This easy gyoza sauce is the best dipping sauce for Japanese dumplings. It's really easy to throw together, and stores well in the refrigerator for up to one week.
Whether you prefer gyozas or potstickers, this dipping sauce is the perfect pairing for them both. It's simple, but flavorful, and only takes 5 minutes to make!
What's even better is that this sauce is low calorie, and suitable for most dietary requirements.
To make this simple gyoza sauce, all you need is some soy sauce, rice vinegar, scallion, garlic, sesame oil, red pepper flakes and ginger paste or raw ginger.
You can also optionally use garlic paste instead of garlic. I often do this, as it's much easier to use, and an easy way to avoid any chunks of garlic in the sauce.
Finely grate the garlic using a microplane type grater. Slice the scallion thinly. Add the garlic and scallion to a small bowl, along with the remaining ingredients.
Stir everything together, and then leave the sauce to rest for a few minutes. This will allow the flavors to blend together nicely.
Serve the gyoza sauce with your favorite Asian dumplings or dipping sized bites.
Here is my best advice to make sure that you succeed with this recipe:
- Make sure to leave time for the sauce to rest after you combine the ingredients. I recommend at least 5 minutes.
- Ensure that the garlic is very finely grated, as you don't want to bite into a large chunk of raw garlic!
This sauce is the perfect dipping sauce to serve along with gyozas, but you can also serve it with other Asian dishes, such as spring rolls, sushi, potstickers or other dumplings.
Alternatively, you can also use the sauce as a marinade for meat, to flavor rice with, or as a vinaigrette for Asian style salads.
Leftover gyoza sauce can be stored in a sealed container in a refrigerator for up to a week. The flavor will continue to develop as the sauce is stored, and I personally think it tastes even better a few days later.
This makes the recipe well suited for meal prep, as a make ahead dipping sauce, or as a great dish to use with leftovers.
Frequently asked questions
Gyoza sauce is typically made of rice vinegar and soy sauce, combined with flavorful components such as scallions, garlic and ginger.
Absolutely, you can definitely omit the sesame oil if you prefer. There is no need to add a substitute.
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- ½ cup rice vinegar
- ½ cup soy sauce
- 1 scallion (green onion)
- 1 teaspoon ginger paste
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes
- 1 garlic clove
- Finely grate the garlic using a microplane type grater. Slice the scallion thinly. Add the garlic and scallion to a small bowl, along with the remaining ingredients.
- Stir everything together, and then leave the sauce to rest for a few minutes. This will allow the flavors to blend together nicely.
- Serve the gyoza sauce with your favorite Asian dumplings or dipping sized bites.
- Omit the sesame oil to make the sauce sesame free
- Store the sauce in a sealed container in a refrigerator for up to one week.
Thank you, I'm glad you like it!
This sauce was really good do you have the recipe for the dumplings too?
Hi Mary-Anne! Thank you for your lovely comment. I don't have a gyoza recipe on the blog at the moment, but I hope to add one this year. Send me an email, and I'll let you know when it's posted!
Loved this dipping sauce. I added less scallions, as I don't like them that much.
I like this blog very much so much fantastic info.
The sauce was good. Do you have a recipe for pot stickers too? I'd love to make my own at some point.
I'm afraid I don't have a recipe for gyozas or anything similar at the moment. It's on the to-do list! Thanks for your comment 🙂
This was so easy, thanks!
Definitely saving this one, such an easy recipe!
We also had this with sushi. Great recipe!