Gyoza Sauce

Gyoza Sauce

Rebecca Friedman 3

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


30 m servings 8 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • 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

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  • Prep

  • Ready In

  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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Your rating



  1. 75 Ratings


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...

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 c...

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 p...

This recipe is perfect! I love it as-is, but my boyfriend prefers less spiciness when we use it on our veggie gyoza. I make the full amount of the recipe in a small bowl, let the flavors meld ...

I'm only giving 4 stars because I added 1 T. of brown sugar, decreased the vinegar to 1/3 cup, and used 1 tsp sambal chili paste instead of flakes. I heated it in the microwave a little just to ...

Very easy and tasty! Save yourself from having to buy pre-bottled sauces, while also having more control over the spiciness level. Thanks for the recipe!

Awesome, just like my favorite Chinese place!

I lived in Japan for 4 years and this is a fantastic recipe! Thank you!

Actually taste like what I wanted. So happy.