dipping sauce

These recipes for Chinese dumpling sauce and Japanese gyoza sauce are so easy to make, you might be surprised that they taste just like your favorite restaurant versions!

Easy Dumpling Sauce

garlic clove,

scallion, finely chopped

soy sauce

chinkiang vinegar

chili oil

plain rice vinegar

Whisk all the ingredients together in a bowl and serve in individual dipping bowls.

https://content.jwplatform.com/videos/qxaithHd.mp4

Your gyoza and potstickers will be so delicious! I’ve got Easy Dumpling Sauce Recipes for both Chinese dumplings and Japanese gyoza. Ready in 5 minutes!

Dumpling Sauce

This dumpling sauce recipe makes the perfect dipping sauce for taking your favorite homemade or store-bought dumplings to the next level.

Dumpling Sauce Recipe: How to Make Dumpling Dipping Sauce

sugar

water

rice vinegar

garlic ((minced))

sesame seeds

sesame oil

Dissolve 1 teaspoon sugar in 1 tablespoon hot water. Then add soy sauce, rice vinegar, chili oil, minced garlic, sesame seeds, and sesame oil. Stir to combine.

Serve with freshly cooked dumplings and enjoy!

A recipe for baked chicken fingers from Delish.com.

Baked Chicken Fingers with Honey Mustard Dipping Sauce

chicken cutlets

c. panko bread crumbs

lemon

thyme leaves

kosher salt

black pepper

eggs,

Dijon mustard

tbsp. honey

c. greens

olive oil

Cut Queso de Freir into 1-inch cubes. In deep saucepan over medium-high heat, heat 1-inch vegetable oil. 

Fried Cheese Cubes with Dipping Sauces

TROPICAL Queso de Freír

lime juice

Chimichurri is often bastardized in American recipes, but this snappy, garlicky sauce is exactly what you&#x27;d find in Argentinian cooking and it tastes amazing!

Chimichurri

parsley, minced

garlic

oregano

red pepper flakes

red wine vinegar

extra virgin olive oil

In a medium bowl, combine the parsley, garlic,...

In a medium bowl, combine the parsley, garlic, oregano, red pepper flakes, and red wine vinegar.

Add just enough olive oil to make a...

Add just enough olive oil to make a chunky sauce that's not too thick and not too runny.

Stir the ingredients until well blended.

Decant the sauce into the container of your...

Decant the sauce into the container of your choice and cover with a lid.

Let the chimichurri sit at room temperature overnight...

Let the chimichurri sit at room temperature overnight for the flavors to develop. The longer it sits out on the counter, the more the flavor intensifies. Refrigerate after 1 to 2 days. (The olive oil will congeal when chilled, but this doesn't affect the flavor or texture.) Bring the chimichurri to room temperature before using or serving.

Korean ssamjang combines the savory funk of doenjang with the sweet heat of gochujang for the perfect grilled meat dipping sauce.

Ssamjang (Korean Barbecue Dipping Sauce) Recipe

(60 grams; 60 milliliters) doenjang (Korean fermented soybean paste)

(30 grams; 30 milliliters) gochujang (Korean chili paste)

(15 milliliters) Korean rice syrup (see note)

(15 milliliters) toasted sesame oil

scallions (40 grams), thinly sliced

garlic (10 grams), minced

(4 grams) toasted sesame seeds

In a small bowl, stir together doenjang, gochujang, rice syrup, sesame oil, scallions, garlic, and sesame seeds until well-combined. Serve, or transfer to an airtight container and refrigerate until ready to use.

Thai Sweet Chili Sauce (perfect for fried foods) น้ำจิ้มไก่

medium/mild red chilies, chopped

1-3 Thai chilies,

garlic,

white vinegar

1½ tsp fine grain salt

Tbsp tapioca starch

Blend both chilies, garlic, and water until it looks slushy but not smooth—stop blending as soon as you don't see any more big chunks.

Transfer into a heavy bottomed pot. Add sugar, vinegar and salt and stir to mix.

Bring the mixture to a simmer, stirring in the beginning just until all the sugar is dissolved. Let simmer for 5 minutes. Keep a wet pastry brush handy and if the sides of the pot starts to brown, brush it off with some water to prevent it from burning. 

Once it is done simmering, add tapioca slurry while stirring, and keep stirring until it comes to a boil.

Remove from heat, taste and adjust seasoning as needed. Transfer into a jar and let cool. This will keep in the fridge for many months (I've yet to see it go bad!).

Serve with fried chicken, spring rolls, or any deep fried foods.

So delicious so much better than the stuff in the bottle. Will never buy it again. Recipe so easy to follow it perfect.

