This savory gyoza sauce pairs perfectly with Japanese potstickers, offering a rich, balanced taste with each dip.
Every time I enjoy a small platter of Japanese potstickers, AKA gyoza, I can’t help but recall the first time I tried them. Lined vertically on a porcelain dish before me, I anxiously held my chopsticks. Grabbing one with my chopsticks, I gently swirled it in the gyoza sauce and brought the dumpling to my lips. I can only describe the flavor as beautiful. Subtle notes of garlic and ginger, with a hint of sesame oil, complemented the juicy, vibrant filling perfectly. I felt like Anton Ego in Ratatouille! And while the gyoza was certainly delicious, the sauce is what made the dish.
Gyoza sauce is perfectly balanced. The soy, the vinegar, the sesame, the garlic, the ginger—it’s like culinary poetry. It’s elegant, delicious, and easy to make, so I urge you all to try it. I promise that you will not be disappointed.
Is Gyoza Sauce Healthy?
Low in calories, carbs, and fat, gyoza sauce is relatively healthy for most diets. Rice vinegar contains vitamins and minerals while supporting digestion and low blood sugar levels. Sesame oil is excellent for immune function thanks to omega-6 fatty acids. Moreover, garlic and ginger are antioxidant-rich, providing many health benefits. So, if you’re looking for a dipping sauce that will not break your diet, gyoza sauce is a refreshing and comforting option.
However, it’s important to note that gyoza sauce is high in sodium due to the soy sauce. You can combat this by using a low-sodium soy sauce option or coconut aminos.
What is the difference between gyoza and potstickers?
Gyoza is a type of potsticker with a few key differences. While both are pan-fried dumplings, gyoza, originating from Japan, has thinner wrappers that result in a crispier texture. The filling is often finely minced and more garlicky, compared to the heartier filling and chewier wrapper of traditional Chinese potstickers or jiaozi. Both are mouth-wateringly delicious and pair well with this savory gyoza sauce.
INGREDIENTS
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon fresh ginger, minced
INSTRUCTIONS
Mix
Combine soy sauce, vinegar, and oil.
Season
Add garlic and ginger.
Serve
Let flavors meld, then serve.
Devour!
FAQs & Tips
Your homemade gyoza sauce can last in the fridge for up to one week in a tightly covered glass jar, such as a mason jar.
I highly recommend using fresh garlic and ginger for your gyoza sauce to achieve a more vibrant flavor. You can, of course, use garlic and ginger powder or even ginger in a tube if that is what you have on hand. But there is something to say about the inviting flavor that stems from fresh ingredients in this recipe.
Gyoza sauce has also been known to include red pepper flakes for a nice level of spice or even fresh green onion. The best gyoza sauce is the one you will enjoy, so get to tasting to see what your taste buds love the most.
Serving Suggestions
I think it goes without saying that gyoza sauce is the perfect pairing for gyoza. As discussed above, you can also enjoy gyoza sauce with Chinese potstickers due to their similarity to gyoza. But if you’re interested in a full meal, I have additional suggestions. Of course, a steaming bowl of white rice and a side of Din Tai Fung-inspired cucumber salad would be lovely. You could also try gyoza sauce on top of lettuce wraps or a soy and ginger salmon. However you choose to pair your gyoza sauce, I truly hope you enjoy it!
Gyoza Sauce
Ingredients
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic minced
- 1/2 teaspoon fresh ginger minced
Instructions
-
In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil.
-
Add minced garlic and ginger to the mixture and stir to combine.
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Allow the sauce to sit for a few minutes to meld the flavors before serving with your favorite dumplings.
Nutrition
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