I’ve been going around eating every type of gyoza Trader Joe’s has to offer, but only now am I finally sitting down with their Gyoza Dipping Sauce. Why the delay, you ask? Because I’m stupid. Thanks for pointing that out – now I feel terrible.
What is there to say about a simple gyoza dipping sauce? We’ll, for one, it’s not what you’d expect. A traditional gyoza dipping sauce, the type commonly used in China and Japan, is essentially a simple mixture of rice vinegar and soy sauce, occasionally touched with a bit of chili pepper. If you happen to have it laying around, it takes about two seconds to make up for yourself and costs almost nothing.
Trader Ming’s gyoza dipping sauce keeps the soy sauce and rice vinegar, but takes it in a different direction by adding load of additional spices – include sugar (in the form of “evaporated cane juice”), ginger, garlic, sesame seeds and cilantro. The result is a much thicker sauce, where the soy sauce and vinegar are pushed into the background by the strong flavors of the other spices. The result is something much more like what you’d get after mixing up a bunch of sauces at a Mongolian BBQ place than a traditional gyoza sauce. The cilantro, in particular, is an intriguing addition. We’re not talking about just a little bit of cilantro here either. Pick up the bottle and you’ll actually see the whole flakes of cilantro floating around ready to make you go “Wow, that really tastes like cilantro.”
None of this is unwarranted in Chinese cooking – cilantro, ginger and garlic all have important places in the pantheon of Asian cuisine – but it does make for a strong tasting, and somewhat unusual dipping sauce. I actually prefer the simpler vinegar/soy sauce concoction to this as the ginger and cilantro in particular really come to the fore of the sauce, and linger on the tongue long after. This, combined with the thickness of the sauce, threaten to overwhelm the taste of your pot stickers if used in more than very small quantities.
Of course, you’re not limited to using this on dumpling, if you don’t want. TJ also suggests trying it with egg rolls or, vaguely, “any Asian food”. While I’m not sure I would go that far, it certainly might work on salads, or with any number of Asian fusion dishes – banh mi, or Korean style tacos, perhaps.
Overall, however, this one feels like a miss for Trader Joe’s. Regular gyoza dipping sauce is simple and tasty by itself that TJ would have to offer something pretty special to lure me into making this a regular purchase. The sauce they delivered certainly has an unique taste – but not necessarily a superior one.
Would I Recommend It: Not really, unless you have some Asian-Mexican fusion recipes in mind.
Would I Buy It Again: No – I’ll stick to mixing soy sauce and rice vinegar, thanks.
Final Synopsis: A curiously thick and cilantro heavy dipping sauce