Szechuan Dipping Sauce

This Szechuan sauce will spice up your noodle dishes or make a great dipping sauce (just mix in a little bit of soy sauce) for dumplings, wontons or egg rolls!

Note: Product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.

Print Recipe
3.8 from 5 votes

Szechuan Sauce for Dumplings, Noodles, Eggrolls and More...



  • Wash the chilies. Dry them completely.
  • Roughly cut the chilies into chunks.
  • Transfer it to a blender, blend it until there is not big chunk. Set it aside.
  • Prepare 3 tbsp of minced garlic.
  • Heat up 3 tablespoons of vegetable oil in a small sauce pot using medium heat. Add in the garlic. Stir it for 2 minutes.
  • Then add the chili paste. Keep stiring for 3 minutes.
  • Add 2 tsp of salt combine well. then add in sichuan peppercorn powder. Continue to mix it well.
  • Turn off the heat. Let it set and cool down to room temperature.
  • Put it in a jar and add enough sesame oil to cover the chili paste. You are done!


  • This will stay good for around 30 days at room temperature. It will last 2 months in the fridge.


  • What I usually do is use it to make a quick noodles dish. Having this sauce is convenient if you don’t have a lot of time to cook.
  • You can also serve it as dipping sauce for dumplings or wonton.
  • There are also many sichuan chili dishes that use this sauce as the base.



No Comments Yet

Comments are closed