QUICK GYOZA SAUCE (DUMPLING DIPPING SAUCE) Recipe

I made a savory, tangy, slightly sweet gyoza sauce with a hint of spice that comes together in just eight ingredients and a few minutes, and my Homemade Gyoza Sauce will be the perfect dip for potstickers, dumplings, and wontons.

I always keep a little bowl of this quick gyoza sauce ready whenever dumplings show up. It hits savory and tangy notes, has a hint of sweetness, and just enough heat to make you reach for another bite.

I usually lean on soy sauce and rice vinegar as the backbone, then mess with it depending on my mood. People ask if it’s some complicated secret and I just laugh, nope.

If you love dipping, call it your go to Japanese Dumpling Sauce — wait, can’t use that mark. It’s simple, kinda addicting, and somehow makes every potsticker taste better.

Ingredients

QUICK GYOZA SAUCE (DUMPLING DIPPING SAUCE)

• Salty umami backbone, mostly sodium, little protein, boosts savory depth.
• Bright acidity cuts richness, very low calories, adds tang and balance.
• Intense nutty aroma, small calories, mostly flavor not fat, adds richness.
• Adds sweet counterpoint, raises carbs, balances vinegar and soy, use sparingly.
• Gives heat and chili flavor, adds fat and spice, brings aroma and punch.
• Sharp savory bite, tiny vitamin C, antimicrobial perks, brightens the whole sauce.
• Zingy slightly sweet warmth, aids digestion a bit, adds fresh spicy lift.
• Mild onion crunch, adds freshness and color, small fiber and vitamin K.

Ingredient Quantities

• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp granulated sugar
• 1 tsp chili oil (rayu) or chili crisp
• 1 small garlic clove minced
• 1 tsp grated fresh ginger
• 1 green onion thinly sliced

How to Make this

1. In a small bowl combine 2 tbsp soy sauce and 2 tbsp rice vinegar.

2. Add 1 tsp granulated sugar and whisk until mostly dissolved, if it wont dissolve right away microwave the bowl for 8-10 seconds or stir vigorously.

3. Stir in 1 tsp toasted sesame oil and 1 tsp chili oil or chili crisp, if using chili crisp scoop in some of the crunchy bits for texture.

4. Add 1 small garlic clove minced and 1 tsp grated fresh ginger, mix well so the aromatics get distributed.

5. Fold in 1 green onion thinly sliced, you can save a little for garnish if you want.

6. Taste and tweak, add more chili oil for heat, more sugar for sweetness, or more rice vinegar to brighten it up, dont be afraid to adjust.

7. Let the sauce sit 5 to 10 minutes so the garlic and ginger mellow and the flavors marry, it actually gets better after a short rest.

8. Give it one last stir, then serve at room temp with gyoza, potstickers, dumplings or wontons.

Equipment Needed

1. Small mixing bowl or ramekin, youll mix everything here
2. Measuring spoons (tbsp + tsp), dont guess the amounts
3. Small whisk or fork, for dissolving the sugar and emulsifying
4. Garlic press or small knife and cutting board, to mince the garlic
5. Fine grater or microplane, for grating fresh ginger
6. Small spoon or spatula, for stirring and scooping chili crisp bits
7. Small dipping bowl or jar with lid, to serve or store the sauce

FAQ

QUICK GYOZA SAUCE (DUMPLING DIPPING SAUCE) Recipe Substitutions and Variations

• Soy sauce: Tamari (gluten free) — use the same amount, or coconut aminos use equal parts but add a pinch of salt since its sweeter, or regular low sodium soy works fine 1:1.
• Rice vinegar: Apple cider vinegar is a straight swap, same amount but it’s a bit sharper so add a tiny pinch of sugar, white wine vinegar also works equal parts, or lemon juice use about 3/4 the amount for brightness.
• Toasted sesame oil: If you dont have it, stir in 1/4 tsp toasted sesame seeds or 1/2 tsp tahini into a neutral oil to mimic the nutty flavor, or use a small splash of walnut oil but go light cause it’s strong.
• Chili oil: Sub in sriracha or chili garlic sauce start with 1/2 to 1 tsp to taste, or use crushed red pepper flakes steeped briefly in hot oil, or a spoonful of chili crisp if you want texture and crunch.

Pro Tips

1) Taste and tweak as you go, dont just follow amounts blindly. If it tastes too salty add a tiny pinch more sugar or a splash more rice vinegar to brighten, if its flat add a little more soy. Spoon a drop on a dumpling to judge it the way youll eat it.

2) Want the sugar to disappear fast use superfine or powdered sugar, or dissolve it in the rice vinegar first. If you heat the bowl for a few seconds it helps too, but dont overcook it, just warm enough so the sugar melts.

3) Make it ahead and let it rest. Give it at least 10 minutes but for best flavor make it hours earlier or the night before, refrigerate and bring to room temp before serving. The garlic and ginger mellow and the flavors really marry.

4) Play with texture and finish. Scoop some crunchy bits from chili crisp, sprinkle toasted sesame seeds, or save extra sliced green onion for garnish. Add the toasted sesame oil or extra chili oil right before serving for maximum aroma, but go light or itll overpower the sauce.