Peanut butter needs gradual thinning to become a dip rather than a paste. Adding the warm water in two rounds gives the mixture time to turn smooth, while leaving enough body for it to stay on a dumpling or bao. Stop once it falls slowly from the spoon; a thinner sauce is more useful for sushi rolls.
Sauces & CondimentsPeanut Ginger Dipping Sauce
A smooth, savoury peanut sauce sharpened with rice vinegar and fresh ginger, with just enough maple syrup to round off the soy sauce. It clings well to dumplings and bao, yet stays loose enough for sushi rolls.
Ingredients
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Preparation Steps
Build the base
Put the peanut butter, light soy sauce, rice vinegar, maple syrup, ginger, and garlic in a small bowl. Whisk until the mixture is thick, smooth, and glossy.
Loosen the sauce
Whisk in the warm water in two additions until the sauce is smooth and pours slowly from a spoon. Serve straight away with sushi, bao, or dumplings.
Recipe insights
Warm Water Controls the Consistency
Recipe builder
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Lentil & bulgur bowl with walnuts
- Green lentils, dry240 g
- Bulgur, dry200 g
- Baby spinach300 g
- Cherry tomatoes300 g
- + walnuts, olive oil70 g
- Per serving
- 545 kcal
- Protein
- 25 g
- Fibre
- 16 g
Energy from
- Protein 18%
- Carbs 57%
- Fat 25%
Nutrition from Health Canada · CNF 2026
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