The sauce is delicious and so easy to make. Thank you

Finally made it because I’ve got some friends coming over for fried appetizers.  It’s just as easy as Pailin says, and so good!

https://content.jwplatform.com/videos/m9kOVDOG.mp4

Sweet Chili Sauce Recipe Thai Recipes นำ้จิ้มไก่.mp4

This Mentsuyu Recipe (Cold Soba Noodle Sauce) is ready in minutes! Made from soy sauce, mirin, sake and dashi powder, it's a super refreshing dipping sauce for a hot summer's day.

Quick Mentsuyu Recipe (Cold Soba Noodle Sauce)

mirin

tbsp cooking sake (rice wine)

dashi powder

Stir together your soy, mirin, sake or rice wine and dashi powder in a saucepan and gently bring to the boil, stirring occasionally.

Take it off the heat and set aside, allowing it to cool completely before use.

(Optional) Garnish with a sprinkling of aonori powder or thinly sliced nori for extra flavour.

For the sauce:

If you’re ready to eat, go ahead and bring a medium pot of water to the boil, then add in your soba noodles. Cook according to packet directions (usually around 3 mins or so), then drain and remove from the heat.

For the most refreshing experience, allow your noodles to cool completely before serving. You might like to run them under cold water to speed this up, or pop them in the fridge for 10 mins or so before serving so they cool down more quickly.

For the noodles:

This Mentsuyu Recipe (Cold Soba Noodle Dipping Sauce) is ready in minutes! Made from soy sauce, mirin, sake and dashi powder, it’s a super refreshing dipping sauce for a hot summer’s day.

FULL RECIPE - http://bit.ly/2jFKjQv

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Check out some of our most popular Japanese recipes here - 

Quick Shabu Shabu - Japanese Hotpot - https://bit.ly/2BDSkQk

Quick and Easy Takoyaki - http://bit.ly/2gATUb5

Japanese Udon Noodle Soup - http://bit.ly/UdonNoodleSoup

The Ultimate Yakisoba Noodles Recipe - http://bit.ly/2dlxh7Y

Japanese Miso Soup - http://bit.ly/1nivq4p

How to Make Mentsuyu - Japanese Cold Soba Noodle Dipping Sauce

This Boom Boom Sauce&nbsp;recipe is&nbsp;the MOST incredible sauce for burgers, fries or just about anything!

Boom Boom Sauce

mayonnaise

Tbsp ketchup

Tbsp sweet chili sauce

garlic powder

Sriracha

Combine all ingredients in a bowl and stir to combine.

Keep refrigerated until ready to use.

A staple chili garlic sauce, that's really fragrant and aromatic. This is a staple in my kitchen and can be stored for months! Perfect for dipping sauces and stir-fries.

Chili Garlic Sauce

g bird’s eye chili, (around 28 to 30 pieces)

garlic (peeled (around 30 g))

neutral oil (like canola, sunflower, avocado, etc.)

tsp salt

tsp organic cane sugar

tsp chinese five spice powder

star anise (optional)

bay leaf (optional)

tsp Szechuan peppercorns (optional)

Chop off the top ends and stem of the chilies. Place the chilies and garlic cloves in a food processor. Process until finely minced. Be careful not to use your hands when handling processed chilies since it can burn your face (and eyes!) when you accidentally rub them.

Heat a medium saucepan over medium high heat. Add in the neutral oil. Season with salt, sugar, and five spice powder. Add in the rest of the herbs and spices, if using.

Leave everything to cool over medium high  heat. Add in the minced garlic and chili. Lower to medium heat, stirring every 1 to 2 minutes.

Continue to cook the chilies until they have turned in a much darker share of red and garlic is lightly brown, around 10 to 15 minutes. Be careful not to cook it over high heat since the garlic can quickly burn.

Turn off the heat and then leave the sauce to cool.

Store the sauce an air-tight container or jar in a cool, dark place until ready to use. Can be stored for up to 3 months.

Japanese mayo is the perfect condiment to add flavor to sandwiches, pasta salads, and simple vegetable dishes

Japanese Mayo (Kewpie Style Mayonnaise)

dijon mustard

rice vinegar or apple cider vinegar

salt

grapeseed oil

mayonnaise mayonnaise

dashi powder,

Put the egg yolk, mustard, dashi powder, vinegar, salt, and sugar in a food processor, and blend until smooth. Alternatively, you can use a hand blender or whisk. 

With the food processor running, slowly add the oil and continue blending until the mixture is thick like mayonnaise.

Add an additional teaspoon of sugar if you prefer the mayo to be sweeter. Blend again.

Transfer to a glass jar and refrigerate for up to 2 weeks.

Made from scratch:

Put all the ingredients in a bowl and mix well, until the dashi and sugar have dissolved. If the texture of the mayo is a little too thin, whisk it for a minute or so using a food processor, hand mixer, or hand whisk.

Transfer the Japanese mayo to a glass jar or any other storage container, and refrigerate it.

