Tim Chin is a professional cook and writer who has contributed to Serious Eats and America’s Test Kitchen. A graduate of The International Culinary Center, Tim has cooked at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and BiSq.

Tim Chin

A well-made dumpling doesn’t need anything—it should be perfectly seasoned and delicious all on its own, just like our <a href="https://www.chefsteps.com/recipes/pork-shrimp-cabbage-dumplings">Pork, Shrimp, and Cabbage Dumplings</a> and our <a href="https://www.chefsteps.com/recipes/crab-mushroom-dumplings">Crab and Mushroom Dumplings</a>. But who are we kidding? Even the best dumpling in the world gets a little lift from a dipping sauce.This dumpling sauce is about as all-purpose as it gets: It works with our from-scratch dumplings with their <a href="dumpling-wrappers">from-scratch dumpling wrappers</a>, but it’s just as good with takeout or store-bought dumplings from the freezer section. No judgment.

All-Purpose Dumpling Sauce