled and cut into needle-fine julienne (optional)5 g
  • Spring onion, green part, finely sliced (optional)5 g
Used in steps 1, 2, 3

Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.

Customise in Sauce & Drizzle

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