Gyoza sauce provides a very useful and verstaile flavour base, that can be used not just for gyoza but in a variety of dishes. Although best served with gyoza or as a glaze or dipping sauce for meat, it goes phenomenally well with earthy vegetables also such as radishes etc - so we can see that the application for this sauce becomes diverse. With attitude and punch, its bound to go down a storm.
You will need (makes about 350ml)
1 large garlic clove, peeled and chopped finely
1 large red chilli (chopped to same proportions as the garlic)
100ml malt vinegar
250ml light soy sauce
1 tablespoon sesame oil
Crush the garlic and chilli together with the flat of a chefs knife, to form a paste. Heat up the vinegar and dissolve the sugar within over a low heat. Combine and store.
Will keep for several weeks chilled.