A quick and easy homemade gyoza sauce recipe perfect for dumplings, potstickers, and more. You will never buy dipping sauce again!
I am a huge fan of sauces and condiments. But I am particular about the sauce that typically comes with gyozas and potstickers. They either lack flavor, are too sweet, or they never give you enough. Whether I am ordering take-out, making homemade dumplings, or heating up frozen potstickers I always make my own dipping sauce. It takes less than 5 minutes and is worth the extra effort!
This post may include affiliate links. Please read my disclosure policy.
Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
I even make gyoza sauce at home when I buy my favorite frozen potstickers from Feel Good Foods. But don't limit this sauce to just dumplings. Use it as a dipping sauce for grilled meats and roasted vegetables. I particularly enjoy it on our baked eggplant recipe.
🧾Ingredients and Substitutions
Gyoza sauce uses Asian pantry staples that you are likely to have on hand.
- Soy sauce- I use tamari, which is a gluten free soy sauce but use any type of soy sauce that is suitable for your diet, including low sodium.
- Rice vinegar
- Chili oil- If you don't have chili oil on hand you can substitute ½ teaspoon crushed pepper plus an additional ½ teaspoon sesame oil.
- Sesame oil
- Granulated sugar- Coconut sugar or honey are also great substitutes.
- Green onions- Use any type of sping onion, green onion or scallion for this dish. In a pinch a tablespoon of shallot will work. Be sure to mince it up finely to reduce the sharp flavor.
- Fresh ginger
- Garlic cloves
See recipe card for actual quantities.
⏲️How to Make Homemade Gyoza Sauce
This is a simple two-step process, whisk together the soy sauce, vinegar, oils, and aromatics. Then chill for 20 minutes to an hour to allow the flavor to develop.
I know you were expecting something way more complicated. But it really is that easy.
🥘Tips and Tricks
- Do not skip the resting period. The aromatics (i.e. the ginger, onions, and garlic) will need a few minutes to infuse the liquid.
- Gyoza sauce is best served at room temperature or just slightly cooler. Too cold the oils congeal. To warm and the vinegar will taste off.
- Garnish with sesame seeds for a fancier look.
The most common version of this sauce is to make it spicy. While this type of dipping sauce is not typically high in heat you can add crushed red pepper to it.
Resist the urge to add siracha. I repeat do NOT add siracha. It simply doesn't work flavor-wise and the texture of the sauce will be off.
If you want to up the heat beyond a little crushed red pepper finely chop a serrano pepper or Thai chili. Add a small amount and let it sit for 20 minutes before adding more.
💬Frequently Asked Questions
Gyoza is the Japanese version of the Chinese potsticker. Both are types of dumplings that are served with a soy based dipping sauce.
Tamari is a soy sauce that is made with 100% soybeans. Most commercially available soy sauce is actually made with fermented soybeans AND fermented wheat making it not suitable for a gluten-free diet.
No special equipment is needed to make this dish. I prefer to use a whisk to ensure the vinegar and oils blend together seamlessly. I prefer this type of small mini-whisk for little jobs like this but a fork or even shaking it in a mason jar with the lid screwed on tight is fine.
🌡️Making Ahead and Storing Leftovers
This sauce can be made in advance and stored in the fridge in a tightly covered glass jar for 3 to 4 days. Allow 10 to 15 minutes at room temperature for it to warm slightly.
Leftovers can be stored in the same manner as above. However, once the sauce has been dipped into it will need to be discarded. To avoid waste, I pour out only what I need into a small dish.
If you enjoyed this recipe, please check some of our main dishes that also come with their own amazing Asian-inspired dipping sauces. Are you sensing a theme here?
- Whisk together all ingredients in a small bowl. Taste for heat and add crushed red pepper flakes to increase spice level.
- Allow the gyoza sauce to sit for at least 20 minutes, an hour is preferable.
- I use tamari instead of regular soy sauce to keep the recipe gluten-free. You can use any type of soy sauce that is suitable for your diet including low-sodium soy sauce.
- If you don't have chili oil on hand you can substitute ½ teaspoon crushed pepper plus an additional ½ teaspoon sesame oil