Easy Gyoza Dipping Sauce {In Just 5 Minutes!}
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This gyoza dipping sauce is what makes dumplings so addictive. Salty from soy sauce, tangy with rice vinegar, and lightly spiced with chilli oil, it’s everything you want in a dip. What is gyoza sauce? It’s an easy homemade mix that takes potstickers, noodles, or these amazing Air Fryer Frozen Dumplings to the NEXT level in just 5 minutes.
Why you’ll love this recipe
- Quick & easy: Made with only a few ingredients in 5 minutes, this gyoza dipping sauce recipe could not be easier!! No chopping or cooking required.
- Versatile: Gyoza dumpling sauce isn’t just for gyoza. It’s also great as a salad dressing base, cold noodle sauce, or a quick drizzle over stir-fries like this Delicious Chicken Mince Stir Fry.
- Bold flavours: The sauce hits all the right notes – it’s salty, tangy, spicy. If you’ve ever wondered what sauce comes with gyoza, this is the unique flavour you’re thinking of.
- Budget-friendly: This gyoza dipping sauce is budget-friendly and made with ingredients you probably already have on hand. Think along the lines of my Easy Creamy Lemon Sauce, loads of flavour and super low effort.
If you’re looking for something to enjoy this sauce with, try these Crispy Pan-Fried Salmon Bites, The Best Spicy Chili Oil Ramen Noodles, or these Easy Vermicelli Noodles (One Pot).
Table of Contents
Ingredients
- Soy Sauce: The salty base and the reason this gyoza dipping sauce tastes so deep and savoury is soy sauce. I like using light soy, but if you want something richer, go for dark soy. You can use it to make these amazing Korean Soy Marinated Eggs too.
- Rice Vinegar: Vinegar adds that bright tang to cut through the salt. If you don’t have rice vinegar, apple cider vinegar works just fine, which I also use for this Easy Braised Red Cabbage.
- Chilli crisp: Chilli crisp is my go-to, but chilli flakes, cayenne or sriracha could work too. They bring the heat you want in a gyoza sauce recipe easy to make with whatever’s in the cupboard.
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
You can tweak this easy gyoza sauce depending on what you’re serving it with.
- Add more umami: Stir in a bit of miso paste if you want more depth. You may have some leftover if you’ve tried my miso dressing recipe.
- Sweeten it up: Add an extra pinch of sugar or drizzle of honey to your gyoza dipping sauce if the vinegar’s a bit sharp for you. It makes the sauce a bit more neutral.
- Make it Chinese-style: If you’ve ever wondered what sauce is served with gyoza at Chinese restaurants, swap rice vinegar for black vinegar and add a touch more sesame oil. For a full Chinese buffet experience, try this Easy Beef and Broccoli Recipe.
How to make Gyoza Dipping Sauce
Step 1: Add sugar, soy sauce, rice vinegar, sesame oil, chilli oil, sesame seeds, chillies, and chives to a mixing bowl.
Step 2: Whisk together until fully incorporated.
Step 3: Taste to adjust the seasoning if necessary, adding extra salt, more rice vinegar for extra tang or extra chilli.
Step 4: Serve in a dipping bowl and enjoy!
If you like quick sauces, try Steak Dipping Sauce (Cowboy Butter!), Tangy Parmesan Vinaigrette, or The Best Cranberry Sauce Recipe next.
Tips for the best result
- Depending on how fiery your chilli crisp is, you can add more or less fresh chilli to the recipe. I usually go for fresno chillies, but if you love spice, slice up a bird’s eye and go for it. The same applies to the Best Slow Cooker Chilli Con Carne.
- Tweak the salt, acidity and sugar until it tastes right to you. Everyone’s idea of the best gyoza sauce is a bit different.
- My Japanese gyoza sauce recipe keeps in the fridge for up to 5 days, and it actually gets better the longer it sits.
- The oil in the gyoza dipping sauce might separate a bit as it rests, just give it a quick whisk before serving.
Serving Suggestions
You can serve your gyoza dipping sauce with any dumplings or potstickers, but it’s also brilliant on stir-fried noodles, rice bowls or grilled salmon. Once you know how to make a gyoza dipping sauce, you’ll want to drizzle it on everything.
Try it with:
Leftover Storage and Reheat Instructions
Now that you’ve learned how to make gyoza sauce, here’s how to store it so it’s ready for quick meals later.
Refrigerator: Pop the gyoza dipping sauce into a jar or airtight container and keep it in the fridge for up to 5 days. Just don’t store any that’s already been dipped into – serve it in small bowls and keep the rest clean.
Freezer: You can freeze gyoza dipping sauce for up to 2 months. Pour it into a small airtight container or ice cube tray for easy portions. The oil and vinegar may separate a bit, so give it a good whisk or shake before serving.
Reheat: The sauce is best served cold or at room temperature.
Recipe FAQs
Gyoza sauce is a simple mix of soy sauce and rice vinegar, often with a bit of chilli oil or sesame oil added. It’s the classic dip for dumplings and potstickers, balancing salty, tangy and spicy flavours all in one go.
Most Japanese restaurants serve the same base as this gyoza dipping sauce, soy sauce and rice vinegar, but each place tweaks it slightly. You can also tweak the amount of heat and sweetness to your liking.
Yes. Chinese versions usually include black vinegar and can taste deeper and earthier, while Japanese gyoza sauce is lighter and more vinegar-forward. Both are delicious, just different styles.
It keeps really well for up to five days if stored in an airtight jar. Just give it a stir before using since the chilli oil can separate a bit.
If you’re craving something sweet after this recipe, try my Delicious Vanilla Sponge Cake, Easy Nutella Puff Pastry, or these Chocolate Chip Microwave Cookies.
If you tried this Easy Gyoza Dipping Sauce, it would mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Easy Gyoza Dipping Sauce
Ingredients
- 1 fresh chilli, finely chopped
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp chilli crisp/oil
- 1 tsp chives, thinly sliced
- 1 tsp sesame seeds
- 1 tsp sugar
- 1 tbsp sesame oil
Method
- Whisk together all of the ingredients until fully incorporated.
- Taste to adjust the seasoning if necessary, adding extra salt if you want it saltier, more rice vinegar for extra tang and extra chilli if you love more spice. I find the listed quantities the perfect balance of all 3!
- Serve in a dipping bowl and enjoy!
Notes
Nutrition
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