Gyoza Dipping Sauce

Gyoza Dipping Sauce

An easy and quick gyoza dipping sauce, you can serve it with potstickers, Chinese dumplings, Japanese gyozas, wontons, or Asian-style savory pancakes.

4.34 from 3 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 0

Total Time 5

ESTIMATED COST : $0.80 or $0.06 a serve

Course Condiment

Cuisine Asian

Servings x 2 teaspoon servings

Calories 10 kcal

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

TIPS FOR SUCCESS

Soya sauce - for this recipe, we used Kikkoman, but you can use light or dark soya sauce or Tamari.

Palm sugar - if using palm sugar, shave it very finely and dissolve it in the warm water when mixing in the onion powder.

Adjust the strength - most dipping sauces for dumplings can be very salty to taste. In this recipe, we diluted it with two tablespoons of water.

For us, this strength is ideal because foods dipped into this sauce give a saltiness that we enjoy.

So feel free to adjust the strength of the sauce to your taste by adding a little more water to make it weaker or less water for a strong flavor.

For the best flavor - this sauce 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 SUGGESTIONS

Separate dipping bowls - Our recipe for gyoza dipping sauce makes half a cup of sauce and can be doubled or tripled if you need more.

However, it is best not to serve it in one big bowl for everyone to dip into.

Instead, spoon some dipping sauce into small individual dipping bowls so that everyone has their own, and top the bowls up as required.

Unused sauce - If you make a big batch, store the remaining sauce in an air-tight container in the fridge to keep it fresh and make it last longer.

VARIATIONS

For a spicier sauce, increase the amount of red chili.
Don't like it spicy, leave out the chili.
Don't have fresh chili use crushed chilli flakes, chili sauce, chili oil, chili paste, or sambal.
Don't have rice vinegar substitute it with white vinegar or apple cider vinegar.
Don't have brown sugar use white granulated sugar instead.
Don't have chives; finely sliced spring onions or scallions can be good substitutes.
If it is too salty, dilute it with some water.
If you like a sweeter sauce mix in more sugar.
Don't like garlic or ginger - leave them out.
Don't have soy sauce, you could use ponzu sauce if you have it. This citrus-flavored Japanese sauce has soy sauce as one of its main ingredients.

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.

Nutrition Facts

Gyoza Dipping Sauce

Serving Size

1 serve = 2 teaspoons

Amount per Serving

Calories

% Daily Value*

Fat

Saturated Fat

Monounsaturated Fat

Polyunsaturated Fat

Trans Fat

Cholesterol

Sodium

168

Potassium

Carbohydrates

Fiber

Sugar

Protein

* Percent Daily Values are based on a 2000 calorie diet.