Potsticker sauce
Findyourwords said, "Happy Chinese New Year! It's the year of the dragon. This calls for potstickers. :D"
It occurs to me that's very true. :D And, it occurs to me I've never written down my recipe for the best potsticker sauce ever, whether you're calling them gyoza, mandu, or potstickers.
So, without further ado...
Mince 1 medium-large clove of garlic and a knob of ginger about the size of your thumbnail very fine.
Mix in soy sauce and rice vinegar in a 3:1 ratio, to make about 1/4 cup, mashing a little as you go. Let stand at least an hour before you portion it out. Or not, but it's best when you do.
Float a dash of toasted sesame oil on top of each dipping bowl. (Some people like the chili sesame oil, but imo, that's overkill. You have plenty of flavors already, and the chili tends to obscure them.)
Optional; top with a few morsels of green onion or garlic chives sliced paper thin for extra color.
Make your potstickers. (an interesting variation is to stir up to a tablespoon of flour into the water you pour in to steam them, which makes a nice crust when the dumplings are tightly packed in the pan).
Serve on a separate plate, with a dish of sauce for each person.
It occurs to me that's very true. :D And, it occurs to me I've never written down my recipe for the best potsticker sauce ever, whether you're calling them gyoza, mandu, or potstickers.
So, without further ado...
Mince 1 medium-large clove of garlic and a knob of ginger about the size of your thumbnail very fine.
Mix in soy sauce and rice vinegar in a 3:1 ratio, to make about 1/4 cup, mashing a little as you go. Let stand at least an hour before you portion it out. Or not, but it's best when you do.
Float a dash of toasted sesame oil on top of each dipping bowl. (Some people like the chili sesame oil, but imo, that's overkill. You have plenty of flavors already, and the chili tends to obscure them.)
Optional; top with a few morsels of green onion or garlic chives sliced paper thin for extra color.
Make your potstickers. (an interesting variation is to stir up to a tablespoon of flour into the water you pour in to steam them, which makes a nice crust when the dumplings are tightly packed in the pan).
Serve on a separate plate, with a dish of sauce for each person.