Potsticker Dipping Sauce Recipe

I keep a quick Potsticker Dipping Sauce in my repertoire made from pantry staples and one surprising ingredient that will have you reading on for the recipe.

I’ve got a little trick for turning plain potstickers into something kinda serious. My Potsticker Dipping Sauce is bright and sneaky, built around low sodium soy sauce and rice vinegar that cut through the richness.

I call it an Easy Potsticker Sauce cause it never fails to make people stop talking and start dipping. It’s simple but not boring, more like bold in a small package, the kind that makes everyone reach for more.

If you like flavors that hit fast and leave you curious, this is the sauce you won’t stop trying to recreate.

Ingredients

• Soy sauce: Adds deep umami and salt, low protein, mostly sodium, use low-sodium for balance.
• Rice vinegar: Bright acidic tang, low calories, no fat, helps cut richness and add sour.
• Toasted sesame oil: Tiny amount gives nutty aroma, mostly fat, intense flavor so little goes far.
• Sugar or honey: Adds gentle sweetness and body, simple carbs, balances vinegar, use sparingly.
• Chili oil or red pepper: Brings heat and depth, some capsaicin benefits, can overpower if used too much.
• Garlic and ginger: Fresh garlic and ginger add bite, anti-inflammatory compounds, low calories, big flavor punch.
• Scallions and sesame seeds: Scallions add bright oniony crunch, sesame seeds give nuttiness and tiny healthy fats.

Ingredient Quantities

• 3 tablespoons low sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon water
• 1 teaspoon toasted sesame oil
• 1 teaspoon sugar or honey
• 1 teaspoon chili oil or 1/4 teaspoon crushed red pepper flakes
• 1 garlic clove minced
• 1 teaspoon fresh ginger grated
• 1 tablespoon thinly sliced scallions
• 1/2 teaspoon toasted sesame seeds

How to Make this

Equipment Needed

1. Measuring spoons (Tbsp & tsp), for the soy, vinegar, oil and sugar, etc.
2. Small mixing bowl, just big enough to whisk everything together.
3. Whisk or fork, you can use a fork if you dont have a whisk.
4. Microplane or fine grater for ginger, makes it less chunky.
5. Paring knife and cutting board for mincing garlic and slicing scallions.
6. Small jar with tight lid or mason jar for shaking and storing the dressing.
7. Teaspoon or small spoon for tasting and adjusting seasoning.
8. Small skillet (optional) if you need to quickly toast sesame seeds or warm the sauce a bit.

FAQ

Potsticker Dipping Sauce Recipe Substitutions and Variations

• Low sodium soy sauce: swap with tamari for gluten-free or coconut aminos for a soy-free, slightly sweeter option. Use same amount.
• Rice vinegar: use apple cider vinegar or white wine vinegar instead, just add a tiny pinch of sugar if it seems too sharp.
• Toasted sesame oil: if you dont have it, stir 1 tsp neutral oil with 1/2 tsp toasted sesame seeds or thin a little tahini with water for a nuttier mouthfeel.
• Chili oil/crushed red pepper: replace with 1/2 tsp Sriracha or 1/4 tsp cayenne plus 1 tsp oil, or a small spoon of chili garlic sauce for more depth.

Pro Tips

1) Toast the sesame seeds in a dry skillet until they smell nutty, dont walk away cause they burn fast. Smash a few with the back of a spoon to release extra aroma, then fold them in at the end so the crunch stays.

2) Warm the chili oil and garlic slightly before mixing with the rest, it wakes up the heat and smells way better. You can do this for like 10 seconds in the microwave or over very low heat, just dont let the garlic brown or it gets bitter. Let the sauce sit 10 to 15 minutes after mixing so the flavors marry.

3) Taste and tweak in tiny steps, thats the real cheat. If its too salty add a splash more rice vinegar or a little water, if too sour add a pinch of sugar or a bit more honey and stir till dissolved. Honey gives a rounded sweetness while plain sugar keeps it cleaner, so pick based on what you want.

4) For a thicker glaze or marinade, whisk in a teaspoon of cornstarch mixed with cold water and heat briefly until glossy, or use a blender or a jar with a tight lid and shake hard to make it emulsify better. Store in the fridge up to a week and bring to room temp or shake well before using.