Directions for Quick Japanese Mayo Using American Mayonnaise

Many thanks for this Caroline! I posted in your tonkatsu sauce recipe how I was going to give this a try when my bottle of Kewpie ran out. Well it did and I did and I  am thrilled with the result. I used Hellman's mayo as the base and it turned out beautifully. The beauty of this is that you can adjust the individual ingredients to tailor the mayo to your individual taste - I added a smidge more dashi powder (I'm a sucker for it) and the result was beautiful. I can't see myself buying Kewpie again, especially when I can adjust the flavour profile to how I want.

Genius recipe!

https://content.jwplatform.com/videos/37noCMvd.mp4

Easy recipe for Japanese mayo you can tweak to your own preference. Fruity, creamy, homemade Kewpie mayo is the best!

Kewpie Style Japanese Mayonnaise

Ponzu sauce is a classic Japanese citrus sauce that can be used without the addition of soy sauce, but is most commonly served with soy included. It's a great dipping sauce for cold noodles, salads, dumplings, grilled meats and fish, cold sliced meat or fish, or any number of other dishes.

Ponzu Sauce (Japanese Citrus Dipping Sauce) Recipe

rice vinegar (1 ounce; 30 milliliters)

mirin (4 ounces; 120 milliliters) (see note)

(3- by 3-inch) piece kombu (about 1 ounce; 30 grams) (see note)

(15 grams) shaved katsuobushi (see note)

soy sauce (4 ounces; 120 milliliters)

Combine vinegar, mirin, and kombu in a small saucepan. Bring to a simmer. Remove from heat and stir in katsuobushi. Cover and let steep for 10 minutes. Strain through a fine-mesh strainer and discard solids (or reserve to make a second batch, using some additional katsuobushi in the second batch). Allow liquid to cool completely.

Combine steeped mirin, citrus juice, and soy sauce. Ponzu will keep in a sealed container in the refrigerator for up to 1 week.

Made with dashi, soy sauce, mirin, and sugar, Tentsuyu is the traditional Japanese dipping sauce for all kinds of tempura. This homemade recipe is a must to elevate your favorite shrimp tempura or vegetable tempura. Ready in 5 minutes!

Tempura Dipping Sauce (Tentsuyu)

dashi (Japanese soup stock; click to

tsp sugar

daikon radish

Gather all the ingredients.

Combine ¾ cup dashi, 3 Tbsp soy sauce, 2 Tbsp mirin, and 2 tsp sugar in a small saucepan.

Bring it to a simmer and let the sugar dissolved completely. Turn off the heat and let cool before pouring into a mason jar.

Serve the warm tempura dipping sauce with your favorite tempura. Grate daikon radish (I use this grater) and squeeze water out gently and serve with the sauce.

To Serve

You can store it in the refrigerator for up to 1-2 weeks.

To Store

These tasty homemade fish sticks are about as good as it gets! Kids and adults alike will be diving into this fish dinner!

Fish Nuggets with Bang Bang Sauce

halibut

panko breadcrumbs (a crispier breadcrumb than regular breadcrumbs, look

parmesan cheese

eggs, beaten

flour

honey

sriracha

sweet chili Sauce

Mix the parmesan and breadcrumbs in a bowl.

Add the eggs to another bowl and the flour in a third bowl.

Bread the nuggets first in the flour, shaking off the excess, then into the eggs, letting the excess egg drip off and then last into the breadcrumb/parmesan coating.

Place the nuggets on a baking sheet lined with parchment paper.

Bake in the oven for 8 minutes, then remove from the oven and flip the nuggets over.

Return to the oven and cook another 7-8 minutes until the second side is brown.

While the nuggets are in the oven, mix together the bang bang sauce and serve alongside for dipping.

I haven’t made the nuggets yet, but I made the sauce to go with shrimp.  Wow.  It is my special cheat day sauce!   Thank you!!!

Sauce was delicious. Even added a little extra hot sauce. Superb!

Made some cod fish nuggets with panko following the directions to a T. Just with the bang bang sauce I had this weird garlic chili sauce but it still tasted great! Will be making this sauce a lot.

Homemade Chick-fil-A Nugget and Sauce Recipe - These easy copycat Chick-fil-A nuggets are so delicious and allow you to make a large amount for parties!

CopyCat Chick Fil A Nugget and Sauce Recipe

chicken breasts

dill pickle juice

all-purpose flour

cornstarch

paprika

milk

eggs

peanut oil, (or canola oil)

yellow mustard

barbecue sauce

lemon juice

Cut the chicken breasts into bite-sized chunks. Warm the pickle juice in the microwave, in a microwave-safe bowl, until hot to the touch. Stir in the sugar until completely dissolved. Add the chicken chunks and allow them to soak for at least 30 minutes, or overnight. Place in the refrigerator while brining.

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The most viewed dipping sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine