Japanese Potsticker Dip

Japanese Potsticker Dip

32 Reviews 3 Pics
  • Prep

    1 m
  • Ready In

    1 m
Recipe by  IBNSHISHA

“I don't know about Chinese potsticker dipping sauce, but this is how we do it in Japan.”

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Adjust Servings

Original recipe yields 1 serving



  1. In a small bowl or ramekin, stir together the soy sauce and rice vinegar. Drip in the chili oil to taste. Stir with chopsticks, and dip away!

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Reviews (32)

Rate This Recipe


This stuff is sooo good! I made this the other night to go with steamed dumplings we ordered and unfortunately we didn't have enough sauce. For some reason one small cup for me just doesn't cut it. I used low sodium soy sauce and subbed sesame oil for the chili oil - I also added some finely chopped green onions. If you want to make it a bit sweeter add just the tiniest bit of brown sugar. You can change it up with ginger as well. Just play with it to suit your tastes.

Spice Spice Baby

Spice Spice Baby

This was great. Over 20 years ago, a Japanese friend of mine showed me how to make this and I had forgotten. I did not have chili oil, so I used sesame oil. It turned out wonderful. My family loved it. Now I will have to try it with chili oil.



This is great and easy! I lightly drizzle seasame oil on potstickers or dumplings with this and it is a perfect little topper to a great dish! I also add finely chopped chives or green onions to it. Thanks!

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Amount Per Serving (1 total)

  • Calories
  • 17 cal
  • < 1%
  • Fat
  • 0.9 g
  • 1%
  • Carbs
  • 1.2 g
  • < 1%
  • Protein
  • 1 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 902 mg
  • 36%

Based on a 2,000 calorie diet



previous recipe:

Japanese Style Teriyaki Sauce


next recipe:

Beth's Tex Mex Dip