Name: Potsticker Sauce
Prep time: 5 min
Total time: 5 min
Cuisine: Asian
Ingredients: ½ cup soy sauce; 1 teaspoon rice vinegar (or Chinese black vinegar); 1 teaspoon sesame oil; 2 tablespoons sugar (or honey); 1 tablespoon green onions, sliced; crushed red pepper flakes (optional); sesame seeds (for garnish)

This potsticker sauce is a quick and flavorful blend of soy sauce, vinegar, sesame oil, and a touch of sweetness. It comes together in just minutes and adds the perfect tangy-salty balance to dumplings, egg rolls, and other Asian-inspired bites. I find it incredibly versatile and often whip it up when I want something bold and homemade without the extra effort. Potsticker Sauce

Why You’ll Love This Recipe

I love how this sauce delivers so much flavor with so little work. The ingredients are pantry staples, and there’s no cooking required—just whisk everything together. It’s customizable too, so I can make it sweeter, spicier, or even a bit richer depending on what I’m serving. It’s become my go-to dip not just for potstickers, but for spring rolls, scallion pancakes, and even grilled meats.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

soy sauce
rice vinegar (or Chinese black vinegar)
sesame oil
sugar (or honey)
green onions
crushed red pepper flakes (optional)
sesame seeds (optional, for garnish)

directions

I whisk together the soy sauce, rice vinegar, sesame oil, and sugar in a small bowl until the sugar is dissolved.
I stir in the sliced green onions.
I add a pinch of red pepper flakes for heat and sprinkle sesame seeds on top for texture and flavor.
I give it a final stir and serve it fresh with hot potstickers or any of my favorite appetizers.

Servings and timing

This recipe makes about 4 servings (2 tablespoons each). It takes only 5 minutes to prepare with no cooking involved.

Variations

Gluten-free: I use tamari or a gluten-free soy sauce to keep it allergy-friendly.
Less sweet: I reduce the sugar or substitute it with honey or maple syrup depending on the flavor I want.
Add spice: I like adding more chili flakes or even a dab of sriracha for heat.
Richer flavor: A bit of minced garlic or ginger adds extra depth.
Tangy twist: I sometimes add a splash of lime juice or mirin for complexity.

storage/reheating

I store leftover sauce in a sealed jar or container in the refrigerator for up to 2 weeks. Before using it again, I always give it a good stir since some ingredients might settle at the bottom. No reheating is necessary—just serve it cold or at room temperature.

FAQs

Can I make this sauce ahead of time?

Yes, I often make it a day or two in advance. The flavors blend beautifully as it sits in the fridge.

What if I don’t have sesame oil?

I can skip it or substitute with a neutral oil, but I find sesame oil really boosts the flavor with its nutty aroma.

Is this sauce very salty?

It depends on the soy sauce used. I often use low-sodium soy sauce to keep the saltiness in check.

Can I freeze potsticker sauce?

I don’t recommend freezing it, since it only takes a few minutes to prepare fresh. But it stores well in the fridge for weeks.

What else can I use this sauce for?

I use it with dumplings, egg rolls, spring rolls, grilled chicken, noodles, and even as a salad dressing base.

Conclusion

This potsticker sauce is one of those small recipes that makes a big impact. It’s quick, easy, and endlessly adaptable. I always keep the ingredients on hand so I can stir up a fresh batch whenever I need a bold, savory dipping sauce. Whether for entertaining or everyday meals, it’s a staple in my kitchen.