Gyoza night! what’s your favorite dipping sauce? 🤔
Gyoza night! what’s your favorite dipping sauce? 🤔
by Accomplished-Link798
13 Comments
American-in-Japan1
Most common in Japan is a mixture of vinegar and soy sauce. Adding a little chili oil is popular too.
justinpenner
Literally anything. Soy sauce, black vinegar, kewpie mayo, the sauce that comes with the dumplings, store bought sauces, homemade sauces, chilli crisp, rayu. They’re all great, although my favourite is gochujang mixed with kewpie.
JackyVeronica
I make my own concentrated “base”! I put a lot of chopped garlic, dried sliced chili peppers, soy sauce, and vinegar into a jar for weeks, and I keep adding ingredients when it gets low.
When I eat gyozas (I make my own, too), I add my “base” with more plain soy sauce, and rayu or regular sesame oil, depending on my mood lol It’s very garlicky!
PS – in case you try it, garlic in the jar gets a little slimy after a while but it’s normal. Japanese Google said it was some kind of chemical reaction and I’ve been making it for years, shared with friends, nobody got sick…. But just in case, I don’t want to be liable and get sued or something, you never know, so please don’t consume anything if you’re not comfortable!
13 Comments
Most common in Japan is a mixture of vinegar and soy sauce. Adding a little chili oil is popular too.
Literally anything. Soy sauce, black vinegar, kewpie mayo, the sauce that comes with the dumplings, store bought sauces, homemade sauces, chilli crisp, rayu. They’re all great, although my favourite is gochujang mixed with kewpie.
I make my own concentrated “base”! I put a lot of chopped garlic, dried sliced chili peppers, soy sauce, and vinegar into a jar for weeks, and I keep adding ingredients when it gets low.
When I eat gyozas (I make my own, too), I add my “base” with more plain soy sauce, and rayu or regular sesame oil, depending on my mood lol It’s very garlicky!
PS – in case you try it, garlic in the jar gets a little slimy after a while but it’s normal. Japanese Google said it was some kind of chemical reaction and I’ve been making it for years, shared with friends, nobody got sick…. But just in case, I don’t want to be liable and get sued or something, you never know, so please don’t consume anything if you’re not comfortable!
Ponzu + minced garlic + minced green onions + minced daikon + rayu
Soy sauce, mirin, hot pepper oil and finely matchsticked ginger. (Toothpicked?)
I’m making gyoza tonight! I like chili oil and rice vinegar and a touch of sesame oil. My husband is a shoyu and lemon juice guy. 😋
Soy Sauce or Spicy Mayo. Chili flakes in oil are also good.
[Fly By Jing’s Chili Crisp Vinaigrette](https://www.google.com/imgres?imgurl=https%3A%2F%2Fa.storyblok.com%2Ff%2F88065%2F434x900%2F188f034ed4%2Ffbj_220927_vinaigrette_pdp_web-01-1.png&tbnid=X8DCaPCsJHRIcM&vet=1&imgrefurl=https%3A%2F%2Fflybyjing.com%2Fshop%2Fchili-crisp-vinaigrette%2F&docid=yaMofRonhBd-7M&w=434&h=900&hl=en-us&source=sh%2Fx%2Fim%2Fm4%2F3&kgs=fa2a771394cb2d2a)
It’s their Sichuan Chili Crisp + Soy Sauce, Black Vinegar, Sesame Oil and Sugar
No sauce needed for me if the filling is seasoned.
Ponzu + sesame oil + minced garlic + green onion + cilantro + chili powder
My saliva.😋
Light soy sauce with chili, garlic and sesame seeds
Varies a little depending on what I have on hand, but usually something like: Shoyu, mirin, sesame oil, chili flakes. Not generally a fan of vinegar.
Or I’ll be lazy and just grab a bottle of ‘gyoza dipping sauce’ at the grocer.