potsticker recipes

[whynotkay]

I've been experimenting with making vegetarian potstickers recently (insides from scratch, store-bought wrappers). I have the old tried and true pork and napa filling, from Fred, my (Chinese) ex, and have been making variations of "Frances' Vegetarian Dumpling Filling". I'm including the recipes here with my notes, just in case anyone else gets

Comments

[dr_memory]

Hey, what was the name of the dark, possibly fermented chili paste that I used in the sauce? We used to have a bottle of it around here that M brought back from china, which ran out ages ago, and I'd love to restock.

[whynotkay]

I think we used the bottle of 香辣酱 (xiang1 la4 jiang1), labeled in English (only on an aftermarket sticker) as "Shang la sauce". There's no English for the brand name. The ingredients list claims soy bean, chili, salt, vegetable oil, sugar, msg, and sesame oil. Hmm, wait. Did the stuff you added look super dark, or like chili flakes in oil? Because I have two identical jars, one of which is dark (and is the original contents of that bottle), and one of which which was created by a Chinese friend of mine and rebottled into one of those bottles. If so, you'll have to buy something else. I recommend a mostly chili-based condiment, without garlic, but with the occasional fermented black bean. Am happy to go on a field trip sometime with you to 99 Ranch (or a closer appropriate market in the Richmond, or possibly even in the 'loin).

[arikayx]

Those were tasty!