This gyoza sauce is easy to make either mild or spicy with simple ingredients, the perfect dipping sauce for gyoza but also for potstickers or dumplings.
Gyoza Sauce Recipe
We're whipping up a Quick and Easy Gyoza Sauce in the Chili Pepper Madness kitchen today, my friends.
If you love Japanese gyoza, you know that the dipping sauce is an essential part of the experience.
Gyoza are delicious Japanese dumplings filled with a mixture of ground meats or vegetables. They're typically steamed or pan fried until crispy.
They're great on their own, but they truly shine when paired with the perfect gyoza dipping sauce.
Why You'll Love This Dipping Sauce
This quick gyoza sauce is easy to make with simple ingredients you can find in your pantry or refrigerator. All it takes is a bit of chopping and whisking. No cooking involved.
It's also quite versatile. Try it as a general dip not only for gyoza, but any potstickers or dumplings, for seasoning stir fries or other rice dishes, or even as a marinade.
Let's talk about how to make gyoza sauce, shall we?
Gyoza Sauce Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Vinegar. I'm using rice wine vinegar, though it's great with apple cider vinegar for a tang addition. You can use any white wine vinegar.
- Soy Sauce. Use the regular soy sauce you find in the store, or try a combination of soy sauce with dark soy sauce for richer flavor.
- Sesame Oil.
- Japanese Chili Oil. Optional. Use Japanese chili oil, aka "rayu", for a spicy kick. Use red pepper flakes as an alternative.
- Aromatics. Fresh ginger, garlic, green onion.
How to Make Gyoza Sauce - the Recipe Method
Whisk all of the ingredients together in a bowl - soy sauce, rice wine vinegar, sesame oil, optional chili oil or chili flakes, ginger, garlic, and green onion.
Let the flavors mingle at least 10 minutes before serving. I like to make it ahead and keep it in the refrigerator until we're ready to serve.
Boom! Done! Your gyoza dipping sauce is ready to serve. Easy enough to make, isn't it? Just a bit of whisking, and boom! It's gyoza time!
Recipe Tips & Notes
- Customize your gyoza sauce with other simple refrigerator or pantry staples like honey, sriracha, or sesame seeds. Also, try it with a bit of doubanjiang (Chinese chili-soy bean paste) for delicious flavor.
- You can use store bought chili oil for this recipe, or you can try my homemade rayu recipe (Japanese chili oil). As alternatives, use chili flakes, or try these homemade options:
Gyoza sauce will last up to 5 days in the refrigerator in a sealed container.
You can freeze gyoza sauce for 2-3 months in freezer containers.
That's it, my friends. I hope you enjoy this traditional gyoza sauce recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Gyoza Sauce Recipe
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 2 tablespoons thinly sliced green onions
- 1 garlic clove minced
- 1 tablespoon sesame oil
- ½ teaspoon minced fresh ginger
- 1 teaspoon rayu (Japanese chili oil) optional (or more to taste – use red pepper flakes as an alternative)
- Whisk all of the ingredients together in a bowl.
- Let the flavors mingle at least 10 minutes before serving. You can make it ahead.