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.

I particularly like Sriracha sauce or Chinese-style Chili Garlic sauce. Fresh Ginger – Fresh grated ginger adds that unique fresh spiciness. If I'm serving store-bought dumplings, I love adding some ginger to the sauce to boost their flavor.

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.

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.

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.

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 and dumplings are light (literally) and also satisfying to eat. They're little one-bite deals, making them perfect for eating in the cramped space of a plane. Pre-cooked and eaten cold, they're reminiscent of chewy spring rolls.

Uncooked pot stickers are freezer-friendly. Simply follow the recipe until the pot stickers are assembled, but don't cook them yet. Transfer the pot stickers to a baking sheet and flash freeze them for a few hours (or until they're frozen solid).

What is potsticker sauce called? ›

Gyoza sauce is a slightly-spicy Japanese dipping sauce for potstickers or spring rolls. Submitted by Rebecca Friedman. Updated on January 24, 2023.

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.

Hoisin sauce is a thick, fragrant sauce commonly used in Cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce. It is dark-coloured, sweet and salty. Although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic.

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.