Gyoza Sauce Recipe

Name: Gyoza Sauce
Prep time: 5 min
Total time: 20 min
Yield: 16
Ingredients: 0.5 cup rice vinegar; 0.5 cup low-sodium soy sauce; 0.33333334326744 cup thinly sliced green onions; 1 garlic clove, minced; 1 teaspoon sesame oil; 0.5 teaspoon crushed red pepper flakes; 0.5 teaspoon minced fresh ginger root

Recipe for Soy-Ginger Sauce

Ingredients

This recipe was developed with its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Please note that not all recipes scale perfectly.

cup rice vinegar
cup low-sodium soy sauce
cup thinly sliced green onions
1 garlic clove, minced
1 teaspoon sesame oil
teaspoon crushed red pepper flakes
teaspoon minced fresh ginger root

Directions

Step 1: Gather all ingredients and prepare them as listed above.

Step 2: In a mixing bowl, whisk together rice vinegar, soy sauce, green onions, garlic, sesame oil, red pepper flakes, and fresh ginger root.

Step 3: Let the mixture sit for about 15 minutes to allow the flavors to blend and develop.

Step 4: After 15 minutes, the sauce is ready to serve. You can store the sauce covered in the refrigerator for up to one week.

Step 5: Enjoy your homemade soy-ginger sauce with your favorite dishes!

Nutrition Facts (per serving)

Nutrition Component	Amount	% Daily Value*
Calories	8
Total Fat	0g	0%
Sodium	266mg	12%
Total Carbohydrate	1g	0%
Dietary Fiber	0g	1%
Total Sugars	0g
Protein	1g	1%
Vitamin C	1mg	1%
Calcium	3mg	0%
Iron	0mg	1%
Potassium	23mg	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Note: Nutrient information is not available for all ingredients. The amount is based on available nutrient data. If you're following a medically restrictive diet, consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Gyoza Sauce Recipe

Origin of Gyoza Sauce

Gyoza sauce is an essential condiment in Japanese cuisine, particularly enjoyed as a dip for gyozaJapanese dumplings. Its origins are deeply rooted in both Chinese and Japanese culinary traditions. The word "gyoza" itself is derived from the Chinese term "jiaozi," which refers to dumplings. While the concept of dumplings originated in China, Japan embraced and adapted the dish, giving rise to the unique Japanese gyoza. The sauce that accompanies it is a blend of tangy rice vinegar, savory soy sauce, and the aromatic flavors of ginger, garlic, and sesame oilingredients commonly used in East Asian cuisine.

Regional Variations

Though the core ingredients of gyoza sauce remain relatively consistent across Japan, regional variations do exist. For instance, in the Kansai region (Osaka, Kyoto), the sauce may be slightly sweeter with a touch of mirin or sugar, providing a richer, more rounded flavor. In contrast, the eastern regions like Kanto (Tokyo) tend to favor a more straightforward, salty, and slightly sour profile with minimal sweetness. Some areas also introduce additional spices such as chili oil or sansho pepper to give the sauce an extra kick.

How It Differs from Similar Sauces

While gyoza sauce shares some similarities with other Asian dipping sauces, it is distinct in its simplicity and balance. Compared to dipping sauces for spring rolls or dumplings in other parts of Asia, which may feature heavier ingredients like hoisin sauce or peanut butter, gyoza sauce is light yet packed with umami. It emphasizes the natural flavors of its base ingredientssoy sauce and rice vinegarwhile incorporating the rich nuttiness of sesame oil and the refreshing zing of ginger and garlic. This creates a perfect contrast to the fried or steamed texture of gyoza, making it an ideal complement.

Where is Gyoza Sauce Typically Served?

Gyoza sauce is most commonly served with gyoza dumplings, whether they are pan-fried, steamed, or boiled. It is also often paired with other appetizers such as spring rolls, tempura, or grilled meats. In Japan, you can find gyoza sauce served in izakayas (Japanese pubs), ramen shops, and restaurants specializing in dumplings. Additionally, gyoza sauce is frequently used as a dressing for salads, vegetables, or even as a marinade for meats, offering a versatile addition to any meal.

Fun Facts About Gyoza Sauce

1. Despite being a staple in Japan, gyoza was not originally a Japanese dish. It was introduced in the 17th century from China and became popular in Japan after World War II, particularly in post-war Japan when the economy was rebuilding.

