Dumpling Dipping Sauce

Published: December 1, 2022

The best dipping sauce recipe for your favourite dumplings! This sauce is so addicting. It’s made using only five ingredients and takes no time at all. Use it for wontons, potstickers, gyozas, or any other dumpling. I love making this sauce with wontons from my tofu and vegetable wonton recipe. Once you try your wontons like this you will never go back!

Dumpling Dipping Sauce

  • Servings: 2
  • Print


  • 1/4 cup of low sodium soy sauce
  • 1-2 cloves of garlic, minced
  • 1 tbsp of chili garlic sauce or siracha
  • 1 tbsp of rice wine vinegar
  • 1 tsp of sugar or honey (optional)


  1. Mix all ingredients in a small bowl.
  2. Serve with your favourite dumplings and enjoy!

Tofu and Vegetable Wontons

Published: December 1, 2022

I love making a batch of wontons for the freezer to use in soups or to serve with dipping sauce! They don’t last very long in our house. This is a simple wonton filling recipe made with tofu and vegetables. You can also use this filling recipe for fried rice.

Recipe Notes:

Tofu: I personally like to use a tofu and vegetable filling. Although, wontons are typically made with pork, shrimp or some other ground meat such as chicken. I have a love hate relationship with meat. There were many times that I bought meat at the grocery store, just to get home, open it up and find out its gone bad before its due date. Tofu honestly just saves me the hassle and the money. Plus, it’s delicious!

Vegetables: I always use mushrooms, onions, and carrots as my vegetables. Cabbage is also a great addition. Using a food processor makes mincing the vegetables much easier!

Freezer: This recipe will make roughly 30-40 wontons. You can boil them for 6 minutes from frozen for a quick and easy lunch! If you have any extra filling or run out of wonton wrappers, refrigerate the filling and use it for fried rice. There is only two of us eating these wontons in my house, so we get two meals out of this recipe. If you have more people in your house or would like to have some frozen for a longer period of time, then definitely double this recipe!

Vegetarian: The fish sauce is optional so you can leave that out. Although, be aware that wonton wrappers have eggs in them, in case that is something you are avoiding.

To serve: Add these wontons to noodle soup, vegetable soup or serve with a delicious dipping sauce! See my recipe for the best wonton dipping sauce. My boyfriend’s favourite way to eat these is in soup but I love them with a good sauce.

Folding the wontons: This might take some practice but is actually really easy once you get the hang of it. You don’t want to add too much filling or else it will be hard to fold. About one tablespoon of filling should be lots. I’m sure there are many ways to fold wontons, but this is how I have always done it and it works. This can be a little time-consuming but having homemade wontons for the freezer is definitely worth it!

Tofu and Vegetable Wontons

  • Servings: 4
  • Print


  • Wonton wrappers
  • 1 block of extra firm tofu
  • 1 carrot, peeled and chopped
  • 1 onion, peeled and chopped
  • 4-5 cloves of garlic
  • 5-6 mushrooms, wiped clean and sliced
  • Sea salt to taste
  • Black pepper to taste
  • 3 dashes of fish sauce, or to taste (optional)
  • 2-3 tbsp of soy sauce
  • Sesame oil
  • Extra virgin olive oil


For the filling:

  1. Wrap tofu in paper towels and place a heavy object on top, I use a cast iron pan. Let sit for at least half an hour to release the liquid. Change paper towel halfway through if needed.
  2. Meanwhile, wash and roughly chop the vegetables.
  3. Add carrots to the food processor first. Pulse a few times before adding the mushrooms, onion, and garlic. Continue to pulse until everything is finely minced.
  4. Heat extra virgin olive oil in a large pan on medium heat
  5. When oil is heated, crumble tofu into the pan, breaking up into smaller pieces with a spatula.
  6. Cook tofu for 2-3 minutes.
  7. Add vegetables to the pan and season with salt, pepper, soy sauce, fish sauce, and a drizzle of sesame oil.
  8. Cook for about 10 minutes, until everything is cooked through, and any liquid has evaporated. Taste filling and season accordingly.
  9. Set filling aside and let cool for a few minutes while you get the wonton wrappers ready.

Assembling the wontons: **See photos above**

  1. If you are freezing any wontons, line a large baking sheet with parchment paper and set aside.
  2. Fill a small bowl with cold water to use on the edges of the wonton wrappers.
  3. Neatly place one tablespoon of filling in the middle of wonton square.
  4. Wet your finger in the water and use it to wet all edges of the square.
  5. Fold wonton into a triangle, like shown in the picture above, gently pressing edges together. Hold in place for a couple of seconds if needed to help them stick together.
  6. Now wet the two bottom corners with your finger and stick them together, holding in place for a couple of seconds.
  7. If freezing, place wontons on the parchment paper lined baking sheet.
  8. That’s it! Continue with the rest of the wontons.
  9. Place baking sheet in the freezer until wontons are completely frozen, then transfer wontons to a large freezer bag.