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Gyoza Sauce

Gyoza Sauce

  • Prep

  • Ready In

Rebecca Friedman

Use this slightly-spicy Japanese dipping sauce for pot stickers or spring rolls.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 8 kcal
  • < 1%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 1g
  • < 1%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 266 mg
  • 11%

Based on a 2,000 calorie diet


  1. Whisk together the rice vinegar, soy sauce, red pepper flakes, garlic, ginger, green onions, and sesame oil in a bowl; allow to sit 15 minutes before serving. Store in refrigerator up to 1 week.
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This recipe ROCKS!!!!!! The only adjustment I made was what other reviewers suggested which was to cut the vinegar to 1/3 cup. We had an art show at our Church last Saturday night and I made gyoza along with this recipe for dipping sauce and people RAVED about it and requested the recipe... Thank you Rebecca!!!

Shannon J.

This was so good. Better than the resturaunt. I halved the recipe. I used regular soy sauce, but 4 cloves of garlic, and 1 teaspoon of ground ginger from the jar. In leiu of the sesame oil and crused red peppers, I used chili paste. It was a great dipping sauce for the pork and shrimp Gyoza, fried won tons, and crab rangoon.


I didn't love it. You definitely need to cut the vinegar down to 1/3 cup, but there is something else missing. Maybe a drop of honey or pinch of sugar? It was just a little too tart for our pot stickers and scallion pancakes. Will definitely try again, but with modifications.