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Gyoza being dipped into sauce with chopsticks.
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Super Quick Gyoza Sauce (Just 4 Ingredients!)

A quick and easy dumpling dipping sauce you can serve with Japanese gyoza or potstickers. Just 4 ingredients, with extra ideas to make it your own. Use it with your favourite homemade or store-bought dumplings.
Course Condiment
Cuisine Japanese
Prep Time 1 minute
Total Time 1 minute
Servings 1 dipping bowl
Calories 54kcal
Cost $5

Ingredients

Optional:

Instructions

  • In a small dipping bowl add your soy sauce, rice wine vinegar, sesame oil and chilli flakes. Serve with hot gyoza.

Video

Notes

  • Ingredient Tips -
    • Soy Sauce - Regular soy sauce (rather than light or dark soy) works best for this sauce, it has the perfect intensity of flavour. No stress if you need to use one of the other varieties, you just may need to add more or less to get the right balance. Tamari is also fine for a gluten-free option.
    • Rice Wine Vinegar - For a more traditional flavour, make this with rice vinegar, which is a little sweeter than regular vinegar. You can substitute with apple cider vinegar, black vinegar or white wine vinegar if you need, but if you only have simple white vinegar on hand that will also do the trick. You may like to add a sprinkling of sugar for a hint of sweetness if you do. 
    • Sesame Oil - This is essential for its rich, nutty flavour. Choose a high quality brand for the best flavour as some sesame oils can have less flavour than others.  For an extra chilli kick, replace this with sesame based rayu chilli oil.
    • Chilli Powder - You can use any kind of chilli powder, red pepper flakes, chilli paste, sambal or chilli oil. We’ll often use shichimi togarashi (Japanese 7 spice) because it has an even heat and a hint of citrus. You could always use slices of fresh chilli if you prefer - deseed them first if you think they might be too hot.
  • Individual Dipping Bowls - Our gyoza sauce recipe is for one small dipping bowl. You can double, triple, quadruple etc to have some now and keep some for later. Better yet, get each person to make their own batch in a separate dipping bowl and get the flavours just right for them. Some may like extra chilli, while others will want to leave it out completely. 
  • Only Keep ‘Clean’ Sauce - If you decide to make a bigger batch to keep for later, we recommend only pouring out what you need, and store the rest in an airtight container in the fridge. Discard any sauce that has been dipped in.
  • Flavour Upgrades - Grate fresh ginger and/or garlic straight into the bowls - it’s quicker and easier than slicing or chopping. You could also add a little sugar to sweeten the sauce if you like. 
  • Add Ponzu - For a citrus umami hit, add ponzu to the existing sauce, or use it instead of the regular soy sauce.
  • Extra Heat - Add fresh chillies or your favourite hot chilli oil. Try Sichuan peppercorn oil for its delicious ‘numbing’ effect. 
  • Optional Garnish - Top with slices of fresh spring onion, crispy fried shallots, sesame seeds (toasted or regular) or a sprinkling of shichimi togarashi.
  • Too Spicy? - Leave out the chilli.
  • Too Salty? - Water down with a little warm water, use less soy sauce, or swap for a low sodium soy sauce. 
  • Too Intense? Add a splash of hot water to thin it out a bit. 
  • Storage - Fresh, unused sauce will last for 2-3 days in the fridge when stored in an airtight container. We don’t recommend keeping sauce that has already been used for dipping. 
  • Usage Ideas - 

Nutrition

Calories: 54kcal | Carbohydrates: 2g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 1022mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 297IU | Iron: 1mg