Gyoza Sauce

Gyoza Sauce, sweet, spicy and perfect for all your dipping needs! Whether you are dipping gyoza, egg rolls, or chicken strips this gyoza dipping sauce is what you need!

This gyoza dipping sauce is sweet and tangy- it’s my favorite version of the sauce and I can’t wait for you to try it!

What is gyoza sauce?

Traditional gyoza dipping sauce is mainly just a combination of soy sauce, rice wine vinegar, and sesame oil.

How is this different from traditional gyoza sauce?

This gyoza sauce recipe is a little thicker and a bit sweeter. It is the perfect sauce for so many things!

What makes a good dumpling sauce?

A good dumpling sauce will have a combination of salty, sweet, and a little sour and spice.  The salty comes from the soy sauce, the sweetness from sugar (I use honey in this recipe), sour comes from the vinegar and lime juice, and the spice is from the chili flakes.

The extra ingredients like the garlic, sesame oil, and ginger all help to round out the flavors nicely. It all combines for a well-balanced delicious dipping sauce!

Gyoza Sauce Ingredients

Liquids: White Vinegar, Water, Lime Juice, Honey, Soy Sauce, Sesame Oil

Seasoning: Garlic, Red Pepper Flakes, Ginger

Thickener: Cornstarch & Water

This sauce is perfect not only for potstickers or egg rolls, but also drizzling over fried chicken, adding to sandwiches, over fried rice, and even covering chicken and veggie skewers for the grill!

How to make gyoza sauce?

• Mix together everything (except the cornstarch slurry) in a medium sized sauce pan and bring to a boil, boil for 5 minutes.
• Mix together the cornstarch slurry then add to the sauce pan.
• Bring to a boil then reduce heat and simmer 10-15 minutes, until slightly thickened and can coat the back of a spoon.

How to thicken sauce?

The cornstarch slurry will thicken the sauce quite a bit but if you want it thicker simmer the sauce longer- try simmering for another 5-10 minutes. This will cook off even more liquid.

Make sure to continue to stir occasionally and make sure it doesn’t burn. Keep in mind the sauce will thicken even more as it cools.

You can eat this sauce hot or cold. It is delicious both ways and I recommend you try both!

Where do I find red pepper flakes?

You can find these in the spice/baking aisle or I’ve even used those packets of red pepper flakes that pizza places give you.

How to make traditional gyoza sauce?

If you only have a few minutes and want to mix together a sauce really fast, just mix 1tbs soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, and a few chili flakes. It’s tasty and simple and will get the job done.

However, if you have a few extra minutes, I highly recommend making my version of the sauce because it is so delicious!

How to store gyoza sauce?

Store leftover sauce in and air tight container in the refrigerator for up to a week.

Gyoza Sauce

Gyoza Sauce, sweet, spicy and perfect for all your dipping needs! Whether you are dipping gyoza, chicken, even meatballs this gyoza dipping sauce is what you need

3.81 from 21 votes

Print Pin

Author: Lisa Killian

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Course: Side Dish

Cuisine: American, Chinese

Servings: 16 tbs

Ingredients

• ▢ ½ cup white vinegar
• ▢ ¾ cup water
• ▢ 5 cloves garlic minced
• ▢ ¼ cup lime juice
• ▢ ¼ cup honey plus more if you want it sweeter
• ▢ 1 tbs soy sauce or coconut aminos
• ▢ 1 teaspoon sesame oil
• ▢ 1 teaspoon red pepper flakes
• ▢ 1 teaspoon ginger
• ▢ 4 teaspoon cornstarch
• ▢ 1 tbs water

Instructions

• Combine vinegar, water, minced garlic, lime juice, honey, soy sauce (or coconut aminos), sesame oil, red pepper flakes, and ginger in a medium sized sauce pan.
  ½ cup white vinegar, ¾ cup water, 5 cloves garlic, ¼ cup lime juice, ¼ cup honey, 1 tbs soy sauce or coconut aminos, 1 teaspoon sesame oil, 1 teaspoon red pepper flakes, 1 teaspoon ginger
• Bring to a boil over medium heat. Boil for 5 minutes, stirring constantly.
• Mix together the cornstarch and 1 tbs of water in a small bowl, then add it to the sauce pan with everything else. (4 teaspoon cornstarch, 1 tbs water)
  4 teaspoon cornstarch, 1 tbs water
• Bring mixture to a boil then reduce heat and simmer 10-15 minutes stirring occasionally. You want the sauce to thicken enough to coat the back of a spoon.
• Once the mixture is done simmering remove from heat and allow to come to room temperature. It will thicken even more as it cools.

Notes

Tips and Tricks

• The cornstarch slurry will thicken the sauce quite a bit but if you want it thicker simmer the sauce longer- try simmering for another 5-10 minutes. This will cook off even more liquid. Make sure to continue to stir occasionally and make sure it doesn’t burn.
• Keep in mind the sauce will thicken even more as it cools.
• After taste testing add more honey if you want it sweeter. 
• Store leftover sauce in and air tight container in the refrigerator for up to a week.

Nutrition

Calories: 25kcal | Carbohydrates: 6g | Protein: 0.2g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 66mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.1mg