This homemade Asian plum sauce captures the richness of ripe plums with warm spice and umami depth. A perfect sauce for everything from dumplings to glazed meats.
When plums came into season this year, I couldn’t resist bringing home far too many. Bowls of them sat on the counter, ripe and ready, and I knew they wouldn’t last long. Instead of letting them go to waste, I decided to make a batch of plum sauce — a way to bottle up their sweet-tart goodness and enjoy it well beyond the season. That decision turned into this homemade Asian plum sauce: glossy, sweet, tangy, and spiced just right.
This sauce is more than just a dip. It’s a way to preserve summer plums and give your meals a sweet-tangy kick all year round. The flavour is beautifully balanced: fruity plums, warm ginger and star anise, a touch of chilli heat, and soy for depth. It’s fantastic with grilled red meats like lamb or beef, but it also shines with chicken, pork, or fish. Whether you use it as a dip, glaze, or spread, it brings a pop of flavour that feels both familiar and exciting.
How to Use Asian Plum Sauce
This sweet, tangy, and spicy plum sauce is incredibly versatile. Its balance of flavours makes it perfect for dipping snacks, glazing grilled meats, or adding life to everyday meals. If plums are in season near you, this is the best way to make them last well into the months ahead.
Here are plenty of ways to bring it into your cooking:
1. As a Dip
- Spring Rolls & Summer Rolls – The fruity tang cuts through fried rolls and compliments the fresh rolls.
- Dumplings & Wontons – Works beautifully with pork, chicken, shrimp, or vegetarian fillings.
- Finger Foods – Try it with samosas, pakoras, or even crispy tofu bites for a fusion twist.
- Cheese Boards – Pair it with creamy brie, goat cheese, or camembert, served with crackers.
2. As a Glaze
- Red Meats – Brush over grilled lamb chops, steak strips, or beef skewers for a glossy, caramelized finish.
- White Meats – Perfect with roasted chicken, pork ribs, or pan-seared duck.
- Seafood – Glaze baked salmon, prawns, or even tuna steaks with a mix of plum sauce and honey.
- Roasted Vegetables – Carrots, pumpkin, or sweet potatoes roasted with a plum glaze caramelize beautifully.
3. In Stir-Fries & Noodle Bowls
- Toss through vegetable or chicken stir-fries for instant sweet-umami flavour.
- Use as a base sauce for fried rice, chow mein, or pad thai.
- Whisk with sesame oil and lime juice to dress cold noodle salads.
4. As a Spread or Dressing
- Wraps & Burgers – Spread inside chicken, duck, or pulled pork wraps for a punch of flavour.
- Sandwiches & Toasties – Add to grilled cheese for a sweet-savory surprise.
- Salads – Turn into a quick vinaigrette by mixing with olive oil and lemon juice.
5. In Fusion & Creative Dishes
- Pizza Base – Swap tomato sauce for plum sauce, top with chicken, duck, or mushrooms.
- Sliders – Toss pulled pork or shredded jackfruit in plum sauce and serve on mini buns.
- Sushi Glaze – Brush lightly over seared salmon nigiri or tempura rolls.
This sauce works across cuisines and occasions — not just with Asian food, but also fusion ideas. So give it a tryy.
Storing Instructions
- Refrigerator: Store in a clean glass jar for up to 3 weeks. Cool fully before sealing.
- Freezer: Freeze in small portions (ice cube trays work well) for up to 3 months. Thaw overnight in the fridge.
- Tip: Always use a clean spoon when serving to keep the sauce fresh.
Like this recipe? Make more from scratch –
Asian Plum Sauce
Cuisine: Asian1.5
cups30
minutes35
minutesThis homemade Asian plum sauce captures the richness of ripe plums with warm spice and umami depth. A perfect sauce for everything from dumplings to glazed meats.
Ingredients
500 g plums, stones removed and chopped
1 small onion, chopped
1/2 cup (120 g) brown sugar
1/2 cup (125 ml) red wine vinegar
2 tsp ginger, grated
1 tsp garlic, chopped
1 star anise
1/2 tsp five spice powder
1/2 tsp red chilli flakes
3 tbsp (about 30 ml) soy sauce
1 tbsp lemon juice (added at the end)
1/2 cup water, optional
Directions
- Add all ingredients, except lemon juice, to a saucepan.
- Simmer for 25–35 minutes, stirring occasionally, until plums are soft and the mixture thickens.
- Blend into a smooth, glossy sauce with a hand blender or in a mixer.
- Stir in lemon juice at the end and adjust sweetness or spice to taste.
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