Easy and Authentic Gyoza Dipping Sauces

Enhance the flavor of your gyoza with authentic dipping sauces! Here, I will show you how to make Gyoza Dipping Sauces from the classic version that is a staple in Japan to a more acquired taste preferred by connoisseurs.

Gyoza Dipping Sauce, as the name suggests, is a sauce specifically meant for dipping gyoza. While gyoza are delicious on their own, dipping them in the sauce can elevate their flavor to the next level. The role of the sauce is to enhance or complement the taste of the gyoza, making each bite even more flavorful.

In Japan, there are many kinds of gyoza dipping sauces—from the classic version found nationwide to regional variations. Each one can be made simply by mixing seasonings together, and it takes less than a minute to prepare.

Here, I will share three popular Japanese gyoza dipping sauce recipes so that you can find your favorite and enjoy your gyoza just like the Japanese do.

When it comes to gyoza dipping sauce, Soy Sauce with Vinegar is absolutely essential. This is considered the most classic gyoza dipping sauce in Japan, and if you are trying gyoza for the first time, it is definitely the one you should start with.

You only need two ingredients to make it:

• Soy sauce
• Rice vinegar

What makes this sauce special is that it complements the rich flavor of gyoza while cutting through the oiliness, giving each bite a light, refreshing taste. Since soy sauce is also one of the key ingredients in a typical gyoza filling, the flavors naturally pair well. If you like a bit of heat, you can add a few drops of la-yu (Japanese chili oil) to taste.

Making it is surprisingly easy: just mix soy sauce and rice vinegar in a 1:1 ratio. Depending on your preference, you can adjust it to 4:6 or 3:7 to bring out more of the refreshing tang of the vinegar.

Many Japanese gyoza restaurants, especially in eastern Japan, keep soy sauce and rice vinegar on the table so that customers can mix their own dipping sauce to their liking. Try starting with the 1:1 ratio, then experiment to find the perfect balance for yourself.

If you have already tried Soy Sauce with Vinegar and want to enjoy gyoza with a slightly different twist, Vinegar with Black Pepper is highly recommended. In Japan, it is considered an acquired taste, often preferred by connoisseurs.

This sauce is also incredibly easy to make—just mix two ingredients:

• Grain vinegar or rice vinegar
• Ground black pepper

The reason this sauce pairs so well with gyoza is that the tanginess of the vinegar and the spicy kick of the black pepper bring out the full potential of the dumplings. Since it doesn’t contain soy sauce, you can truly taste the gyoza itself—the delicate flavors of the meat and vegetables in the filling come through more distinctly. This sauce is especially great for meatier gyoza, as the vinegar cuts through the oiliness, while the pepper adds a sharp, spicy note that brightens the overall flavor.

As for the quantities, it is best to add about 1 tablespoon of vinegar to ¼ teaspoon of black pepper. Adding enough pepper to give the surface of the vinegar a slight black tint creates a balanced spiciness that softens the acidity. I recommend starting with this ratio, then adjusting it according to your taste.

If you would like a bit more heat, add a few drops of la-yu (Japanese chili oil). It adds aromatic richness and spiciness to the refreshing flavor of the sauce.

If you want to give your gyoza dipping sauce a richer, bolder flavor, Miso-Based Sauce is a great choice. This sauce is especially popular in Kobe, Japan, and its savory, umami-rich flavor enhances the taste of gyoza, creating a delightful combination.

Here is what you will need:

• Miso
• Rice vinegar
• Soy sauce
• Sugar
• Doubanjiang (chili bean paste), gochujang (Korean red chili paste), or la-yu (Japanese chili oil)

Since this sauce has a bold flavor, it pairs best with lighter, more vegetable-forward gyoza. It is also perfect if you are enjoying gyoza with rice. One fun twist is experimenting with different types of miso—such as red miso, white miso, or blended miso—to subtly change the flavor profile.

My recommended ratio is 1:1:1 for miso, rice vinegar, and soy sauce, but if you prefer a stronger miso flavor, try 2:1:1 instead. The other ingredients should be added in small amounts, but feel free to adjust them to taste. For an extra touch, you can add toasted sesame seeds, toasted sesame oil, or grated garlic to make it even more flavorful.

These are three popular types of gyoza dipping sauces enjoyed in Japan. No matter which one you choose, each will make your gyoza taste great.

If you are looking for an even quicker option, you can also use ponzu sauce as a ready-made alternative. It is a common choice in many Japanese households.

For those who want more variety, try adjusting the ingredients slightly. For example, you could use tamari soy sauce, dashi soy sauce, or garlic soy sauce instead of regular soy sauce, or add chopped green onions or toasted sesame seeds to change the flavor. In many regions of Japan, gyoza dipping sauces are made with ingredients that reflect the unique characteristics of the local area.

If you are a gyoza lover, I encourage you to try different sauces to expand your gyoza horizons!

You can find my authentic gyoza recipe on the linked page, so be sure to check it out and give it a try.

Ingredients

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Instructions

🕒 Total: 1 min min

To make Soy Sauce with Vinegar:

Step 1
In a small dish, mix soy sauce and rice vinegar. Add a few drops of la-yu to taste.

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To make Vinegar with Black Pepper:

Step 1
In a small dish, mix grain vinegar and ground black pepper. Add a few drops of la-yu to taste.

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To make Miso-Based Sauce:

Step 1
In a small dish, mix miso, rice vinegar, soy sauce, sugar, and doubanjiang (or gochujang or la-yu).

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To store

You can store these gyoza dipping sauces in an airtight container in the refrigerator for up to 2 weeks.