Reverse-Engineered Dumpling Sauce Recipe

This was reverse-engineered from Wei-Chuan brand dumpling sauce. It’s not an exact replica but should provide a similar taste profile.

Makes approximately 200 mL.


  • 60 g (5 tbsp) sugar
  • 130 mL regular soy sauce
  • 5 mL (1 tsp) Chinkiang (black) vinegar
  • 5 mL (1 tsp) spicy toasted sesame oil (or non-spicy, if preferred)
  • 50 mL water
  • 1 tsp minced garlic (optional)


  1. Briefly saute garlic in the sesame oil.
  2. Combine all ingredients and stir well.

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