2. The combination of soy sauce, vinegar, and sesame oil is not only flavorful but also packs a nutritional punch. The sesame oil provides healthy fats, while the vinegar aids digestion, and soy sauce offers a dose of umami, which can boost the appetite.

3. In recent years, gyoza sauce has gained popularity outside of Japan. Many fusion restaurants around the world use it as a versatile dipping sauce for various Asian-inspired dishes like dumplings, potstickers, and even grilled meats.

Conclusion

Gyoza sauce is a quintessential element of Japanese dining, offering a perfect balance of salty, sour, and spicy flavors. Its rich history and regional variations make it a unique accompaniment to the beloved gyoza dumpling. Whether enjoyed in Japan or at home, this simple yet flavorful dipping sauce elevates any meal it accompanies. Try it for yourself and discover why it's a favorite in Japanese cuisine.

FAQ about Gyoza Sauce Recipe

The Gyoza Sauce can be stored in the refrigerator for up to one week. Make sure to keep it in an airtight container to preserve its freshness.

Yes, making the sauce in advance is actually recommended! It allows the flavors to meld together. You can prepare it a day or two ahead of time for the best taste.

Freezing is not recommended for this sauce. The vinegar-based ingredients may not hold up well to freezing, potentially affecting the texture and flavor upon thawing.

Yes, you can adjust the spice level by varying the amount of red pepper flakes or by adding chili paste or fresh chili peppers to your liking.

If you don't have rice vinegar, you can use apple cider vinegar or white wine vinegar as a substitute. However, note that this might slightly change the flavor profile.

Yes, you can use garlic powder as a substitute for fresh garlic. Generally, 1/8 teaspoon of garlic powder equals one clove of garlic.

Yes, you can reduce the saltiness by using low-sodium soy sauce, as the recipe already calls for. If you find it too salty, you can also dilute the sauce with a small amount of water or a touch of sweetener like honey or brown sugar.

Absolutely! This sauce is great for dipping fried spring rolls, dumplings, or even as a marinade for meats like pork or chicken. You can also drizzle it over stir-fried vegetables for added flavor.

If you don't have a whisk, you can simply use a fork or a spoon to stir the ingredients together in a bowl. Alternatively, you can place everything in a jar, seal it, and shake it vigorously to combine.

Yes, if you prefer a sweeter sauce, you can add a little more brown sugar, honey, or mirin. Start with small amounts and adjust to taste.

Comments

RAPHAELLA

10/06/2025 01:52:54 PM

This recipe ROCKS!!!!!! The only adjustment I made was what other reviewers suggested which was to cut the vinegar to 1/3 cup. We had an art show at our Church last Saturday night and I made gyoza along with this recipe for dipping sauce and people RAVED about it and requested the recipe... Thank you Rebecca!!!

Zisimom

01/20/2020 03:23:38 AM

Great basic recipe. With a few tweaks, it turned out fantastic.Like others I cut the rice vinegar back to 2/3 cup. I added 2 and 1/2 Teaspoons of packed dark brown sugar. I chopped up one spring onion - white part was finely chopped and green sliced. I heated the sesame oil and sauteed the garlic, ginger, green onion for about 2 minutes, added the hot pepper flakes, stirred for a minute. Added the liquids, brought to a boil and simmered for 4-5 minutes. I've been doing a lot of trial and error to makes a good potsticker sauce and this turned out amazing.

Bryn Flohrschutz

11/27/2016 07:35:32 PM

Love how easy it is! I use ground ginger because that's what I have, and I add about 1Tbsp honey to balance the acidity of the vinegar. Toss all into a Mason jar, shake and done!

JumpyWok4544

07/09/2024 04:15:35 AM

I agree with Marie Myers, we like our Gyoza sauce with a little sweet and heat. I also used brown sugar and left out the garlic. On a side note, I did use the other ingredients but my measurements were dashes and pinches to taste. I didn't have rice vinegar handy, so I have found a small dash of apple cider vinegar is a decent substitute. Heating the mixture in a pyrex measuring cup for 1 minute in the microwave helps to meld all the flavors and evenly mix the brown sugar. My wife and I thought it was delicious and we'll use this recipe to make our variation again.

