Potsticker Sauce - The Recipe Critic (2024)

FAQs

What is potsticker dipping sauce made of? ›

Combine soy sauce, rice vinegar, ginger, garlic, sugar, sesame oil, gochujang, green onion, and sesame seeds in a Mason jar. Close the lid and shake until sugar has dissolved.

Storage: This sauce will last up to 1 week in a tightly sealed container in the fridge.

Pot stickers are typically filled with ground pork and cabbage, but they can be stuffed with other ingredients too. They're usually pan-fried and steamed to give a soft, tender texture to the filling and a crunchy texture to the dumpling dough.

Weichuan Hot Dumpling Sauce

They make loads of dumplings—gyoza, potstickers, buns—and this hot dumpling sauce is the perfect thing to pair with any of them. It's a tasty mix of soy sauce, vinegar, and sesame oil. It's very nutty and sesame oil forward, but it has a good amount of tang from the vinegar, too.

You can combine both light soy sauce and dark vinegar, add a little sesame oil, chopped garlic, green onion and what is available in your kitchen. Chili sauce, chili oil and cilantro add more flavor.

Once the sauce lid is opened, you should always refrigerate the sauce instead of leaving the sauce out on the kitchen countertop where warm conditions can easily form bacteria.

If they're homemade and refrigerated, you should aim to eat them within a couple of days or they can be frozen for up to 2 months. Remember freezing does extend the life but could affect the texture when defrosted.

Unlike dumplings, potstickers are made with a thin wrapper, sometimes referred to as a dumpling skin. This is because they are steam fried to get a crispy golden bottom layer and to ensure that the filling is juicy and delicious.

Cantonese folks call potstickers "wotip (鍋貼)" but Northern Chinese folks call them "seoi gaau (水餃)". Both potsticker wrappers share the same ingredients and methods of preparation. The main difference is its thickness. Wotip (鍋貼) wrappers are thicker than seoi gaau (水餃) wrappers.

Potstickers in particular

Once the water has cooked off, a little more oil is added to the pan to re-crisp the bottoms of the dumplings. If you don't use a very well seasoned cast iron pan or a non-stick pan, you will learn why they are called “potstickers;” they will cook to the pan and not want to release.

How to get potstickers crispy? ›

Heat up your pan and spray with cooking oil. Place the potstickers into the pan and drizzle with 2 teaspoons of water. Cover with a lid and allow to reheat for about 5 minutes over medium-low heat. Remove lid and turn heat up to medium and allow the bottoms to crisp up — usually takes about another 3 minutes.

Potstickers (Chinese: 鍋貼; pinyin: guōtiē; lit. 'pot stick') are northern Chinese style dumplings popular as a street food, appetizer, or side order in Chinese cuisine. Potstickers differ from pan-fried dumplings, or jianjiao, in that the shape of potstickers is usually elongated and the two ends are often left open.

The Puffy Potstickers are potstickers that originated from Ninjago. They are a menu item at Chen's Noodle House.

Whisk together rice vinegar, soy sauce, green onions, garlic, sesame oil, red pepper flakes, and ginger in a bowl. Let sit for 15 minutes before serving. Store covered in the refrigerator for up to 1 week.

Soy sauce is a non-negotiable staple when it comes to Chinese cooking. When you're sitting down to eat at most Chinese restaurants, you may have wondered why the soy sauce is served on its own, with a few other condiments and empty bowls. Soy is the ultimate umami base on which to build!

Ingredients. The key ingredient of hoisin sauce is fermented soybean paste. Some hoisin sauce ingredients include starches such as sweet potato, wheat and rice, and water, sugar, soybeans, sesame seeds, white distilled vinegar, salt, garlic, red chili peppers, and sometimes preservatives or coloring agents.

The salinity of ponzu sauce makes for an excellent accompaniment to crudité, dumplings, and tempura. It can be served directly from the bottle, as in shabu-shabu (boiled meat dishes), or as a creamy dip when mixed with mayonnaise.