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1 minute and 3 ingredients is all you need for the best Gyoza Sauce recipe. Salty, tangy, and with an optional spicy kick, this quick Gyoza Sauce is the only sauce you need for your dumplings and pot stickers.
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There are many versions of Gyoza Sauce out there, but this is my absolute favorite quick Gyoza Sauce recipe. Close to the original and easy to make with as much spice as you like - or none at all.
Why you will love this recipe
- Quick & easy to make - just mix together 3 ingredients and you're done
- Super delicious with a great combo of flavors
- The best dipping sauce for gyoza dumplings and potstickers, spring rolls, egg rolls and tempura
- Great for frying chickpeas in for a flavorful addition to salads
- Delicious splashed on stir-frys for some extra flavor
- Simple ingredients that you're likely to have in your pantry (or at least you probably have the substitutes!)
What you need to make it
Ingredient notes
- Japanese soy sauce: I recommend a dark Japanese soy sauce (known as "Koikuchi Shoyu" in Japanese) like Kikkoman* for making Gyoza Sauce. You can also use a low-sodium Japanese soy sauce, another type of soy sauce, or tamari, but it will change the flavor a bit. Taste test and go from there!
- Rice vinegar : you can use apple cider vinegar or white wine vinegar instead of rice wine vinegar, but it will change the flavor slightly
- Sesame oil: add more or less according to taste. To make it spicier you can use a saesame oil infused with chilli (known as "rayu" in Japanese).
- Red pepper flakes can be added, if you want a bit of a spicy kick to your sauce
How to make it
- Bring out a small bowl and pour in soy sauce
- Add rice wine vinegar
- Add sesame oil
- Mix - and your Gyoza Sauce is done! Top with red chili flakes if desired.
Tips & tricks
- Taste test and adjust to suit what you like
- Make your Gyoza Sauce spicy by topping with red chili flakes
- Add even more heat by adding a finely chopped * serrano pepper, Thai bird's eye chili or chili oil
- Vary the flavor by adding any combination of ginger, garlic, lime or lemon juice, sliced spring onion and roasted or raw sesame seeds
- 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.
How to use Gyoza sauce
Wondering what you can use Gyoza dipping sauce for? It's the perfect easy dipping sauce, but there's also other things you can use it for.
Here are some of my favorite ways to use it:
- Dumplings, Pot Stickers & Gyoza or rice paper dumplings - of course
- To dip Spring Rolls in
- To cook chickpeas for salads like Sweetheart cabbage salad with gyoza chickpeas and parmesan
- As a stir fry sauce for proteins, veggies and noodles
- To dip breaded shrimp in
Recipe FAQ
Traditionally, gyoza dipping sauce is made by mixing half soy sauce and half vinegar, but this ratio can vary depending on how salty and acidic you like it. Common additions include chili, sesame oil, green onions, garlic and fresh ginger.
Generally, you should use rice wine vinegar. But if you don't have this you can often substitute apple cider vinegar, and even white wine vinegar in a pinch.
More quick & easy sauce recipes
Looking for more quick & easy sauce recipes, like this Gyoza sauce recipe?
- Lime Aioli
- Acili Ezme
- Gluten Free Barbecue Sauce
- 5-minute Blue Cheese Sauce
- Sour Cream Sauce with Avocado & Lime
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Gyoza Dipping Sauce
Print RateIngredients
- ¼ cup Japanese soy sauce
- 2 tablespoon rice vinegar
- 1 teaspoon sesame oil
To serve
- red chili flakes to taste, optional
Instructions
- Bring out a small bowl and add all ingredients except chili flakes. Mix, then top with chili flakes (if desired) and serve.
Equipment needed for this recipe
- Measuring cups (metric or US)*
Notes
Ingredient notes & substitutions
- Japanese soy sauce: I recommend a dark Japanese soy sauce (known as "Koikuchi Shoyu" in Japanese) like Kikkoman* . You can also use a low-sodium Japanese soy sauce, another type of soy sauce, or tamari, but it will change the flavor a bit. Taste test and go from there!
- Rice vinegar : you can use apple cider vinegar or white wine vinegar instead, but it will change the flavor slightly
- Sesame oil: add more or less according to taste. To make it spicier you can use a saesame oil infused with chilli (known as "rayu" in Japanese).
- Red pepper flakes can be added, if you want a bit of a spicy kick to your sauce
Tips & tricks
- Taste test and adjust to suit your taste buds perfectly
- Make it spicy by topping with red chili flakes
- Add even more heat by adding a finely chopped serrano pepper, Thai bird's eye chili or chili oil
- Vary the flavor by adding any combination of ginger, garlic, lime or lemon juice, sliced spring onion and roasted or raw sesame seeds
- If the flavor is too strong you can mix in a little bit of water
- Store leftovers in the fridge in a jar or other airtight container, it's good for many weeks. Add chili flakes just before serving, or it will become very spicy.
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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