Take your gyoza game to the next level with this trio of heavenly potsticker sauce recipes that bring your dumplings to life with a kaleidoscope of flavors. My traditional gyoza dipping sauce offers a timeless medley of tangy, savory, and spicy notes that enhance the flavors of your dumplings without overpowering them. Meanwhile, the Miso Gyoza Sauce recipe melds the nutty umami-laden depth of miso with the bright aroma of fresh ginger for something a little different. Finally, my Chinese-style Dumpling Sauce invites you to a world of bold flavors, where smoky black vinegar and fiery chili oil join forces with the warm aroma of Chinese five spice, creating a vivid burst of flavors with each dip into this potsticker sauce that will leave you wanting more.
Why These Sauces Work?
- Balanced flavors - Each recipe is carefully crafted to achieve a harmonious blend of tangy, savory, and spicy notes, which complement the delicate taste of gyoza dumplings to season them while providing a refreshing contrast to the meaty filling
- Versatility - The three distinct sauces can cater to various tastes, from the simple Traditional Gyoza Dipping Sauce to the umami-rich Miso Gyoza Sauce and bold Chinese-style Dumpling Sauce.
- Easy to make - All three potsticker sauce recipes require only a few ingredients and minimal preparation, so you can quickly throw one together, or if you're feeling bold, you can go for all three!
- Customizable - Each dumpling sauce recipe can be easily adjusted to suit individual preferences, allowing you to tweak the level of tanginess, savoriness, or spiciness to create your perfect dipping sauce.
Ingredients For Traditional Japanese Gyoza Sauce
- Rice vinegar - Rice vinegar is a mildly sweet and tangy vinegar that brings a refreshing acidity to this dipping sauce, cutting through the richness of the gyoza filling. If you can't find rice vinegar, you can substitute it with apple cider vinegar, or white wine vinegar, but it will have a slightly different flavor profile.
- Soy sauce - Japanese soy sauce adds deep, savory umami to the gyoza sauce, and it's the primary seasoning ingredient. For a gluten-free alternative, tamari is a soy sauce made using only soybeans and salt.
- Rayu - Rayu is a Japanese chili oil that gives this potsticker sauce a spicy kick. It's a clear vermillion oil typically made from either neutral or toasted sesame oil infused with red chili peppers. If you don't have rayu, use other chili oils or make your own with my chili oil recipe.
Ingredients For Miso Gyoza Sauce
- Ginger - Fresh ginger adds a zesty, mildly spicy flavor to the Miso Gyoza Sauce. Its warm fragrance complements the ginger in the gyoza while adding a bit of heat.
- Miso - Miso is a fermented soybean paste that brings a rich, savory umami taste and nutty flavor to the sauce while acting as the primary seasoning. I used yellow miso for this, but white miso, or red miso will work, but you may need to adjust the amount to compensate for varying salinity levels.
- Honey - Honey adds a subtle sweetness to the sauce, balancing the rice vinegar's tanginess and the miso's saltiness. You can also use other sweeteners like maple syrup, agave nectar, or even sugar.
Ingredients For Chinese-style Gyoza Sauce
- Garlic - Fresh garlic adds a bold, pungent flavor to this dumpling sauce, highlighting the flavor of the garlic chives in gyoza.
- Cilantro - Cilantro brings a fresh, herbaceous note to the sauce, adding brightness and contrast to the other bold flavors. I know cilantro is a love-it-or-hate-it kind of ingredient, so if you fall in the latter group, you can leave it out or replace it with chopped green onions or chives.
- Black vinegar - Black vinegar, also known as Zhenjiang or Chinkiang vinegar, is a dark, aged vinegar made from glutinous rice. It has a smoky, earthy flavor and mild sweetness, adding depth to this dipping sauce. If you can't find black vinegar, use cheap balsamic vinegar as a substitute.
- Sugar - A small amount of sugar in the sauce helps balance the acidity of the vinegar and the spiciness of the chili oil.
- Chinese five spice - Chinese five spice is a blend of spices that typically includes cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns. It adds warmth and a sweet fragrance to the sauce, and it's a smell tied to Chinese cuisine in the same way that garam masala is associated with Indian cuisine.
- Chili oil - Chinese-style chili oil brings heat and umami to the sauce. You can use a store-bought version in a jar or follow my là jiāo yóu recipe to make it at home. If you don't have chili oil, you can use red pepper flakes or hot sauce with some sesame seeds as an alternative.
How to Make Gyoza Dipping Sauce
You can check the individual recipes below for more specific details, but all three of these sauces can be made by simply whisking the ingredients together in a small bowl.
The heat level of Rayu can vary by brand, so I recommend starting with a little and adding more until you're happy with the spiciness.
Finally, taste the sauce and make any necessary adjustments to achieve the desired balance of tastes. You may want to add more vinegar for tanginess, soy sauce for savoriness, or heat element for spiciness. Once you're satisfied with the flavor, your homemade gyoza sauce is ready to be served alongside your favorite Japanese gyoza dumplings or potstickers.
Serve it With
All three of these sauces pair well with my Pork Gyoza or Vegetable Gyoza. If you're making my Shiso Gyoza, or Gorgongyoza, I recommend using either the traditional sauce or the miso sauce. These sauces also work well with my Shumai as well as my Crispy Fried Wontons. The spicy Chinese-style sauce works great tossed with noodles or drizzled on top of fried tofu.
- 2 tablespoons rice vinegar
- 1 tablespoons soy sauce
- ¼ teaspoon rayu (to taste)
- Add the rice 2 tablespoons rice vinegar, 1 tablespoons soy sauce and ¼ teaspoon rayu to a bowl and whisk to combine.
- Taste and adjust with more of any of the three ingredients to make the gyoza sauce more tangy, savory or spicy.
- Grate the ¼ teaspoon ginger into a bowl.
- Add the 1 ½ tablespoons miso and 1 teaspoon honey and stir until the miso is free of lumps.
- Add the 2 tablespoons rice vinegar and ¼ teaspoon rayu and stir the potsticker sauce to combine.
- ⅛ teaspoon garlic (grated)
- cilantro (chopped to taste)
- 2 tablespoon black vinegar
- 1 tablespoon soy sauce
- ¼ teaspoon sugar
- ⅛ teaspoon Chinese five spice
- 1 tablespoon chili oil (to taste)
- Grate the ⅛ teaspoon garlic into a bowl.
- Add the chopped cilantro (optional), 2 tablespoon black vinegar, 1 tablespoon soy sauce, ¼ teaspoon sugar, and ⅛ teaspoon Chinese five spice. Whisk to combine.
- Add the 1 tablespoon chili oil in batches, until the dumpling sauce reaches your desired level of spice.