In the long, storied history of fillings wrapped in neat pockets of dough, it definitely seems like Asian dumplings are having a moment. From Japanese gyoza, to Korean mandu, to Chinese wontons, baozi, and siu mai, they're all over grocery stores (like Aldi Finds' mandu and Trader Joe's infamous soup dumplings) and (of course) social media. Thanks to their popularity, there are lots of different dipping sauces to choose from, but many people just pull their soy sauce out of the fridge and call it a day. However, there are two commonly known types: Dark and light. So which is better for the dipping of the dumplings?
Light soy sauce is the better option for dunking your dumplings, because while it tends to taste saltier than dark (despite having similar amounts of sodium), it also has a more delicate flavor that doesn't overpower the dumpling, but rather complements it. This means that while you do taste the soy sauce, it's the dumpling's flavors that really take center stage with every bite -- as they should.