Pot Sticker Dipping Sauce
"This is a version of the dark dipping sauce to serve with Pot Stickers. I learned this recipe in Chinese Cooking Class that I attended while we were stationed on Okinawa in the 1970's. We called the fried, steamed dumplings Chiao Tzu. I can give you the recipe for the dumplings if you would like."
photo by PalatablePastime
- Ready In:
- 5mins
- Ingredients:
- 5
- Yields:
-
1 cup
ingredients
directions
- Mix ingredients and serve with Chiao Tzu (Pot Stickers).
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Reviews
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While I did make some adjustments, this was great! I used a generous dash of hot chile oil in place of the chile peppers. I tried dried chile peppers, but didn't like the texture, so strained those out and put in the chile oil. I also added some chopped scallions to add a little color interest, but they didn't do much to the flavor. It would have been helpful to know what kind of hot chiles the recipe calls for. (I was afraid to use the 2 habanero chiles I had for fear of making it too hot - they are pretty big.) -
Perfect with the pot stickers I made last night for supper. I loved the little bit of heat in this sauce. Thank you for sharing this with us. -
What kind of hot peppers are used for this recipe? This recipe is similar to one I made except that I didn't use oil and I used red chili paste rather than the peppers. Yummmmm ! -
I was able to make this sauce quickly for our impromptu dinner of frozen pot stickers. It was perfect - thank you! -
I too used hot chile oil instead of the peppers, and added scallions. I used a special, way-too-strong soy sauce (my mistake) and will definitely crank that down next time/ Regardless of my overly strong soy, it was clear the balance was there. The ingredients here are fairly common for this sauce. The difficulty I've had is in achieving the right balance between them -- balance is why I'm giving it 5 stars. Looking forward to making it again.
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Tweaks
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This is the perfect pot sticker dip! I think it is better than any bottle you can buy, and that's saying a lot considering the quality of the sauces we get from authentic Asian grocery stores. We used chili oil instead of peppers, but other than that we followed he recipe exactly. My only complaint is that I ran out of pot stickers before I ran out of sauce!
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i didnt have sesame oil so i substituted olive oil and used pepper flakes instead of fresh peppers and let it sit 30 min before serving to let flavors mix this was a verry tasty sauce ill make this one again thank you
RECIPE SUBMITTED BY
BubbasMom Wetmore
Needles, CA
I live in the middle of the Mohave Desert. Our zip code is the same as the temperature in August.
My all time favorite cookbook is the one I received when I attended a Chinese Cooking class on Okinawa in the 70's. Diana Luke was the instructor.
I like to have ideas for using ingriedients that we can grow here on the desert. I.E. dates, citrus, figs, pomegranates.
I also like to make quilts.
