Itsu Vegetable Gyoza with a Garlic, Chilli and Ginger Dipping Sauce

Gyoza and dipping sauce is one of my favourite combinations, and while it is fun to make gyoza from scratch, it does take time, and sometimes you just want to satisfy a craving and then carry on with your evening. This is when I went on the hunt for the perfect packaged gyoza, and came across the Itsu Fusion Vegetable Gyoza. They can be steamed or pan fried, and taste absolutely delicious, with just the right amount of filling.

The super simple dip I use with this gyoza was inspired by frequent visits to a Chinese restaurant I loved, which sadly shut its doors a few years ago. I remember it fondly: the waiters used to put a bowl of this on the table with crackers, and then leave it there for the rest of the meal. I dipped dumplings in it, slathered it on mock duck pancakes and scooped it up with rice and spicy broccoli. What did that teach me? That, basically, this concoction goes with *everything*, and let’s be honest, anything you can whip up quickly that fits effortlessly in to various meals to liven them up, is definitely a winning recipe to keep on heavy rotation.

So, apart from the flavour explosion you can expect, what is the best part? It’s the easiest dipping sauce you’ll ever make; you can whip it up in 10 mins with 4 ingredients and a chopper.

Although I like to freeze garlic, ginger and chillies when I’m dropping them in to curries, stir fries and soups, this dip is definitely better when I make the mix fresh, and just top with soy sauce. You can add a dollop of honey if you want to sweeten it a little, but I definitely prefer the saltiness of the soy with the spice of the chillies and the sharp taste of ginger.

Itsu Vegetable Gyoza with a Garlic, Chilli and Ginger Dipping Sauce

  • Servings: 2
  • Difficulty: Easy
  • Print

Simple and tasty


  • 10 Itsu Fusion Vegetable Gyoza
  • Oil for pan frying
  • Large piece of ginger, peeled
  • 5 cloves garlic, peeled
  • 5 green finger chillies (adjust depending on spice level you want)
  • Soy sauce. (I use Kikkoman, and I love how it has just the right colour and perfect level of saltiness)


1. Heat a little oil in a frying pan, and pan fry the gyoza until they are crispy. Alternatively, if you want them steamed, place in a steamer until cooked
2. In the meantime, put the ginger, chilli and garlic in a chopper and whizz until chopped finely
3. Transfer to a bowl, top with soy sauce and mix
4. Serve with the hot gyoza

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