Best 20 Soy Dipping Sauce Recipes

SOY GINGER DIPPING SAUCE

Steps:

• Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura or dumplings.

SOY-SESAME DIPPING SAUCE

Steps:

• Whisk together distilled white vinegar, soy sauce, vegetable oil, sesame oil, toasted sesame seeds, crushed red pepper flakes, garlic powder, and cayenne in a bowl. Allow the mixture to stand at room temperature for 1 hour before serving.

SOY-GINGER DIPPING SAUCE

Steps:

• In a bowl, stir together soy sauce, rice vinegar, ginger, sugar, and sesame oil.

JADE DUMPLINGS WITH SOY-SESAME DIPPING SAUCE

Steps:

• For dipping sauce:
• Stir all ingredients in small bowl to blend.
• For dumplings:
• Finely mince ginger and garlic in food processor. Add asparagus and next 5 ingredients; using on/off turns, process until asparagus is finely chopped but not pureed.
• Sprinkle baking sheet with flour. Place 1 wonton wrapper on work surface. Spoon 2 teaspoons asparagus mixture into center. Moisten edges of wrapper with water; gather corners together over filling. Twist edges of wrapper together, enclosing filling completely. Place dumpling on baking sheet. Repeat with remaining wrappers and filling. (Sauce and dumplings can be made 8 hours ahead. Cover separately and chill.)
• Place steamer rack in large pot. Pour enough water into pot to reach depth of 1/2 inch. Line steamer rack with lettuce leaves. Bring water to simmer. Working in batches, arrange dumplings side by side (but not touching) on rack. Cover and steam 15 minutes.
• Serve dumplings with dipping sauce.

SOY DIPPING SAUCE

Steps:

• Place garlic, ginger and chile flakes in a medium bowl. Add vinegar, and stir to combine. Set aside for 5 minutes to allow flavors to come together.
• Add soy sauce, water, oil, yuzu or lemon juice and scallions. Whisk thoroughly to combine.

PORK DUMPLINGS WITH SOY DIPPING SAUCE

Steps:

• Trim away top of onion, then cut in half, leaving the root intact; peel away and discard the skin. Lay halves flat on a cutting board, then make vertical slices, stopping at the root so the onion half stays intact. Then slice crosswise to a small, uniform dice. Place in a bowl and set aside. Smash, peel, and finely mince garlic. Add to the bowl with the onions. Use a peeler or spoon to remove ginger skin. Slice into thin coins, then julienne as thinly as possible. Cut crosswise to mince. Add to bowl with onions and garlic.
• In a large sauté pan, heat 1 teaspoon of oil over medium heat. Sauté the onions, garlic, ginger, a pinch of salt, and a few cranks of black pepper until slightly caramelized, 4-5 minutes. Meanwhile, finely mince garlic chives. Stir aromatics, then cook 1-2 more minutes.Make the dipping sauce: In a bowl, combine soy sauce, rice wine vinegar, and brown sugar. Whisk to combine. Add star anise and set aside. Add minced chives and another pinch of salt to the aromatics. Cook until chives begin to soften, about 1 minute. Transfer the mixture to a plate or bowl to cool completely, 30 minutes. (Alternatively, cool in the refrigerator for 10 minutes.)
• Once the aromatics have cooled, finish the dumpling filling: In a large bowl, add pork. Place tofu in a small strainer set over a second bowl; use a wooden spoon to gently press excess water out of the tofu. Add drained tofu to the pork, along with the aromatics, hoisin sauce, salt and pepper. Mix well. (Use your hands for quicker, more even mixing.) In a skillet, heat ½ teaspoon oil over medium heat. Cook a small patty of the dumpling filling; taste and adjust seasoning with hoisin sauce or salt as needed.
• Fill and fold dumplings: Fill a small bowl with water and place it nearby. Place a tablespoon of filling in a wrapper. Use your finger to "paint" a little water halfway around the edge of the wrapper. Fold the wrapper shut and pinch to close, making a half moon shape. (Optional: Make a pleat in the middle, or pleat all the way around.) Wrapper edges should be flush and completely sealed, and there should be no air bubbles in the dumpling. Place each finished dumpling on a sheet pan, and repeat until you've used all the filling. (Optional: Freeze any dumpling mixture you want to save for another time; defrost before using.) To store uncooked dumplings, place in a single layer on a cookie sheet and freeze completely; then pack them into plastic freezer bags. Frozen dumplings will last 2-3 weeks. (Note: They do not refrigerate well.)
• Cook dumplings: Heat a large nonstick skillet over medium heat; add just enough oil to coat the bottom, about 1 tablespoon. Add dumplings in an even layer, about 10. Brown the dumplings on one side, 2-3 minutes. Then carefully add about ¼ inch of water, and immediately place the lid on top of the pan; steam until nearly all the water evaporates, 3-5 minutes. Remove the cover and allow the dumplings to fry again, just long enough to fully brown. Once they are fully browned, flip to slightly crisp the other side, about a minute. Plate and serve the dumplings immediately with dipping sauce. (Note: To cook frozen dumplings, follow the same procedure, but with slightly more water so they steam a little longer and cook through.)

