I am definitely not a master of East Asian cuisines, but anyone can steam up some red bean buns and pan-fry a few dumplings, at which point it helps to have a little dipping sauce to dunk ’em in.
Here are the proportions Piglet has been using recently:
- 6 Tbps soy sauce
- 4 Tbps seasoned rice vinegar
- 1-2 Tbsp ginger-infused simple syrup
- 1-2 tsp sesame oil
There are a zillion other variations out there, which mostly start with the same base of soy sauce and rice vinegar, to which are added a smaller amount of other flavorings — a dash of chili oil, a clove of garlic, toasted sesame seeds, chopped scallions, and so forth.