This ginger scallion sauce is the perfect condiment! Often served with dim sum, this Asian-inspired sauce goes perfectly with Vegan Dumplings. 4 ingredients & only 15 minutes to make!
When I have dumplings, rice rolls, or any other sort of dim-sum type of meal, I ALWAYS order a large side of the ginger scallion sauce. It is perfectly savory, salty, and slightly tangy.
This typically Chinese sauce can be made using raw ginger and scallions, by cooking them in oil, or just by adding hot oil to the raw ingredients. Mince them yourself or toss into a food processor!
Why you'll love this recipe
- 10 minutes to make - Quickly mince the veggies and give them a light cook, or make it even faster using a food processor!
- So many uses - Ginger scallion sauce is usually used as a dipping sauce for dumplings, but you could mix this in with rice or noodles, use it as a filling, or even a topping for proteins!
- Just 4 ingredients TOTAL - Just ginger, scallions, oil, and salt!
What you need for this recipe
Ingredients and Substitutions
- Ginger - I always recommend using fresh ginger and mincing it yourself, however, pre-minced will work just fine.
- Scallion/Green Onion - Only use fresh scallions (often referred to as green onions). Use the white and light green parts (the firmer parts).
- Neutral Oil - I used vegetable oil for this, but canola or another neutral-flavored oil works too.
How to make this recipe
Step 1: Prepare Ingredients
Begin by removing the darker green parts of the scallion and only use the light green and white parts.
Slice the scallion in half long-ways, then chop into thin half-moon shapes.
Mince the chopped scallions until almost paste-like, but not quite.
Chop fresh ginger into roughly a 1.5 inch piece. Use a knife or spoon to peel the skin off.
Slice into small pieces, then mince, or use a microplane to finely grate the ginger.
The ginger should resemble a paste when done.
Tip: You can also give all of these a very rough chop, then toss into a food processor and pulse slowly until minced.
Step 2: Cook the Sauce
In a shallow pan, slowly heat up the oil over low-medium heat.
First add the minced ginger, then the scallions.
Give the pan a gentle stir, and just allow the ingredients to gently sizzle.
Remove from the heat after about 1 minute, before the ginger gets a chance to brown.
Alternatively, you could place the ginger and the scallions into a heat-safe bowl, then heat up the oil on the stove and pour the hot oil over top the ingredients. This option works just as well but is slightly more dangerous.
Step 3: Finishing Touches
Strain out some of the oil if necessary.
Pour the sauce into a container of your choice and allow to cool.
Add salt to taste. Serve with dumplings, on noodles, or however else you enjoy!
Expert Tips and Tricks
- Instead of chopping all of the ingredients by hand, you can toss them in a food processor and pulse until minced
- For a brighter green color, try blanching the scallions in boiling water for just a few seconds, then shocking them in an ice bath. Dry thoroughly. Note that this may make it slightly more difficult to mince.
- Another way to cook this sauce is to heat the oil by itself until it is very hot, then pour the oil over the raw and minced ginger and scallions in a heat-safe bowl. This option results in a similar flavor, but can increase the risk of burning oneself.
Recipe FAQs
To store, place in an air-tight container and store in the refrigerator. This will keep for up to 2 weeks.
Scallions, green onions, and spring onions are all the same thing. I refer to them as scallions in this recipe, but your local store may call them something else!
There are a lot of ways to customize this recipe. Add soy sauce, sesame oil, red pepper flakes, or any other flavor that you think would taste good!
Related Recipes
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Ginger Scallion Sauce
Equipment
- Sharp Knife
- Food processor (optional)
- Non-stick pan
Ingredients
- 3 tablespoon Scallions minced, about 5 scallions
- 2 teaspoon Ginger minced
- 3 tablespoon Vegetable oil or other neutral oil
- ½ teaspoon Salt
Instructions
- Begin by removing the darker green parts of the scallion and only use the light green and white parts.
- Slice the scallion in half long-ways, then chop into thin half-moon shapes.
- Mince the chopped scallions until almost paste-like, but not quite.
- Chop fresh ginger into roughly a 1.5 inch piece. Use a knife or spoon to peel the skin off.
- Slice into small pieces, then mince, or use a microplane to finely grate the ginger.
- The ginger should resemble a paste when done.
- Tip: You can also give all of these a very rough chop, then toss into a food processor and pulse slowly until minced.
- In a shallow pan, slowly heat up the oil over low-medium heat.
- First add the minced ginger, then the scallions.
- Give the pan a gentle stir, and just allow the ingredients to gently sizzle.
- Remove from the heat after about 1 minute, before the ginger gets a chance to brown.
- Alternatively, you could place the ginger and the scallions into a heat-safe bowl, then heat up the oil on the stove and pour the hot oil over top the ingredients. This option works just as well but is slightly more dangerous.
- Strain out some of the oil if necessary.
- Pour the sauce into a container of your choice and allow to cool.
- Add salt to taste. Serve with dumplings, on noodles, or however else you enjoy!
Notes
- Instead of chopping all of the ingredients by hand, you can toss them in a food processor and pulse until minced
- For a brighter green color, try blanching the scallions in boiling water for just a few seconds, then shocking them in an ice bath. Dry thoroughly. Note that this may make it slightly more difficult to mince.
- Another way to cook this sauce is to heat the oil by itself until it is very hot, then pour the oil over the raw and minced ginger and scallions in a heat-safe bowl. This option results in a similar flavor, but can increase the risk of burning oneself.
- There are a lot of ways to customize this recipe. Add soy sauce, sesame oil, red pepper flakes, or any other flavor that you think would taste good!
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