Make this easy wonton dipping sauce recipe in 15 minutes for a rich, flavorful dip you’ll want to drizzle on everything. It works with steamed, boiled, or fried dumplings of any kind!
Tip: This sauce is perfect with kanom jeeb (Thai dumplings) and my pork and shrimp wontons.
Wonton dipping sauce is made of soy sauce, vinegar, sugar, chilies, and water. It has a balanced salty, tangy, sweet, and spicy flavor that’s customizable to your taste.
The only dip you’ll need!
This recipe is my go-to for any Asian appetizer that needs a flavor boost, whether it’s gyoza, potstickers, or anything dim sum. It’s quick and easy, and so much better than plain soy sauce.
You’ll only need a few pantry staples, and you can tweak the spice and sweetness to your liking.
I’ve been making Asian sauces like this at home for years because it’s way better and healthier than anything store-bought!
Make a batch of this dumpling sauce ahead of time and keep it in the fridge for up to a week. Trust me, you’ll be looking for things to dip!
Ingredient notes and substitutes
Take a look at the ingredient notes and step-by-step images below—or scroll down to the printable recipe card if you’re ready to make the recipe!
- White vinegar (1/3 cup) – Adds tang and sharpness. You can use rice vinegar for a milder flavor or apple cider vinegar for a subtle fruity twist.
- Dark soy sauce (3 tbsp) – Gives this Asian dipping sauce its deep color and rich umami flavor. Get my favorite brand here or find it at any Asian grocery store or market!
- White sugar (5 tbsp) – Balances the salty and spicy flavors. Start small and adjust to taste.
- Fresh chilies (3) – Thai bird’s eye chili or Jinda chilies add real heat. Use fewer or swap for milder chilies if you prefer. You can also add red pepper flakes for extra spice.
- Water (1/4 cup) – Loosens the sauce to the right consistency.
How to make wonton sauce
Step 1: In a small pot or wok over medium heat, combine water, white sugar, white vinegar, and dark soy sauce. Stir and let it simmer until the sugar dissolves and small bubbles appear, about 5 minutes.
Step 2: Add the sliced red chilies, then remove from heat. Serve warm in a small bowl or let it cool—either way, it’s best enjoyed fresh.
Serving suggestions
This homemade wonton dip works well with fried wontons, steamed dumplings, or anything similar. It’s also great with Thai snacks like shrimp rolls or spring rolls.
Frequently asked questions
Is this recipe gluten-free?
No, this recipe is made with dark soy sauce. For a gluten-free sauce, use a gluten-free soy.
How to store leftover sauce?
Store any leftover sauce in a clean mason jar or an airtight container in the fridge. It keeps well for up to a week—just stir it before using again.
Similar dipping sauces you’ll love
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Wonton Dipping Sauce
Equipment
- Knife and cutting board
- Saucepan or wok
- Spatula or wooden spoon
Ingredients
- 5 tbsp white sugar
- 3 tbsp dark soy sauce
- 1/3 cup white vinegar
- 1/4 cup water
- 3 chilies, finely chopped
Instructions
- In a small saucepan over medium heat, combine water, sugar, vinegar, and dark soy sauce. Stir and simmer for 4–5 minutes until the sugar fully dissolves.
- Add sliced chilies, stir briefly, then remove from heat. Let cool slightly and serve warm or at room temperature.
Notes
- Use the nutrition card in this recipe as a guideline.
- This recipe can be adjusted to your taste preferences; simply increase or decrease the quantities of the ingredients.
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