A great dumpling is half the experience. The dipping sauce is the other half. Different cuisines pair their dumplings with very different sauces — from soy-vinegar in China to sour cream in Poland, from chimichurri in Argentina to sweet chili in Southeast Asia. Here are 10 of the best, with recipes.
1. Classic Chinese black vinegar (jiaozi sauce)
- 3 tablespoons Chinkiang black vinegar
- 1 tablespoon soy sauce
- 1 teaspoon chili oil
- Slivers of fresh ginger
Mix. The vinegar should dominate. This is what most Chinese restaurants serve with dumplings.
2. Spicy chili oil and garlic
- 3 tablespoons Sichuan chili oil (with the flakes)
- 1 tablespoon soy sauce
- 1 tablespoon black vinegar
- 2 cloves garlic, minced
- 1 teaspoon sugar
For people who like heat. Pairs especially well with our pork dumplings.
3. Polish sour cream and dill
- ½ cup sour cream
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- Salt to taste
The classic pierogi accompaniment. Cool, fresh, dairy-bright. See our pierogi recipe.
4. Argentinian chimichurri (for empanadas)
- 1 cup parsley, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons red wine vinegar
- ½ cup olive oil
- 1 teaspoon dried oregano
- ½ teaspoon chili flakes
- ½ teaspoon salt
Bright, herbal, sharp — the perfect counterpoint to a flaky empanada.
5. Italian brown butter and sage (for ravioli)
- 6 tablespoons butter
- 12 fresh sage leaves
- Black pepper, parmesan to finish
Cook the butter until the milk solids brown. Crisp the sage in the foam. Toss your ravioli directly in the pan.
6. Southeast Asian sweet chili
- ½ cup rice vinegar
- ½ cup sugar
- 2 tablespoons fish sauce
- 2 red chilies, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons cornstarch + 2 tablespoons water
Combine everything except cornstarch in a saucepan. Simmer 5 minutes. Stir in cornstarch slurry. Cook 1 more minute until glossy. Cool.
7. Russian smetana (sour cream butter)
- ½ cup smetana or sour cream
- 2 tablespoons melted butter
- Salt, pepper, fresh dill
For pelmeni. Heavier than Polish-style sour cream — meant to coat the pelmeni richly.
8. Korean ssamjang-soy
- 2 tablespoons ssamjang (Korean fermented bean paste)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 minced clove garlic
Deep, sweet-salty, fermented. Goes great with steamed dumplings.
9. Greek tzatziki (for vegetarian dumplings)
- 1 cup Greek yogurt
- ½ cucumber, grated and squeezed dry
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill or mint
- 2 tablespoons olive oil
- Salt, pepper
Brilliant with spinach-and-feta or other Mediterranean fillings.
10. Japanese ponzu (light and bright)
- ¼ cup soy sauce
- ¼ cup fresh citrus juice (yuzu, lemon, or lime)
- 2 tablespoons rice vinegar
- 1 tablespoon mirin
- 1 teaspoon grated ginger
Light, citrusy, deeply savory. Goes well with delicate fillings — wontons, fish, vegetables.
Want to try them all?
Make a batch of mixed-filling dumplings using our 15 dumpling filling ideas, then set out three or four of these sauces. Best dinner party of the year.