Although simple soy sauce is great for gyoza dumplings, there are more sauce options to discover for a completely new flavour experience. With a few ingredients and some simple steps, you can create delicious and unique sauces in no time that will complement the dumplings perfectly. Whether you prefer a tangy and spicy kick or a savory umami flavor, these five sauces will take any dumplings you make to another level and are sure to please your taste buds!
What is Gyoza Sauce?
Gyoza, also called potstickers in English, are a type of dumplings originating from China and popularised in Japan. They’re a very popular food made from a flavourful mixture of meat and vegetables wrapped in a thin dough then pan-fried and steamed. These delectable dumplings are always accompanied by sauces to make them even more delicious and mouthwatering. The most common gyoza sauces are plain soy sauce or a mixture of soy sauce and rice wine vinegar and often some chilli oil. These savoury condiments add an explosion of umami flavors that perfectly complements the crispy exterior and juicy interior of the gyoza. But there are more options for dumpling sauces than these common ones that are just as easy to make and can add a unique flavour. Here are 5 quick and simple gyoza sauce recipes popular in Japan!
Classic Sauce : Soy sauce + Rice vinegar + Rayu + Sesame Oil
This classic gyoza sauce recipe is a simple yet dynamic combination of soy sauce, rice vinegar, sesame oil, and rayu (Japanese chili oil). These ingredients creates a unique balance of umami, tanginess, nuttiness, and spiciness that is irresistibly delicious .
- Sesame oil: Make sure to use Asian sesame oil for the right toasty nutty flavour.
- Rice Vinegar: Made from fermented rice, rice vinegar offers a mild acidity that brightens up the sauce. It has slightly sweet undertones. If you can’t find this in stores, you can substitute it with apple cider vinegar or white wine vinegar.
- Rayu (Japanese Chili Oil): Rayu is a popular condiment in Japan known for its spicy kick made with red pepper flakes/chilli flakes and other aromatic ingredients like garlic or sesame seeds. By adding just a touch of this fiery oil to the gyoza sauce, you introduce heat and complexity without overpowering the other flavors.
Ponzu + Grated daikon + Rayu
Another popular and worth trying combination is ponzu + grated daikon + rayu. This trifecta of ingredients creates a unique sauce with a balance of tanginess and spice.
- Ponzu is a tangy citrus-based sauce typically made from yuzu or lemon, soy sauce, vinegar, and mirin (a sweet rice wine).
- Grated daikon is another essential component in this gyoza sauce trio. Daikon radish is known for its mild flavor with a slight peppery taste. When grated, it releases its natural juices and creates an incredibly refreshing flavour. The texture of the daikon also adds a crunchy element to each dip.
- Rayu: read above in the classic sauce about rayu.
Miso Sauce
The flavors of miso add a complexity and rich umami flavour to the gyoza.
- Miso, a traditional Japanese seasoning made from fermented soybeans, offers a unique umami flavor profile to the sauce. It’s blended with other ingredients to create a savoury yet sweet sauce that goes perfectly with the dumplings.
Rice Vinegar + Pepper
With its tangy kick, the rice vinegar and pepper-infused gyoza sauce is another popular gyoza dipping sauce. The addition of pepper enhances its taste by adding a subtle heat.
Soy sauce + Japanese Mayonnaise
While traditional soy sauce is a classic choice, combining it with creamy Japanese mayonnaise takes your gyoza experience to new heights. The umami from the soy sauce combines wonderfully with the creaminess of the mayonnaise.
Tips for Making Gyoza Sauces
While store-bought sauces are readily available, making your own gyoza sauce elevates the dumplings and allows for much more variety. Here are some tips to help you create the perfect gyoza sauces at home
- Experiment with different combinations: start with a base of soy sauce and add different flavours that you enjoy. Try rice vinegar or ponzu for tanginess, sesame oil for some toasted aromatic nuttiness, rayu or chili flakes for spice, and green onions/spring onion or grated fresh ginger for some added flavour and texture. Mirin, honey, maple syrup, or agave syrup can also be added for sweetness.
- – Storage: you can store the sauces in a suitable airtight container for about a week in the fridge. Some sauces can also be frozen for longer preservation (besides the ones containing mayonnaise and daikon).
FAQ
A : Purchasing gyoza dipping sauce is a convenient and accessible option but making your own sauce at home allows for more variety and flavour options.
A : There are alternatives available that can be used instead of soy sauce. If you can’t use soy sauce due to gluten intolerance or because of its high salt content, then there are low-sodium soy sauces and gluten-free option available. Otherwise tamari or coconut aminos could be used instead.
A : These gyoza sauces can also be used for other dishes like different types of dumplings, spring rolls, and egg rolls. Q : How long will the sauces last?
Gyoza Sauces
Find out how to make homemade gyoza sauces that will take your dumplings to the next level.
Servings: 5 serves
Calories: 54kcal
Ingredients
Soy sauce + rice vinegar + rayu + sesame oil
Ponzu + grated daikon + rayu + shichimi togarashi
Soy sauce + Japanese mayonnaise
Instructions
Soy sauce + rice vinegar + rayu + sesame oil
Ponzu + grated daikon + rayu + shichimi togarashi
Soy sauce + Japanese mayonnaise
Notes
*1 adjust the amount to add according to your liking.
Nutrition
Calories: 54kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 710mg | Potassium: 43mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.4mg