When I lived in Taiwan I had some really amazing dipping sauce and none have ever compared since… until I found this recipe.
You can basically dip anything in it and it’s delicious. From pot stickers to wontons, dumplings to lettuce wraps, and more, with this sauce you really can’t go wrong. You can also pour it over rice and/or most Asian dishes to make them taste delish.
It’s very quick to make and inexpensive. It yields about 1/4 Cup which goes a long way as a dipping sauce. You may need to triple or quadruple it if you are planning to pour it over a lot of rice or any other large dish.
Prep time is 2 Mins.
Ingredients
1 1/2 Tablespoon soy sauce
1 Tablespoon water
1/2 Tablespoon white rice vinegar
1 Tablespoon brown sugar
1/2 Shallot—medium minced
Directions
1. Mince 1/2 medium shallot
2. Stir all ingredients together well.
3. Microwave 30 seconds
Taste test. I always taste test what I’m making. If you like sweet you can add more brown sugar. If you like savory you can add a dash of soy sauce and a little more vinegar. This recipe is perfect for my taste buds but if you prefer your dipping sauce to be more savory you can tweak it a bit. Once you have the desired taste serve warm.
Oh and if you don’t know how to or don’t have time to make wontons or potstickers to eat with it, Costco and most grocery stores have some amazing tasting frozen bags of them. They along with the dipping sauce make for a very inexpensive, easy, quick, and pretty healthy meal.
Enjoy!
Taiwanese-Inspired Dipping Sauce
The Best Taiwanese-Inspired Dipping Sauce- great for wontons, potstickers/dumplings, lettuce wraps, rice, etc.
Ingredients
- 1 1/2 Tablespoon soy sauce
- 1 Tablespoon water
- 1/2 Tablespoon white rice vinegar
- 1 Tablespoon brown sugar
- 1/2 Shallots minced
Instructions
- Mince 1/2 medium shallot
- Stir all ingredients together well.
- Microwave 30 seconds
- If you like sweet you can add more brown sugar. If you like savory you can add a dash of soy sauce and a little more vinegar.
- Once you have the desired taste serve warm.
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Great recipe — but would be better titled ‘Asian’ not ‘Oriental’ as that word was used as a slur for a solid few generations and still has pretty negative connotations.
Actually the word Oriental is used to describe objects, such as oriental rugs and dipping sauces:), people are referred to as Asian.
Her title is fine.
Thank you for clarifying that! I was feeling a little bad until you left your comment. 🙂
seriously? people looking for recipes are all of a sudden worried about oriental vs. aisian? you try to do something nice (and i love the recipe), and everyone gets all contextual. too many people have access to the internet that shouldn’t be lol. good job Anita.
Thank you Tom!
Taiwanese girl here – Oriental is offense. The only thing it should be used it to describe rugs.
I tend to hang with other Asians and we’ve talked about this repeatedly. It’s a serious pet peeve/offensive term that a lot of white people keep trying to shove down our throats, insisting it’s not offensive. It is.
I changed the graphic and names of it. I republished it with a URL without Oriental in it. I can’t change a URL once it is published so I republished it here. Thank you for informing me. I wish you the best!
What? This is a delicious dipping sauce, I’ve made it several times with shallots, also with green onion when I didn’t have shallot, still totally delicious. I do increase the vinegar because I like the tartness. Great recipe! Thanks
Thank you! and thank you for checking back to leave a review!
Could you please clarify for me the amount of shallot used?
1/2 medium shallot- minced 🙂