Garlic-Soy Dip


This is a simple, sprightly dressing that gives a flavorful nudge to understated foods.

  • It mates particularly well with steamed pork, and with a whole variety of pork-filled dumplings, meatballs, and buns.
  • Like all Chinese vinegar-soy dips, this should be mixed soon before eating and used sparingly.


  • 1½ tablespoons thin (regular) soy sauce
  • 1 scant tablespoon white vinegar
  • ¼ teaspoon Chinese or Japanese sesame oil
  • pinch sugar
  • 1 teaspoon finely chopped fresh garlic


Mix the liquid ingredients and the sugar. Add the garlic and stir to blend. Let stand 5–10 minutes before using to give the garlic time to permeate the soy.

Dribble ⅛ teaspoon over individual dumplings or meatballs. For serving in a shallow dip dish, garnish with a few green scallion rings. Use sparingly.

Make fresh each time.