Potsticker Sauce

This quick Potsticker Sauce is easy to make with just 3-ingredients! It’s savory, tangy, and has a hint of sweetness. It’s the perfect dipping sauce for gyoza, dumplings, spring rolls, and more!

Just made a fresh batch of potstickers? You have no excuses not to make a potsticker dipping sauce to pair with it.  

This is so much better and tastier than anything store-bought. It takes seconds to make and tastes so addictive.

Table of Contents

1. Why this recipe works
2. Ingredients needed
3. Flavor variations
4. Storing and freezing instructions
5. More Asian sauces to try
6. Potsticker Sauce

Why this recipe works

This sauce might look cumbersome to make, but trust me, you could make it in your sleep.

• Just 3 ingredients. No hard-to-find ingredients are needed, just pantry staples and grocery store basics.
• Perfect flavor and texture. The texture is thinner than other Asian sauces but perfect to coat the potstickers nicely. It’s salty, umami-forward, with just the right amount of sweetness.
• Easy to customize. You can change up the flavor and spice level depending on your preferences. 
• Versatile. Who said this sauce is just for gyoza or dumplings? It works as a dipping sauce for fries, veggies, or even a marinade.

Ingredients needed

This dipping sauce for potstickers is easy and calls for pantry staples that you’ll likely already have. Here is what you’ll need:

• Chili sauce. Use any chili sauce you like, depending on how hot or mild you want. I like choosing a milder flavor, especially if serving it to others. 
• Soy sauce. Tamari or gluten-free soy sauce also works. 
• Brown sugar. Just a pinch to balance out the salty and spicy flavors. 
• Sesame oil. Optional, but it gives it a lovely sesame flavor.

How to make potsticker sauce 

Potstickers sauce is easy to make: just remember to use a large bowl to prevent any spillage.

1. Mix the sauce. Add everything into a small bowl and whisk together.
2. Serve. Transfer the sauce to a serving dish and enjoy with fresh potstickers or dumplings. 

Flavor variations

• Omit the sweetness. If you prefer a more umami and spicy sauce, skip the brown sugar completely. 
• Add sesame oil. While most potstickers have sesame oil in their filling, intensify the flavor by adding a drop or two to the sauce. 
• Add chili oil. A more traditional twist: add 1-2 tablespoons of chili oil. Be sure to mix well, so there is little separation. 
• Make it thicker. Add 1/2 teaspoon of cornstarch. 
• Skip the chili. For a simple, thin sauce, mix soy sauce, sesame oil, and brown sugar. 

Storing and freezing instructions

To store: Leftover sauce can be stored in the refrigerator, covered, for up to three days. Be sure to give it a good mix before serving. 

To freeze: We do not recommend freezing the sauce as it will become gummy once defrosted. 

More Asian sauces to try

• Bulgogi sauce
• Katsu sauce
• Eel sauce
• Tempura sauce