A somewhat spicy Japanese dipping sauce for potstickers or spring rolls is called gyoza sauce.
| Prep Time: | 5 mins |
| Additional Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 16 |
| Yield: | 1 1/2 cups |
Ingredients
- ½ cup rice vinegar
- ½ cup low-sodium soy sauce
- ⅓ cup thinly sliced green onions
- 1 garlic clove, minced
- 1 teaspoon sesame oil
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon minced fresh ginger root
Instructions
- Whisk together rice vinegar, soy sauce, green onions, garlic, sesame oil, red pepper flakes, and ginger in a bowl. Let sit for 15 minutes before serving.
- Store covered in the refrigerator for up to 1 week.
Reviews
Excellent recipe and super easy to make.
This is our favourite gyoza dipping sauce. I think gyoza with sauce is just about the most perfect food, it’s sweet, sour and salty, has fat and acid, it’s crunchy and chewy, it’s definitely got umami. The only changes I’ve made to this recipe is that I use about half toasted sesame oil and half plain sesame oil, maybe a little more of the toasted kind. And I also add a splash of saki to really boost that boozy, malty beer flavour. We cut up our green onion the same size as our garlic and ginger. I usually also add a touch of something sweet so either a bit of honey or brown sugar or a dash of mirin. Love this recipe!
This was delicious! I got some frozen gyoza from Trader Joe’s and used this to dip. I halved the recipe but still have some left over. Going to Trader Joe’s tomorrow for more gyoza! I can’t let this go to waste. I did put it in the microwave to heat it a bit and cook the garlic and stuff floating on top. I think it helped the flavors meld.
I make it as written, but I do add extra garlic (example: I use one whole clove for 16 servings, when I should have used 1/4 clove). Adding extra ginger ruins it, forcing you to add more of all the other ingredients. Make this the day before you need it, if you can, it’s even more delicious! In addition to gyoza, it goes great with spring rolls too. Rockstar recipe! Thank you Rebecca!
Delicious and so easy to make! Thumbs up!
I have been looking for a sauce like this for along time, great sauce, thanks. Belly Up With Bob
Tasty my clients love it
Very good. Maybe needs a touch of sugar but otherwise, yum!
very good, I made the equivalent for 4 servings since it was just for myself
Made it, Forgot the sesame oil. tasted it and it was fine Put it in the fridge. i was like oh wait i forgot the sesame oil took it out measured out 1/4TH OF WHAT THE RECIPE SAYS and taste it again and its nothing but sesame oil. Have a very limited ammount of rice vinegar to go with and this ruined it.
Everyone loves it every time. I didn’t make any changes!!
I followed the reviews and cut the vinegar to 1/3 cup. I used a chili paste. this sauce rocked. it made way too much so I poured it in a jar for later use . better than a restaurant and I can have as much as I want.
Made as written, it was excellent. Will make this again, and again.
Didn’t make any changes as the few ingredients used are easy to get and blend well together. It was one of the reasons I used this enjoyably easy recipe. Loved it and will be making it again.
Cut rice vinegar in half & added 1T brown sugar as suggested by others. Great flavor. Just what I was looking for.
I added a little more ginger, soy sauce and scallions.
Very tasty. Will be my go-to sauce for potstickers.
Great basic recipe. With a few tweaks, it turned out fantastic.Like others I cut the rice vinegar back to 2/3 cup. I added 2 and 1/2 Teaspoons of packed dark brown sugar. I chopped up one spring onion – white part was finely chopped and green sliced. I heated the sesame oil and sauteed the garlic, ginger, green onion for about 2 minutes, added the hot pepper flakes, stirred for a minute. Added the liquids, brought to a boil and simmered for 4-5 minutes. I’ve been doing a lot of trial and error to makes a good potsticker sauce and this turned out amazing.
I agree it needs something.
Authentic!
Halved the recipe and used ginger powder as I didn’t have any fresh root, but this recipe was pretty spot on!