Go Back
–+ servings
A trio of vibrant gyoza sauces Traditional, Miso, and Chinese-style potsticker dumpling sauces come together in minutes, ready to elevate a plate of delicious gyoza to new heights.
Print

Miso Gyoza Sauce

I first encountered a miso-based gyoza sauce at a famed Gyoza shop in Kobe, Japan. It's nutty, tangy and packed with umami which makes it a great dipping sauce for pork gyoza.
Course Condiments & Pickles
Cuisine Japanese-Chinese
Keyword dumpling
Level Beginner
Diet Dairy-Free, Pescatarian, Vegetarian
Prep Time 2 minutes
Total Time 2 minutes
Servings 2 servings
Calories 43kcal
Author Marc Matsumoto

Equipment

Ingredients

  • ¼ teaspoon ginger (peeled and grated)
  • 1 ½ tablespoons miso
  • 1 teaspoon honey
  • 2 tablespoons rice vinegar
  • ¼ teaspoon rayu (to taste)
Grams + US Cups - US Standard

Instructions

  • Grate the ¼ teaspoon ginger into a bowl.
    ¼ teaspoon ginger
    Grating ginger into a small glass bowl.
  • Add the 1 ½ tablespoons miso and 1 teaspoon honey and stir until the miso is free of lumps.
    1 ½ tablespoons miso, 1 teaspoon honey
    Mixing miso, honey and grated ginger in a glass bowl.
  • Add the 2 tablespoons rice vinegar and ¼ teaspoon rayu and stir the potsticker sauce to combine.
    2 tablespoons rice vinegar, ¼ teaspoon rayu
    Mixing miso gyoza sauce together with rice vinegar and chili oil.

Nutrition

Calories: 43kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 476mg | Potassium: 30mg | Fiber: 1g | Sugar: 4g | Vitamin A: 11IU | Vitamin C: 0.04mg | Calcium: 8mg | Iron: 0.3mg