Gyoza Sauce

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

Course Sauce

Cuisine Asian

Diet Vegan, Vegetarian

Cook Time 1

Total Time 1

Servings

Calories 19kcal

Author Emmeline Kemperyd

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