Miso-Based Dumpling Sauce with Rice Vinegar

Prep Time 10

Total Time 10

Course Condiment

Cuisine Japanese

Servings 0.5 cup (enough for 2–4 people)

Small Mixing Bowl Essential for blending everything together.
Whisk or Fork A whisk makes for a smoother blend, especially when working the miso paste into the liquids.
Measuring Spoons Accuracy ensures the right flavor balance.
Grater or microplane Perfect for fresh ginger and garlic.
Airtight Container or Small Jar (for storage) If you're making the sauce in advance or want to save leftovers.

White Miso Paste 1 tablespoon: The star of this recipe, white miso brings a mellow umami flavor that anchors the sauce.
Rice Vinegar 2 tablespoons: Provides that essential tang and brightness. It’s lighter than regular vinegar, which makes it perfect for asian dumpling sauce.
Soy Sauce 2 tablespoons: Adds saltiness and depth; go for low sodium if you're watching salt intake.
Toasted Sesame Oil 1 teaspoon: Just a dash adds a nutty aroma and richness.
Honey or Maple Syrup 1 teaspoon: Balances out the acidity and saltiness.
Fresh Garlic 1 clove, finely minced: Offers a punch of flavor and bite.
Fresh Ginger ½ teaspoon, grated: Gives the sauce a zing that cuts through fatty dumplings.
Chili Oil or Red Pepper Flakes ½ teaspoon, optional: For those who like a bit of heat in their dipping sauce recipes.
Scallions 1 tablespoon, finely sliced: For garnish and added crunch.
Warm Water 1–2 tablespoons: To thin out the sauce to your desired consistency.

In a small bowl, combine the white miso paste, rice vinegar, and soy sauce. Whisk until the miso is fully dissolved and you have a smooth liquid. This step ensures the base is well-blended and not lumpy.

Stir in the toasted sesame oil, honey (or maple syrup), garlic, and ginger. Whisk again to incorporate. The miso should now be completely integrated, forming a rich, fragrant base for the sauce.

If you’re adding chili oil or red pepper flakes, stir it in now. This step is entirely optional but adds a kick that pairs well with savory dumplings filling recipes.

Add 1 to 2 tablespoons of warm water gradually until the sauce reaches your desired consistency. Some people like it thicker for potstickers, others prefer a thinner drizzle for soup dumpling sauce.

Top with finely sliced scallions just before serving. They add a crisp freshness that complements both the sauce and the dumplings.

Use immediately or store in an airtight container in the fridge for up to 5 days. Shake or stir well before each use, especially if the miso settles.