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! 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. 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?
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.
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! You can freeze gyoza sauce for 2-3 months in freezer containers. 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.
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