DreamyWhey2963

04/23/2025 02:35:22 AM

This dressing is delicious!!! But…..as with any recipe that calls for onion, I did 1/4 of an onion not the whole onion. It was so delicious. Second time I made it, used a third of an onion. Too much!!! Can’t imagine how oniony (is that a word lol) it would be if I used a whole onion! I just put all the ingredients in to a bowl and then tossed it in my Magic Bullet blender. This will be in my fridge all the time now!!! Delish!

Mamaw

01/16/2013 02:53:39 PM

I'm only giving 4 stars because I added 1 T. of brown sugar, decreased the vinegar to 1/3 cup, and used 1 tsp sambal chili paste instead of flakes. I heated it in the microwave a little just to dissolve the sugar...really good stuff! Thought about adding more paste, but kids were eating this, so....

janesfilms

01/26/2023 11:34:11 PM

This is our favourite gyoza dipping sauce. I think gyoza with sauce is just about the most perfect food, it’s sweet, sour and salty, has fat and acid, it’s crunchy and chewy, it’s definitely got umami. The only changes I’ve made to this recipe is that I use about half toasted sesame oil and half plain sesame oil, maybe a little more of the toasted kind. And I also add a splash of sake to really boost that boozy, malty beer flavour. We cut up our green onion the same size as our garlic and ginger. I usually also add a touch of something sweet so either a bit of honey or brown sugar or a dash of mirin. Love this recipe!

DaringCurd4887

05/15/2024 03:17:19 AM

Absolutely delicious and better than the bottled sauces! I agree with some of the other commenters in that you should only use 1/3 cup of Rice Vinegar. I assembled it in a jar and just shook it vigorously to mix and serve.

Mary

11/15/2018 10:30:43 PM

This dipping sauce had a little too much rice vinegar. I love things with vinegar but for me it was a bit too much. I’ll reduce vinegar to 1/3 cup next time. However all the flavors added to this dipping sauce were delicious!

Mr Walz

08/02/2014 09:02:09 AM

This is a great recipe! I like to add more ginger and a 1/4 of sugar. I used a table spoon of chili garlic sauce in place the pepper flakes. If you let it sit in the fridge over night this brings out the ginger and garlic.

BriefChip2286

05/25/2024 04:27:58 AM

This recipe is vinegar heavy. I will use 2 Tablespoons to start and work my way up next time. I also think this sauce will be much better after some time in the fridge. It needs time to let the flavors develop. To my fellow reviewers: 1/4 cup is smaller than 1/3 cup. 4 tablespoons equal 1/4 cup or 2 oz. It’s cool knowledge. Saves dishes too.

Larry Phillips

04/23/2025 02:38:47 AM

I didn’t change a thing and it was perfect.

RedFeta7265

02/03/2025 02:17:26 AM

Added 1 tsp white vinegar to pique the vinegar flavor

Michael Green

02/01/2025 08:19:01 PM

Made it last night — absolutely crushed it.

SpryRye1265

10/10/2024 11:26:18 PM

Excellent dipping sauce. I also used it on pork chops and used as a marinade. Super tasty

Marie Myers

02/18/2024 10:51:18 PM

This recipe is good but I didn't have fresh ginger or garlic. I used garlic powder and ground ginger. We also like a sweeter sauce, so I added a couple tablespoons (or so) of brown sugar. Yummy! I will definitely make it again.

ScubaT

06/09/2023 08:16:01 PM

Excellent recipe and super easy to make.

ARMY WIFE

08/08/2022 12:56:26 AM

This was delicious! I got some frozen gyoza from Trader Joe’s and used this to dip. I halved the recipe but still have some left over. Going to Trader Joe’s tomorrow for more gyoza! I can’t let this go to waste. I did put it in the microwave to heat it a bit and cook the garlic and stuff floating on top. I think it helped the flavors meld.

ilikeitspicy

06/17/2022 04:56:44 AM

I make it as written, but I do add extra garlic (example: I use one whole clove for 16 servings, when I should have used 1/4 clove). Adding extra ginger ruins it, forcing you to add more of all the other ingredients. Make this the day before you need it, if you can, it’s even more delicious! In addition to gyoza, it goes great with spring rolls too. Rockstar recipe! Thank you Rebecca!

ladyish

02/05/2022 11:35:30 PM

Delicious and so easy to make! Thumbs up!