I made 3 different Gyoza Sauces

4 comments

1. Most people focus on the dumplings when making gyoza, but for me, the sauce is just as important. It not only seasons the potstickers; different sauces can transform the gyoza, which keeps each bite interesting. I prepared 3 different sauces for gyoza night the other day, and it was a lot of fun hopping between them:
   1) Traditional Gyoza Sauce (top) – this is just a 1:2 ratio of soy sauce and rice vinegar. I’ve also added some rayu (Japanese chili oil) for heat.
   2) Miso Sauce (bottom right) – This is one I had at a famous gyoza shop in Kobe, and it’s a fun variation that adds tons of umami to the dumplings. I made mine with grated ginger, miso, honey, rice vinegar, and a splash of rayu
   3) Chinese-style Dumpling Sauce (bottom left) – Since gyoza has Chinese roots, I tried out a spicy dumpling sauce with grated garlic, chopped cilantro, black vinegar, soy sauce, Chinese five spice, and chili oil. It has the most robust flavor of the three and keeps things from getting boring.
   I hope this gives you some inspiration to try some new stuff out. If you want specific recipes for these, I posted the [recipes here](https://youtu.be/P_XmH6A70Uw).

2. Looks great

3. I can’t wait to try the miso sauce one when I make gyozas at home that I normally do the Chinese style at home with my gyoza. ❤️

4. Just bookmarked a handful of your channel videos to try later! Thank you!