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    You are in: Home / Community Forums / Asian Cooking / Potsticker / Dumpling Dipping Sauce
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    Potsticker / Dumpling Dipping Sauce

    Wed Jul 04, 2012 4:29 pm
    Newbie "Fry Cook" Poster
    Hey everyone.

    So I'm a big fan of those fried dumplings that all Chinese food places offer.

    I've since been purchasing frozen potstickers and even occasionally making them from scratch at home (they're practically the same thing).

    Anyway, here's my dilemma - the dipping sauce. No matter what I do or try, I can't seem to recreate what those Chinese restaurants give out in those small little plastic containers.

    I've seen countless recipes online, and they're all roughly the same, however, I highly doubt any of them are going to produce what I get when I order Chinese takeout, it just ends up tasting horrible.

    Most recipes seem to mention soy sauce (which is probably correct) but then I'm not so certain about the rice vinegar, sesame oil, crushed garlic, etc, etc... Heck, even the ginger (which I actually do believe is another correct ingredient) tastes horrible and smells like dish soap.

    Anyway, what I'm getting at is this - how do you make the dipping sauce for these delicious bundles of dumpling goodness?
    Stella Mae
    Wed Jul 04, 2012 4:55 pm Groupie
    American style dipping sauces vary and attempt to get quite "fahncy". But authentic dipping sauce like Chinese people eat in China is very simple.

    For the fried jiaoji (gyoza or pot stickers), you dip into a combination of red chili oil and a dash of dark or light vinegar. Rarely is soy sauce added to this mixture.

    The Chinese like to eat raw cloves of garlic with their jiaoji. I find this hard to do, but in all Chinese restaurants you'll see large jars of garlic cloves just for your nibbling pleasure.

    If you eat the steamed jiaoji, then the only dipping sauce required is vinegar, dark or light according to your preference.
    Wed Jul 04, 2012 4:59 pm
    Newbie "Fry Cook" Poster
    Thanks for the reply!

    I'm actually not sure that I'm going for the authentic stuff, I think I'm referring to the Americanized version - the type you get at take out places in the small plastic containers.

    Have any insight into this type of dip?
    Stella Mae
    Wed Jul 04, 2012 5:15 pm Groupie
    I think you might find this kind of sauce to have ketchup, sugar, soy sauce, a touch of vinegar and maybe a bit of garlic. You can experiment with these ingredients and see if this comes close. Wish I could be of more help. Maybe someone else will have a better idea. Good to see you in this forum!
    Leggy Peggy
    Wed Jul 04, 2012 6:38 pm Groupie
    I think Stella Mae is on the right track.

    And here's another tip that I've used often. When you pick up your take-out
    meal or have it served in the restaurant, just ask someone to tell you the
    main ingredients in the sauce OR even all the ingredients.
    I've managed to get to the 'bottom' of some recipes by just knowing the
    taste I can't quite put my finger on.
    Once in Syria, the waiter even wrote the recipe out for me. icon_smile.gif
    Good luck. If you get the answer, please share it here and post the recipe.
    Member #610488
    Thu Jul 05, 2012 4:58 pm Groupie
    I love gyoza and have tried lots of different sauces. I don't know what type you have been getting at the restaurant you eat at but here are some of my favorites....

    Sweet and Sour Sauce 15996 - I omit the msg.

    Ginger-Chili Dipping Sauce 215509 - really quick to make.

    Fiery Hot Mustard 80346 - this one will clean out your sinuses.

    Manchurian Dip 2033070 - this is a fairly thick sauce for dipping.
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