Gyoza Sauce Recipe

Gyoza sauce in a bowl with a Goyza dumpling being dipped into it.

A quick gyoza sauce made with soy sauce, rice vinegar, sesame oil, garlic, ginger and chilli flakes. Ready in 5 minutes and perfect for gyoza, dumplings, potstickers, tofu and rice bowls.

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4.96 from 82 votes

Course: condiment, sauce

Servings: servings

Calories: 26

Author: Maretha Corbett

Prep Time: 5

Total Time: 5

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