Gyoza Sauce Recipe -
Gyoza Sauce Recipe
  • READY IN 30 mins

Gyoza Sauce

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
  • PREP

    15 mins

    30 mins


  1. 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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 23, 2010

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!!!

Most Helpful Critical Review
Nov 09, 2010

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.

Apr 30, 2008

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.

Feb 19, 2012

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.

Jan 16, 2013

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....

Jul 12, 2011

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!

May 17, 2011

Awesome, just like my favorite Chinese place!

Jul 26, 2010

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


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  • Calories
  • 8 kcal
  • < 1%
  • Carbohydrates
  • 1 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.3 g
  • < 1%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.5 g
  • < 1%
  • Sodium
  • 266 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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