Name: Gyoza Sauce
Prep time: 15 min
Total time: 30 min
Ingredients: ½ cup rice vinegar; ½ cup low-sodium soy sauce; ½ teaspoon crushed red pepper flakes; 1 garlic clove, minced; ½ teaspoon minced fresh ginger root; ⅓ cup thinly sliced green onions; 1 teaspoon sesame oil

Use this slightly-spicy Japanese dipping sauce for pot stickers or spring rolls.

Gyoza Sauce

rice vinegar

soy sauce

red pepper flakes

garlic clove,

ginger root

green onions

sesame oil

Whisk together the rice vinegar, soy sauce, red pepper flakes, garlic, ginger, green onions, and sesame oil in a bowl; allow to sit 15 minutes before serving. Store in refrigerator up to 1 week.


This recipe ROCKS!!!!!!   The only adjustment I made was what other reviewers suggested which was to cut the vinegar to 1/3 cup.   We had an art show at our Church last Saturday night and I made gyoza along with this recipe for dipping sauce and people RAVED about it and requested the recipe...  Thank you Rebecca!!!

I didn't love it.  You definitely need to cut the vinegar down to 1/3 cup, but there is something else missing.  Maybe a drop of honey or pinch of sugar?  It was just a little too tart for our pot stickers and scallion pancakes.  Will definitely try again, but with modifications.

This was so good. Better than the resturaunt. I halved the recipe. I used regular soy sauce but 4 cloves of garlic and 1 teaspoon of ground ginger from the jar. In leiu of the sesame oil and crused red peppers I used chili paste. It was a great dipping sauce for the pork and shrimp Gyoza fried won tons and crab rangoon.

This recipe is perfect!  I love it as-is, but my boyfriend prefers less spiciness when we use it on our veggie gyoza.  I make the full amount of the recipe in a small bowl, let the flavors meld overnight, then strain it into an empty soy sauce bottle.  We pour it directly onto our gyoza (preventing waste), and the bottle goes into the freezer to keep until we need it again.  I strain out the solids so (1) it doesn't continue getting spicier and (2) the freezer doesn't affect anything oddly.

I'm only giving 4 stars because I added 1 T. of brown sugar decreased the vinegar to 1/3 cup and used 1 tsp sambal chili paste instead of flakes. I heated it in the microwave a little just to dissolve the sugar...really good stuff! Thought about adding more paste but kids were eating this so....

I lived in Japan for 4 years and this is a fantastic recipe! Thank you!

not what I was looking for and hoping it to be.

Very easy and tasty! Save yourself from having to buy pre-bottled sauces while also having more control over the spiciness level. Thanks for the recipe!

This is a great sauce taste just like the restaurant sauce so yummy and easy to make I also adjusted the rice vinegar and glad I did I also did not have fresh ginger so I used ground ginger 1 teaspoon and it worked out fine. This sauce is also good sprinkled over Lo meinThanks so much for a great recipe

Gyoza Sauce

Prep Time: 15 minutes

Total: 30 minutes

Servings: 2

Cost: $8.01 /serving

Author : Rebecca Friedman

Ingredients

Instructions

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