I’ve heard them called steamed dumplings (also fried) and pot stickers. I just love the things, and get them at the oriental restuarants around here (OK, Wisconsin, probably not very authentic oriental restaurants). What really makes them, though, is the dipping sauce. Anybody know how to make it?
It’s based on soy sauce I’d guess, but what else is in there?
I think it’s made of soy sauce, sugar, rice vinegar, and garlic. I know I have a recipe around here somewhere. Anything to procrastinate on my take-home final for my graduate school’s summer session.
If I find it, I’ll be back.
Not sure if this is what you’re looking for, but you can use hoisin sauce instead of sugar for a slightly more flavorful, thicker sauce. Mix together soy sauce, hoisin, some garlic, rice vinegar if you want, sprinkle some diced green onions on top.
I use soy sauce, rice vinegar, garlic and sesame oil.
You can also add a little minced fresh or pickled ginger to any of the above recipes.
This is what I use as well. Sometimes with a bit of chinese chilli oil.
I make it with soy sauce, rice vinegar, sugar, garlic, ginger, a dash of sesame oil, and a thinly sliced scallion.
The commercial sauce I have in the cupboard lists its ingredients as soy, rice vinegar, glutinous rice, garlic juice and sesame oil.
Another type I’ve tried and liked was just plum vinegar and slivers of young ginger.
If you fry the dumplings (rather then boiling them) try using sour cream. Get yourself a little jar and just dip them in, they taste as good as they do with the dipping sauce (the kind you can get at Fridays anyway)
Thanks for the replies everyone.
I didn’t think of garlic in my previous attempts. That will probably make a big difference.
The addition of a little ginger sounds great too.
Oh, and sour cream as a dip… YUM! this I just have to try. Sour cream is great on just about everything!
thanks again, all
Sour cream + pork dumplings = pierogi
Now I’m hungry.
As the recipe is allready up, I’ll just recomend spicy banana ketchup (you can probably get it in the Asian section at safeways) as remarkably good despite its strange seeming main ingredient.
I love to use it as a dip for pork dumplings.