SHRIMP TEMPURA WITH SOY SAKE DIPPING SAUCE

Steps:

• Make the dipping sauce: Combine all ingredients in a bowl. Set aside to allow the flavors to develop.
• Butterfly the shrimp by cutting down the back, being careful not to cut all the way through. Open the shrimp like a book and rinse well with cold water.
• Make the Tempura batter: Put 1 cup of rice flour in a bowl and pour in the seltzer. Stir with a whisk to get out all the lumps. Add the egg yolk and blend it in well. The batter should be the consistency of heavy cream. Flavor with sesame oil, if using.
• Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep fryer. Dry the shrimp well. Dust the shrimp in flour to soak up any remaining moisture, shake off excess. Dip the shrimp into the batter one by one. Drop 4 or 5 pieces at a time in the hot oil. Do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean between batches, skim off the small bits of batter that float in the oil. Remove the fried shrimp from the oil and drain on paper towels; season them with salt. Serve with the dipping sauce.

SWEET POTATO WEDGES WITH SESAME-SOY DIPPING SAUCE

Steps:

• Make the dipping sauce: Stir together soy sauce, vinegar, and sesame oil in a small bowl. Set aside.
• Make the sweet potato wedges: Preheat oven to 500 degrees. Toss sweet potatoes with oil and salt in a large bowl. Arrange in a single layer on a baking sheet. Roast, turning once, until tender and slightly browned, about 20 minutes. Transfer to serving dish; immediately sprinkle with sesame seeds. Serve with dipping sauce.

PAN-STEAMED VEGETABLE DUMPLINGS WITH SOY DIPPING SAUCE

Steps:

• Combine ingredients for dipping sauce and set aside.
• Prepare the dumplings by heating a large, non-stick wok over medium-high heat. Swirl in the canola and sesame oils and add ginger and garlic. Stir fry for about 10 seconds and stir in mushrooms and cabbage for 3 minutes.
• Add the sake and cook, stirring, for 3 - 4 minutes until liquid evaporates. Next add the scallions and the carrot and stir-fry about 2 minutes. Remove from heat and add soy sauce. Allow mixture to cool.
• Place 1 teaspoon of the vegetable mixture in center of a wrapper. Moisten edges of wrapper with water and fold unto half circles. Place on baking sheet sprinkled with cornstarch. Keep wontons covered with a damp towel to prevent them from drying out.
• Spray skillet with nonstick spray heat over medium-high heat. Add 10 dumplings to the skillet and cook until browned on one side. Add 1/3 cup water to the skillet and cover with lid. Reduce heat to medium and cook until liquid evaporates (3 -4 minutes).
• Serve dumplings with dipping sauce.

LIME AND SOY DIPPING SAUCE

Steps:

• Combine ingredients in bowl. Cover and chill. Keeps up to a week.

HONEY SOY DIPPING SAUCE

Steps:

• Whisk together all ingredients except sesame seeds.
• Cover and chill 1 hour.
• Removed from refrigerator and add sesame seeds.

GINGER BEEF TATAKI WITH LEMON-SOY DIPPING SAUCE

Steps:

• Preheat oven to 400°F. Rub 1 tablespoon oil over beef. Sprinkle beef with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add beef to skillet and cook until brown, turning often, about 5 minutes.
• Transfer beef to roasting pan. Roast beef in oven until thermometer inserted into center registers 130°F for medium-rare, about 35 minutes. Cool.
• Combine soy sauce and next 6 ingredients in large resealable plastic bag. Add beef to marinade. Cover and refrigerate until beef is cold, turning in marinade occasionally, at least 4 hours and up to 1 day. Discard marinade from beef. Cut beef into 1/4-inch-thick slices. Cover and let stand at room temperature 30 minutes. Arrange beef on plates. Spoon small mounds of daikon, ginger and green onions onto plates. Garnish with lemon wedges and shiso. Serve with individual bowls of Lemon-Soy Dipping Sauce.

