Gyoza Sauce

3.81 from 21 votes

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

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: American, Chinese

Servings: tbs

Calories: 25kcal

Author: Lisa Killian

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