What are Gyoza / Potstickers?

Gyoza are Japanese potstickers filled with ground meat and/or vegetables, influenced by Chinese jiaozi. They are typically crescent-shaped, with a thin, translucent wrapper folded on one side.

These dumplings are served with a dipping sauce made from tare, a traditional Japanese sauce base found in dishes like yakitori, teriyaki, and unagi sauce. The tare is usually mixed with rice vinegar and Japanese chili oil, making it a perfect match for wontons as well.

While you can pair this sauce with various dumplings, it complements gyoza particularly well due to its delicate flavors, avoiding the overpowering tastes found in sauces for heavier dumplings like Korean mandu.

Ingredients for the Dipping Sauce

This traditional homemade gyoza sauce is a breeze to prepare, requiring just six ingredients:

• Soy sauce: The base of the sauce, we recommend Kikkoman organic soy sauce for its perfect saltiness.
• Mirin: A Japanese rice wine that adds sweetness, umami, and acidity. Takara Mirin is preferred for its authentic fermentation process.
• Sake: This enhances the tare’s flavor with a light fruity note. Gekkeikan Sake is a good budget-friendly choice.
• Cane sugar: Balances the savory elements of the sauce.
• Rice vinegar: Adds acidity and tanginess, complementing the rich flavors of the dumplings.
• La-yu (or ra-yu): A milder Japanese chili oil made from red chili peppers and roasted sesame oil, providing a unique flavor.

Preparation and Storage Tips

Making gyoza dipping sauce is quick, so there’s no need to prepare it in advance. However, if you’d like to make it ahead of time, you can prepare it a day in advance and store it in an airtight container in the refrigerator. When serving, use a clean spoon to transfer portions into dipping bowls to preserve the sauce’s freshness.