The real dipping sauce for gyoza, just like at the restaurant!
Who doesn’t love gyoza? Well, me. I mean, I like them, but I just have a much greater affinity for their Chinese ancestors, the jiaozi. But sometimes you just want something light, and homemade light Japanese dumplings are always a pleasure.
But while we often focus on the dumplings themselves, whether they’re chicken gyoza or beef gyoza, in my opinion, the sauce plays a crucial role. Especially when the flavors of the gyoza fillings are more subtle. Subtlety is typical of traditional Japanese cuisine, but then we make up for it with an incredible gyoza sauce.
The Technique for Traditional Gyoza Sauce
Well, I’m talking and talking as if I’m presenting you with a magnus opus of Asian cuisine. But don’t worry. This article is 100% guaranteed AI-free and without unnecessary words.
The following should interest you because while the traditional sauce only has 2 ingredients (I also offer you another with miso), it’s relevant to discuss certain aspects so that you can spread your wings and create your own gyoza sauces tailored to your tastes.
The Ratio of Gyoza Sauce
The sauce only has two ingredients: rice vinegar and soy sauce. An authentic gyoza sauce will have a 1:2 ratio of these two ingredients. In short, 2 times more rice vinegar than soy sauce. There, simple, right?
Some use equal proportions, but in my personal opinion and after asking Japanese friends… Well, to each their own taste.
The Ingredients of Gyoza Sauce
Rice vinegar
Ideally, don’t use just any type of rice vinegar but one of Japanese brand. Why? Simply, it is less acidic and the flavors will be more balanced
Soy Sauce
Forget about Chinese light soy sauce here, unless you have no choice. It won’t be bad, just a little less good. Anyway, here we want to favor Japanese soy sauce such as kikkoman or tamari
Optionally, add a bit of Japanese chili oil ra-yu to these two ingredients for a spicy touch
While keeping it simple, you can add a little roasted sesame oil
Quick Authentic Gyoza Sauce
Ingredients
Traditional Gyoza Sauce
- 50 ml of Japanese soy sauce
- 100 ml rice vinegar
Miso sauce
- 0.5 teaspoon of ginger peeled and grated
- 3 tablespoons of white miso
- 2 teaspoons of honey
- 4 tablespoons rice vinegar
- 0.5 teaspoon of rayu or to taste
Procédé
Classic Sauce
- Mix everything together50 ml of Japanese soy sauce, 100 ml rice vinegar
Miso sauce
- Mix everything together0.5 teaspoon of ginger, 3 tablespoons of white miso, 2 teaspoons of honey, 4 tablespoons rice vinegar, 0.5 teaspoon of rayu
Notes
Rice vinegar
Ideally, don’t use just any type of rice vinegar but one of Japanese brand. Why? Simply, it is less acidic and the flavors will be more balancedSoy Sauce
Forget about Chinese light soy sauce here, unless you have no choice. It won’t be bad, just a little less good. Anyway, here we want to favor Japanese soy sauce such as kikkoman or tamariStorage
One week in the fridge for both saucesNutrition
Culinary sources
I based this on the recipe from norecipes and comments on Reddit
