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A brightly lit aerial image of gluten free wontons in a peanut butter sauce on a bright blue ceramic plate. The plate sits on a white marble table in contrasting sunlight.

Low FODMAP dumpling sauce

Serves 1-2
*This recipe uses Australian tablespoons which are 20ml. For US, Canadian and NZ users, use 4 teaspoons to equal 20ml. For British users, use 3 1/4 teaspoons or just heaped tablespoons.
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Prep Time 5 minutes
Cook Time 0 minutes
Course Dips, Dressing
Cuisine Food Intolerance Friendly
Servings 2 people

Ingredients
  

  • 20 ml (1 tablespoon)* Tamari, gluten free soy sauce or hoisin sauce
  • 20 ml (1 tablespoon)* low FODMAP chilli oil or chilli crisp (see notes)
  • 20 ml (1 tablespoon)* toasted sesame oil
  • 5 ml (1 teaspoon)* black rice vinegar to taste, see notes
  • 1 tablespoon* peanut butter
  • 1-2 teaspoons white or light brown sugar to taste
  • Freshly grated ginger to taste
  • Extra chilli powder or fresh chilli if you like it spicy, to taste (see body of post for FODMAP notes)

Instructions
 

  • Whisk ingredients together in a medium bowl and adjust according to your tastes.
  • Serve alongside dumplings or wontons or spoon over the top to cover them in sauce.

Notes

  • How many this serves depends on how many dumplings you can eat and whether you prefer to dip your dumplings or slather them in sauce. This batch makes enough to coat around 8 wontons or dumplings. 
  • There is a recipe for low FODMAP chilli oil in my cookbook, Intolerance Friendly Kitchen. I am in the process of writing up a low FODMAP chilli cris recipe.
  • If you use hoisin sauce, you might need to add less sugar and a bit more vinegar. Always taste the sauce and make sure the balance is right. 
  • See body of post for FODMAP notes. 
Keyword low fodmap dumpling dipping sauce, Low FODMAP sauce, low fodmap vegan
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