Ingredients
- 1 tsp sugar
- 1 tbsp hot water
- 2 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tsp chili oil
- 1 tsp garlic, minced
- 1 tsp toasted sesame seeds
- 1/2 tsp sesame oil
Dumpling Sauce
Quick soy-vinegar dipping sauce with garlic, chili oil, sesame seeds, and sesame oil.
Total time: ~5 minutes
Batch: 1 small bowl
Hold: 24–48h chilled
Prep lead: confirm from method
Service: station-ready / catering-ready
Prep / Cook Method
- Dissolve the sugar in the hot water.
- Add soy sauce, rice vinegar, chili oil, minced garlic, sesame seeds, and sesame oil.
- Stir until fully combined.
Finish + Service
- Serve immediately with dumplings.
- Best as a dipping sauce for fried, steamed, or boiled dumplings.
- If holding, chill and stir before serving (garlic settles).
Holding / Reheat / Catering Notes
- Keep cold under proper refrigeration until service.
- Dress or garnish as close to service as practical.
- Label allergens and acidic/spicy components clearly.
- For off-site catering, pack garnish/sauce components separately when quality improves service.
Scaling Notes
- Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
- For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
- Record final batch yield after production so the recipe can be tightened on the next cleanup pass.