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    Home » Sauces

    Gyoza Sauce

    By Emmeline Kemperyd on August 1, 2021, updated May 14, 2024 - Leave a Comment

    Total time: 1 minute minute
    5 from 2 votes
    Jump to Recipe

    1 minute and 3 ingredients is all you need to make the best homemade gyoza sauce. Salty and tangy with an optional spicy kick, this is the only sauce you need for dumplings and pot stickers.

    gyoza dipping sauce in a bowl
    Photo credit: Emmeline Kemperyd / alwaysusebutter.com.

    The Perfect Savory Kick in Just 1 Minute

    There are many versions of homemade gyoza sauce out there, but this is my absolute favorite. Close to the Japanese original and easy to make with as much spice as you like - or none at all.

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    I love to make this as a quick sauce for dumplings and spring rolls, and it adds so much flavor to my favorite pointed cabbage salad. All with just 3 ingredients, and 1 minute of prep!

    3 Simple Ingredients - And Even Simpler Substitutes!

    ingredients for gyoza dipping sauce
    Photo credit: Emmeline Kemperyd / alwaysusebutter.com.

    Soy sauce: I recommend using a dark Japanese soy sauce ("Koikuchi Shoyu" in Japanese). You can also use another type of soy sauce or tamari, but it will change the flavor a bit.

    Rice vinegar: This can be swapped for apple cider vinegar or white wine vinegar, but it will change the flavor slightly. They are great options if you don't want to get a bottle of rice vinegar just for this recipe, though!

    Red pepper flakes are entirely optional. Add them if you want a spicy kick to your sauce, and skip them otherwise.

    My Best Tips for Success

    • Taste testing is very important for this recipe. Adjust the flavor to suit your taste, and add more or less of any ingredient you want.
    • If the flavor is too strong, you can mix in a little bit of water to dilute it.
    • Store leftover Gyoza sauce in the fridge in a jar or other airtight container; it's good for many weeks.
    • Store without chili flakes or it will become very spicy as it sits.
    gyoza dipping sauce in a bowl.
    Photo credit: Emmeline Kemperyd / alwaysusebutter.com.

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    Recipe

    gyoza dipping sauce in a bowl.

    Gyoza Sauce

    5 from 2 votes
    Print Rate
    Course: Sauce
    Cuisine: Asian
    Diet: Vegan, Vegetarian
    Servings: 4
    Calories: 19kcal
    Cook time: 1 minute min
    Total time: 1 minute minute
    Author: Emmeline Kemperyd
    Prevent your screen from going dark

    Ingredients

    • ¼ cup dark Japanese soy sauce see notes for substitutes
    • 2 tablespoon rice vinegar see note for substitutes
    • 1 teaspoon sesame oil to taste

    To serve

    • red chili flakes to taste, optional
    US Customary - Metric

    Instructions

    • Bring out a small bowl and add all ingredients except chili flakes. Mix, then top with chili flakes (if desired) and serve.
      ¼ cup dark Japanese soy sauce, 2 tablespoon rice vinegar, 1 teaspoon sesame oil, red chili flakes

    Notes

     
    Japanese soy sauce: I recommend a dark Japanese soy sauce ("Koikuchi Shoyu" in Japanese). You can also use another type of soy sauce or tamari, but it will change the flavor a bit. Taste test and go from there!
    Rice vinegar: Can be swapped for apple cider vinegar or white wine vinegar, but it will change the flavor slightly.
    If the flavor is too strong, you can mix in a little bit of water
    Store leftover Gyoza sauce in the fridge in a jar or other airtight container; it's good for many weeks. If adding chili flakes, do so just before serving, or it will become very spicy as it sits.

    Nutrition

    Calories: 19kcal | Carbohydrates: 1g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 810mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Calcium: 3mg | Iron: 1mg

    Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.

    Did you make this? Tag me today!Tag @alwaysusebutter and use the hashtag #alwaysusebutter!

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    About Emmeline Kemperyd

    Emmeline Kemperyd is a writer, food blogger, recipe creator and food photographer and the founder of alwaysusebutter.com. She has more than 20 years of experience creating and simplifying recipes so they taste good, and are quick, easy, and approachable. She is a regular contributor to MSN  and her work has been featured by The Guardian, Well+Good, Vulture, SheKnows, Good Men Project, Daily Kos, The Grio, The Asian Parent, and The Feed Feed, among others.

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    Hi, I'm Emmeline! I love tasty food, but I'm always in a hurry. And I have the quick and easy recipes to prove it!

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