This gyoza sauce is a quick Japanese-style dumpling dipping sauce made with soy sauce, rice vinegar, sesame oil, garlic, ginger, chilli flakes and a little honey. It's salty, tangy, lightly sweet and ready in 5 minutes.
Use it for gyoza, potstickers, dumplings, tofu, rice bowls or noodles. The base is easy to adjust: Add more vinegar for tang, more soy sauce for saltiness or extra chilli for heat.
Gyoza sauce ratio
A simple gyoza dipping sauce starts with equal parts soy sauce and rice vinegar. From there, add a little sesame oil for nuttiness, chilli for heat and garlic or ginger for extra flavour.
This recipe uses that easy 1:1 soy sauce to rice vinegar ratio, then rounds it out with sesame oil, garlic, ginger, chilli flakes and a small amount of honey.
Why this gyoza sauce works
- Ready in 5 minutes - no cooking, just whisk everything together.
- Easy 1:1 base - equal parts soy sauce and rice vinegar make it salty, tangy and balanced.
- Fresh garlic and ginger - add more flavour than a plain soy-vinegar dip.
- Easy to adjust - make it hotter, sweeter, tangier or more savoury.
- Works beyond gyoza - use it for dumplings, potstickers, tofu, noodles and rice bowls.
- Simple swaps - use tamari for gluten-free, or maple syrup instead of honey for vegan.
Key ingredients and substitutions
You'll find the full ingredient list with measurements in the recipe card at the bottom of the post.
Soy sauce
Japanese soy sauce, or shoyu, is ideal for gyoza sauce. Light soy sauce also works well. Dark soy sauce gives a deeper, stronger flavour, so use it only if you like a richer sauce. For gluten-free gyoza sauce, use tamari.
Rice vinegar
Rice vinegar gives the sauce its gentle tang. Some brands label it as rice wine vinegar. If you need a substitute, use apple cider vinegar or white wine vinegar, but start with slightly less because they can taste sharper.
Sesame oil
A small amount adds nutty flavour. Toasted sesame oil gives the strongest flavour, so don't overdo it. You can leave it out if you prefer a cleaner soy-vinegar style sauce.
Garlic and fresh ginger
Fresh garlic and ginger make the sauce taste brighter and more aromatic. Grate the ginger finely so it mixes in easily. If you want a smoother sauce, use garlic paste and ginger paste.
Chilli flakes/red pepper flakes
These add gentle heat. Use less for a milder sauce, more if you want it spicy, or swap them for chilli oil. Japanese chilli oil, called rayu, is a classic choice with gyoza.
Honey
A small amount softens the sharpness of the vinegar and rounds out the sauce. Leave it out for a sharper dipping sauce, or use maple syrup for a vegan version.
How to make gyoza sauce
1. Add the soy sauce, rice vinegar, sesame oil, garlic, ginger, chilli flakes and honey to a small bowl.
2. Whisk well until the honey has fully dissolved into the sauce. It can sink to the bottom if it isn't mixed in properly.
3. Taste and adjust. Add more rice vinegar for tang, more soy sauce for saltiness, extra honey for sweetness or more chilli for heat.
4. Divide into small dipping bowls and serve with hot gyoza, dumplings or potstickers.
How to adjust gyoza sauce
For a tangier sauce - Add more rice vinegar.
For a saltier sauce - Add a little more soy sauce.
For a sweeter sauce - Add a little extra honey.
For a spicier sauce - Add more chilli flakes or a drizzle of chilli oil.
For a nuttier sauce - Add a tiny extra splash of sesame oil.
Storage
Store unused gyoza sauce in a clean airtight container in the fridge for up to 1 month.
Only store sauce that has not been used for dipping. Once dumplings or other food have been dipped into the sauce, discard the leftover dipping sauce rather than returning it to the jar.
Stir before using, as the garlic, ginger, chilli and honey can settle at the bottom.
What to serve with gyoza sauce
Gyoza sauce is best with hot dumplings, gyoza and potstickers, but it's useful beyond that.
Use it with:
- pan-fried gyoza or potstickers
- steamed dumplings or wontons
- spring rolls or egg rolls
- crispy tofu or tofu rice bowls
- ramen, udon or soba noodles
- fried rice or rice bowls
- stir-fries as a finishing drizzle
Serve it in small dipping bowls with sesame seeds and sliced spring onions if you want a simple garnish.
More recipes to serve with gyoza sauce
Try this gyoza sauce with quick 15-minute noodles with prawns, Sriracha noodles, Chinese chicken on a stick or satay chicken stir fry. It also works well as a quick dipping sauce for shop-bought dumplings, potstickers or crispy tofu.
More quick sauces and dips
If you like fast homemade sauces, try my homemade chilli oil, easy arugula pesto, quick romesco dip or beetroot hummus.
Recipe
Gyoza Sauce Recipe
Ingredients
- 4 tablespoons (/¼ cup) rice vinegar
- 4 tablespoons (/¼ cup) Japanese soy sauce/shoyu if available - or light or dark soy sauce
- ½ teaspoon sesame oil
- 1 teaspoon crushed garlic
- ½ teaspoon finely grated ginger
- ½ teaspoon dried chilli flakes
- 1 teaspoon honey (optional)
Instructions
- Add all the ingredients to a small bowl and whisk until well combined.4 tablespoons (/¼ cup) rice vinegar, 4 tablespoons (/¼ cup) Japanese soy sauce/shoyu if available, ½ teaspoon sesame oil, 1 teaspoon crushed garlic, ½ teaspoon finely grated ginger, ½ teaspoon dried chilli flakes, 1 teaspoon honey (optional)
- Make sure the honey is fully mixed in, as it can sink to the bottom.
- Taste and adjust with extra vinegar, soy sauce, honey or chilli if needed.
- Divide into dipping bowls and serve.
Notes
- Use reduced-salt soy sauce if you prefer a less salty sauce.
- The basic ratio is equal parts soy sauce and rice vinegar. Adjust from there to taste.
- Store only unused sauce in the fridge. Discard any sauce that has been used for dipping.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
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