ISO: ISO: A delicious (preferably clearish & not too hot or sweet) potsticker dipping sauce recipe

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florisandy

Well-known member
I'm going to make Ming Tsai's Pork and Ginger Pot Stickers as an appy to bring to a friend's Christmas dinner party.

I'm not too keen about the looks of Ming's spicy soy dipping sauce (I am making his Pork and Ginger Pot Stickers) nor Jaden Hair's (Steamy Kitchen) although I will closely follow her technique for pleating/sealing the potstickers.

I've had the real McCoy homemade pork potstickers a couple of times from a Chinese coworker a few years ago for the first time, and the potstickers were soooo delicious as well as the clearish dipping sauce that was neither too sweet or hot.

Any help will be most appreciated!

 
I don't know about "clearish," but I do a variation of Cook's Illustrated's Soy Ginger Sauce:

SOY GINGER DIPPING SAUCE (For Dumplings or Pot Stickers)

"Serve this thin, salty sauce with dumplings or potstickers. "

Ingredients

1/4 cup soy sauce (I use low sodium)
1/4 cup rice wine vinegar (I use about 2 Tbsp plus 1 - 1 1/2 tsp white vinegar, plus a little water)
2 1/2 teaspoons sugar (I omit it)
1/2 medium scallion, minced
2 teaspoons minced fresh gingerroot (I use 1 tsp)
1/2 teaspoon toasted sesame oil (I use 1 tsp)
1/2 teaspoon hot red pepper flakes (I use less or omit)

Directions

Bring soy sauce, vinegar, sugar and 1/4 cup water to boil in small saucepan over medium heat, stirring until sugar dissolves.

Pour mixture into bowl and stir in scallion, ginger, oil, and hot red pepper flakes (Sauce can be refrigerated in air-tight container for several days).

Makes about one cup.

From Cook's Illustrated

http://www.food.com/recipe/soy-ginger-dipping-sauce-for-dumplings-or-pot-stickers-62708

 
Oooh yes. You're calling. I did chicken pot stickers for a Christmas Eve Party

so many decades ago and this dipping sauce was just perfect. They were inhaled. I also use it for spring rolls. We have loved it for years and made use of it in varied ways.

I think it's a bit like Mom's apple pie. You taste it as you go along and adjust it to just the way you like it. The liquids can be reduced but I would say, don't do a proportionate reduction of the lemon grass, mint and cilantro. Notice no garlic??

Thai Vinaigrette (dipping sauce)

5 oz. Finely chopped lemon grass
1 c. lime juice
1 c. lemon juice
3 c. water
2 c. sugar
2 c. fish sauce (nam pla)
3 oz. Very finely diced jalapeno
1 large bunch chopped cilantro
1 large bunch chopped mint

I can't tolerate much heat and once you drop this down to about 1/4, you'll see that it is not sweet.

The reason that it is so huge is that it came from a restaurant. I loved it an coerced the chef into giving me the recipe. All the right ingredients are here and you can play with the proportions as you like. It is such a useful sauce.

 
This looks very yummy Marg. Unfortunately, I would have to take a hike

to Wong Kai, my Chinese grocer or go to Whole Foods in Sarasota for the lemongrass.

I'm saving this recipe for another time.

Thanks!

 
This is eggsactly what I wanted Meryl and looks very similar to the one

that Chien Liu made and I now recall that she added red pepper flakes as well.

This is what I'll be making and most likely will follow your tweaks.

Thanks Meryl!

 
Whoa - I made a mistake on how much vinegar I use. It's *2 Tbsp plus 1-1 1/2 tsp - I'll correct

it on my original post above.

 
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