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.
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Servings: 1
Ingredients
For Soy Sauce with Vinegar (the most common gyoza dipping sauce in Japan):
- ½ Tbsp soy sauce
- ½ Tbsp rice vinegar
- a few drops of la-yu (Japanese chili oil) (optional)
For Vinegar with Black Pepper (especially good with meatier gyoza):
- 1 Tbsp grain vinegar or rice vinegar
- ¼ tsp ground black pepper
- a few drops of la-yu (Japanese chili oil) (optional)
For Miso-Based Sauce (especially good with vegetable-forward gyoza or when eating gyoza with rice):
- 1 tsp miso
- 1 tsp rice vinegar
- 1 tsp soy sauce
- ¼ tsp sugar
- ¼ tsp doubanjiang (chili bean paste) or gochujang (Korean red chili paste) or la-yu (Japanese chili oil)
Instructions
To make Soy Sauce with Vinegar:
- In a small dish, mix soy sauce and rice vinegar. Add a few drops of la-yu to taste.
To make Vinegar with Black Pepper:
- In a small dish, mix grain vinegar and ground black pepper. Add a few drops of la-yu to taste.
To make Miso-Based Sauce:
- In a small dish, mix miso, rice vinegar, soy sauce, sugar, and doubanjiang (or gochujang or la-yu).
Notes
- You can store these gyoza dipping sauces in an airtight container in the refrigerator for up to 2 weeks.
- The Nutrition Facts label is for Soy Sauce with Vinegar. The Vinegar with Black Pepper contains 4.19 calories per serving, and the Miso-Based Sauce contains 21.84 calories per serving.
Nutrition
Calories: 6.94kcal Carbohydrates: 0.51g Protein: 0.96g Fat: 0.01g Sodium: 510.15mg Potassium: 19.52mg Fiber: 0.07g Sugar: 0.16g Calcium: 2.32mg Iron: 0.22mg
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