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
Course Side Dish
Cuisine American, Chinese
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 16tbs
Calories 25kcal
Author Lisa
Ingredients
½cupwhite vinegar
¾cupwater
5clovesgarlicminced
¼ cuplime juice
¼ cuphoneyplus more if you want it sweeter
1tbssoy sauce or coconut aminos
1teaspoonsesame oil
1teaspoonred pepper flakes
1teaspoonginger
4teaspooncornstarch
1tbswater
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.