With a simple combination of soy sauce, rice vinegar, sesame oil, and several aromatics, this gyoza dipping sauce is a delicious balance of flavors. It’s salty, tangy, slightly sweet, with a hint of spice – delicious! Don’t have all of the ingredients? Don’t worry! This gyoza sauce is also super versatile. Please keep reading to check for all of my notes and variations! Once you’ve tried this homemade dumpling sauce, you’ll never want to use a store-bought option again!
Don’t like spice? Omit the chili flakes. Want more spice? Feel free to increase any of the chili options mentioned above and even double-up on a variety (i.e., some chili flakes PLUS a few drops of chili oil). A bit too tangy? Add a little extra sweetness. Too salty? You could water it down slightly more with hot water or add a little extra sweetness. Next time, I suggest making it with reduced-sodium soy sauce! Hate ginger or garlic? Omit it entirely.
You could also substitute the pepper flakes and garlic with some chili garlic sauce and allow it to marinate for at least an hour. Feel free to start without the hot water and add it bit by bit to your desired level (as it will water down the sauce’s taste). Then give the sauce a final taste and adjust any of the elements. Optionally garnish with some sesame seeds (raw or toasted). Once ready, serve it up with some storebought or homemade dumplings – like these mushroom dumplings or crispy rice paper dumplings and enjoy! You can store any leftover gyoza sauce in the refrigerator for 3-4 days. If you omit the fresh ingredients until right before serving, then the liquid base should be fine for 1-2 weeks in the refrigerator.
