If you’re always all about the sauce, then this Gyoza Dipping Sauce is for you. It’s salty, tangy, garlicky, a little spicy, and perfect to dip just about anything into. It comes together in less than 5 minutes, uses pantry staples, and instantly upgrades everything from dumplings to rice bowls to roasted veggies.
Friends, you know sauce is my life source. So when I made these Stuffed Cabbage Rolls, I knew I wanted a gyoza-style sauce to dip them in. Salty, tangy, garlicky, and just a little spicy, this gyoza dipping sauce hits that perfect balance where every flavor shows up without overpowering the rest. It’s bold but not aggressive, deeply savory without being heavy, and somehow manages to make even the simplest dumpling feel restaurant-worthy.
Soy sauce brings the umami, rice vinegar adds brightness, sesame oil gives that unmistakable toasty flavor, and garlic and ginger do what they always do best: make everything better. Whether you’re dunking pan-seared dumplings, spooning it over rice, or drizzling it onto roasted veggies, this sauce is going to steal the show.
What You Need to Make This Gyoza Dipping Sauce
- Low-Sodium Soy Sauce or Coconut Aminos: The salty, umami-rich base that gives this sauce its classic gyoza flavor. Coconut aminos work great for a gluten-free option.
- Rice Wine Vinegar: Bright and slightly acidic, it cuts through the richness and keeps the sauce balanced.
- Sesame Oil: Adds that signature nutty, toasted flavor—this is what makes it taste like a restaurant dumpling sauce.
- Garlic: Mashed garlic gives bold, savory flavor throughout the sauce.
- Fresh Ginger: Adds warmth and a subtle zing that lightens everything up.
- Sriracha: Recommended for a gentle kick of heat.
- Sesame Seeds: Add a little texture and visual interest.
- Green Onion: Optional garnish for freshness and color.
How to Make This Gyoza Dipping Sauce
To begin, add the soy sauce (or coconut aminos), rice wine vinegar, sesame oil, mashed garlic, grated ginger, and sriracha to a small bowl.
Whisk well until fully combined. Taste and adjust as needed—add more vinegar for brightness, more sriracha for heat, or a splash more soy sauce for salt.
Finish by stirring in sesame seeds and sliced green onions, if using. Serve immediately or refrigerate until ready to use.
Frequently Asked Questions
It can be! Use coconut aminos or gluten-free tamari instead of regular soy sauce and the rest of the ingredients are naturally gluten-free.
It has a mild kick from the sriracha, but it’s very customizable. Reduce or omit the sriracha for a no-heat version, or add more if you like things spicy.
Yes. You can make it up to 7 days in advance and store it in an airtight container in the fridge.
You can, but it will lose some of that classic gyoza flavor. If needed, substitute a neutral oil like avocado oil, though the sauce will be less aromatic.
This sauce is incredibly versatile. It’s great with potstickers, cabbage rolls, rice or noodle bowls, steamed vegetables, grilled protein, or even drizzled over leftovers that need a flavor boost.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- ½ Cup Low Sodium Soy Sauce, or Coconut Aminos
- 2 ½ Tablespoons Rice Wine Vinegar
- 1 Tablespoon Sesame Oil
- 2 Cloves Garlic, mashed
- 2 Teaspoons Ginger, grated or minced
- 1 Tablespoon Sriracha
- Sesame Seeds
- 1 Green Onion, sliced (optional)
Instructions
- To begin, add the soy sauce (or coconut aminos), rice wine vinegar, sesame oil, mashed garlic, grated ginger, and sriracha to a small bowl.
- Whisk well until fully combined. Taste and adjust as needed—add more vinegar for brightness, more sriracha for heat, or a splash more soy sauce for salt.
- Finish by stirring in sesame seeds and sliced green onions, if using. Serve immediately or refrigerate until ready to use.
Rate & review
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