SALMON AND HERBED ONION TEMPURA ROLL WITH WASABI SOY-HONEY DIPPING SAUCE

Steps:

• Heat a large skillet or wok over medium heat. Add the 1-tablespoon of oil and swirl to coat the pan. When the oil shimmers, add the onions and saute, stirring occasionally, until soft and browned, 6 to 8 minutes. Mix in the thyme, sage, and rosemary and season with salt and pepper, to taste. Add the mirin, and cook to evaporate the liquid, about 6 minutes. Cool.
• Arrange a sheet of the nori, shiny side down, on a rolling mat. Have a small bowl of water handy. Place a salmon fillet on the bottom half of the nori sheet and season with salt and pepper. Arrange 1/4 of the onions on the upper 1/3 of the salmon. Roll, wet the edge, and press the mat to seal. Repeat with the remaining nori, salmon, and onions. Allow the maki to rest, seam side down, for 2 minutes.
• Fill a fryer or heavy medium pot 1/3 full with the oil and heat over high heat to 425 degrees F. Place the flour in a medium bowl and slowly whisk in the club soda until the mixture resembles a light pancake batter. Dip the rolls in the batter and fry all at once, turning as necessary, until golden, 4 to 6 minutes. Remove the rolls with a mesh spoon and drain on paper towels. Season, to taste, with the salt and pepper.
• With a sharp knife, slice each maki in half. Cut one piece straight across into 3 pieces and cut the other piece diagonally into 2 pieces. Serve with dipping sauce.
• In a medium bowl, combine the soy sauce, vinegar, wasabi, honey, and sesame oil. Stir to blend.

GROUND TURKEY LETTUCE WRAPS WITH SOY-GINGER DIPPING SAUCE

Steps:

• Saute turkey, carrot, green onions, bell pepper, soy sauce, ginger, garlic and sesame oil in a large nonstick skillet over medium heat. Saute until turkey is evenly browned with no pink, about 15 minutes.
• While the turkey is cooling, combine soy sauce, water, lemon juice, ginger, garlic, and sugar for sauce in a small pot over medium-low heat. Cook, stirring occasionally, until heated through, about 5 minutes.
• Make lettuce wraps by placing about 2 tablespoons rice and 2 tablespoons meat mixture in each lettuce leaf. Roll leaves and serve with warm sauce for dipping.

SPRING ROLLS WITH SOY-GINGER DIPPING SAUCE

Steps:

• Cook noodles in pot of boiling water until tender, about 1 minute. Drain. Rinse with cold water. Drain well. Coarsely chop. Place noodles in bowl. Mix in next 7 ingredients. Season with salt and pepper.
• Place 1 egg roll wrapper on work surface. Place 1/4 cup shrimp mixture in 3-inch-long log down center of wrapper. Fold bottom of wrapper over filling, then fold in sides of wrapper over filling. Brush top edge of wrapper with egg. Roll up tightly, pressing to seal edge. Repeat with remaining wrappers and shrimp mixture. (Can be made 6 hours ahead. Cover; chill.)
• Pour oil into heavy large pot to depth of 3 inches. Heat to 350°F. Working in batches, add rolls to oil; deep-fry until golden brown, about 5 minutes. Drain on paper towels. Serve with sauce.
• To make soy-ginger dipping sauce:
• Whisk all ingredients in bowl to blend. Makes about 1 cup.

SOY-LEMON DIPPING SAUCE

Steps:

• Whisk together ginger, tamari soy sauce, lemon zest, lemon juice, and sesame oil in a small bowl. Set aside at room temperature until ready to serve. Just before serving, stir well.

SOY DIPPING SAUCE (FOR POT STICKERS OR EGG ROLLS)

Steps:

• Whisk all ingredients together. Top with green onion slices as a garnish.

SPICED ORANGE GINGER-SOY DIPPING SAUCE

Steps:

• Place the sugar in a 4-quart heavy-bottomed saucepan over medium heat. Cook, stirring occasionally with a wooden spoon, until sugar is melted and light golden. Remove from heat and carefully add 1/2 cup water, avoiding splatters.
• Add ginger, shallot, garlic, lemon grass, scallions, cilantro, and habanero pepper. Stir well, and return to medium heat. Simmer until reduced to a thin glaze, about 10 minutes. Remove from heat and add lime juice and orange juice. Add soy sauce to taste. Strain through a fine-meshed sieve, discarding solids. Serve at room temperature; may be refrigerated for up to one week.

COCONUT SHRIMP WITH SWEET SOY AND CHILI DIPPING SAUCE

Steps:

• Wash and dry the shrimp on paper towels.
• Put cornstarch, egg whites and coconut into three separate bowls.
• Dip shrimp into the cornstarch.
• Shake off the excess.
• Dip into the egg white.
• Dip into the coconut, pressing into the shrimp.
• Heat oil and fry the shrimp until golden brown ( only a couple of minutes).
• Note: The shrimp can be coated 1 hour before frying and kept in the refrigerator. After frying, they can be kep warm in a preheated oven at 300 degrees for up toe 30 minutes.
• Place all of dipping sauce ingredients in a food processor or blender and puree until fairly smooth. The mixture may also be chopped and mixed by hand.

HONEY, SOY & WASABI DIPPING SAUCE

Steps:

• Whisk all ingredients together in a small saucepan, and bring to the boil.
• Reduce heat and simmer gently, stirring, until sauce thickens. This will take around 4-5 minutes.
• Cool slightly.
• Serve with seafood, as a dipping sauce.