Why do westerns use soy sauce to eat dumplings?

I would think of this like French fries. In the US, we usually put ketchup on them; in the UK, vinegar; in most of continental Europe, mayonnaise. Each one is good, but unusual to someone who didn't grow up eating it. read more

Each one is good, but unusual to someone who didn't grow up eating it. Soy sauce is often the only Asian condiment familiar to Americans, so we put it on everything. Another thought: the Japanese and Koreans use a soy based dipping sauce for gyoza and muhlmandoo, it could be a habit acquired from the sushi bar. read more

Because it adds flavor. In the case of Soy sauce, it is usually added instead of salt to Asian dishes. It adds a distinct flavor in addition to the flavor enhancing properties of sodium that compliments the ingredients in the recipe. read more

Enter the homemade dipping sauce: a world of complex, customizable flavor boosters at your fingertips. Of course, the point of making frozen dumplings is to save on time and effort, so lots of prep and long cooking times just don't make sense. That's why I've put together five easy sauces that each take about five minutes to make. read more