Savory, tangy, salty, and slightly sweet, this gyoza dipping sauce is the perfect dunking sauce for potstickers, wontons, gyozas, savoy steamed dim sum dumplings and more.
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❤️ Why You Will Love This Recipe
- It is a quick gyoza sauce made with a few simple ingredients.
- You can adjust the ingredient quantities to suit your tastes.
- It has more flavor than a basic dumpling dipping sauce made with four ingredients.
- It's cheaper to make your own than to buy a whole bottle of sauce that you may never finish.
- This dumpling dipping sauce is suitable for vegan and vegetarian diets and is gluten-free and dairy-free.
👛 Cost to Make
Estimated cost AUD$ = $0.80 or $0.06 a serve
🥘 Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
Soya sauce - we used Japanese Kikkoman soy sauce because we like the flavor of this for dipping. However, you can use another soya sauce like light or dark or Tamari if you need gluten-free.
Garlic and onion powder - powders are easy to mix into the sauce and give a good flavor without a raw taste. Grated fresh garlic can be used instead of garlic powder if desired.
Rice vinegar - is commonly used as an ingredient in Asain cooking for making marinades, sauces, and dressings.
Sesame oil - This gives a nice nutty flavor to the dipping sauce.
Grated ginger - gives a freshness to the sauce. Grate fresh or frozen ginger for the best-tasting sauce instead of a bottled ginger paste.
Brown sugar - or palm sugar will help balance out the flavors of the sauce and add these to taste.
Red chili - will add spiciness to the dipping sauce and is optional.
Chives - is also optional and are used as a garnish more than anything else.
🍳 Instructions
In a small bowl, mix the powdered garlic and onion with the warm to hot water to dissolve, then mix in everything else. Taste and adjust the seasoning to your liking.
💭 Recipe Tips
Palm sugar - if using palm sugar, shave it very finely and dissolve it in hot water with the onion powder.
Adjust the strength - most dipping sauces for dumplings can be very salty to taste. In this recipe for gyoza sauce, we diluted it with two tablespoons of water.
For us, this strength is ideal because foods dipped into this sauce have a saltiness level that we enjoy.
So feel free to adjust the strength of the sauce to your taste by adding a little more water to dilute and weaken the intensity, or use less water for a more intense flavor.
For the best flavor - this tastes great if you let it marinate for at least 30 minutes, but it gets even better if you leave it to marinate covered in the fridge for 24 - 48 hours.
👪 Serving Size
A serving size for this recipe is two teaspoons, which is sufficient to half fill a small Asian-style dipping bowl.
🍬 Calories Per Serve
The serving size has about 10 calories and 168 mg of sodium.
🥗 Serving Suggestions
Our recipe for gyoza dipping sauce makes half a cup of sauce, but don't serve it in one big bowl for everyone to dip into because this can be unhygienic due to the chance of double-dipping.
Instead, spoon some dipping sauce into small individual dipping bowls so that everyone has their own.
This dipping sauce goes well with things like:
- Gyozas
- Potstickers
- Spring rolls
- Use it to season Asian stir-fries
- Chinese style steamed dim sum dumplings
- Spring onion okara pancakes
📖 Variations
- Don't like it spicy - leave out the chili
- Too salty - mix in a little more water
- Don't have fresh chili - use crushed red pepper flakes, chili sauce, chili oil, chili paste, or sambal
- Want it sweeter - mixing more sugar
- Don't like garlic or ginger - leave them out
Don't Have Rice Vinegar
If you don't have rice vinegar, you could use an equal amount of rice wine vinegar, apple cider vinegar, sherry vinegar, or white wine vinegar and increase the sugar in the sauce to balance out the flavors.
However, you should never use rice wine for rice vinegar because they are different.
🌡️ Storage
This sauce has fresh ingredients, so it is best to keep it stored and covered in the fridge until needed. It will keep for about 5-7days.
What To Do With Leftover Gyoza Sauce?
- You can place the leftover sauce in a small ziplock bag and freeze it in one lot or,
- Make ice cubes with the sauce to be used as individual servings of dipping sauce. Or you can toss a cube or two into Asian-style dishes that use soya sauce.
If you have tried this or any other of my recipes, don't forget to come back and rate the recipe and leave a comment below, because I love hearing from you!
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📋 Recipe Card
Gyoza Dipping Sauce
Ingredients
- ⅛ teaspoon garlic powder or 1 clove garlic, minced
- ¼ teaspoon onion powder
- 2 tablespoons hot water
- 3 tablespoon Japanese soya sauce
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- ¾ teaspoon grated fresh ginger
- ¼ teaspoon brown sugar or palm sugar for a vegan option
Optional
- 1 small red chili finely sliced
- 1 teaspoon chives or green onion finely sliced
Instructions
- Place the garlic and onion powders into a small bowl with 1 tablespoon of hot water and mix to dissolve.
- Then add the remaining water, soy sauce, vinegar, sesame oil, grated ginger, sugar, chili (if using), and chives, and mix well.
- Leave to stand for a minimum of 30 minutes or overnight for the flavors to infuse.
- Serve in individual dipping bowls.
Notes
- Don't like it spicy - leave out the chili
- Too salty - mix in a little more water
- Don't have fresh chili - use crushed red pepper flakes, chili sauce, chili oil, chili paste, or sambal
- Want it sweeter - mixing more sugar
- Don't like garlic or ginger - leave them out
Dee
This is so good I ran out of the sauce I usually use and made this. Thanks for the recipe.