This Gyoza Sauce takes the hassle out of making your own, the perfect balance of tasty and tangy it also has slightly sweet notes with a hint of spice. Yuzu juice brings a fresh and light quality to this dipping sauce, which does a good job of cutting through the richness of the gyoza.
Containing a wonderful depth of flavour from the sugar molasses and hon mirin, this sauce is also rich in umami provided by the kombu seaweed and vegetables such as leek, daikon radish, shiitake and enoki mushrooms.
Gyoza are traditional dumplings, eaten in Japan as far back as the Edo period, they are most commonly made of minced pork with nira (garlic chives), green onion, shredded cabbage, shiitake mushrooms, ginger, garlic, soy sauce and sesame oil, then wrapped in a thin dough. They are unique in that they are both pan-fried and steamed. Once the gyoza are fried crispy and brown, water is added and the pan covered, they are then steamed for just a few minutes before being served immediately.
Store in a cool, dark, place. Refrigerate once opened.
