Gyoza sauce is served with Japanese dumplings cooked in a frying pan, steamed or boiled. Its balance of salty and tangy flavours enhances the filling while preserving the taste of the dough and its grilled surface.
The sauce is poured into a small dish placed beside the gyoza. Each dumpling is dipped lightly into it rather than having the sauce poured directly over the plate, which helps preserve its crispy side. Ready-made sauces provide a balanced combination of soy sauce, acidity and seasoning, sometimes with a touch of sesame, chilli or mild sweetness, depending on the recipe.
To adjust the sauce to your taste, a few drops of rice vinegar will add freshness, while a little sesame oil provides a rounder, more roasted flavour. A livelier sauce works well with meat-filled gyoza, while a milder seasoning allows the flavour of vegetables or prawns to stand out more clearly.
