![]() Mind you these are Japanese-style Chinese fast-food shops.Īnyway, the way it's done in Japan is you start with a couple of tablespoons of soy sauce in a small dish, a splash of vinegar and a few drops of chili oil. I've never seen bottled or pre-mixed sauces ever. Without exception, gyooza is always served with a little tray of soy sauce, vinegar and chili oil. Having spent a number of years living in Tokyo as a university student and trying to live and eat as cheaply as possible, one spends an inordinate amount of time in "chukka ryooriya" (Chinese food restaurants) which are not the nice fancy ones with white table cloths, but are more like small, hole-in-the-wall mom-and-pop shops (which are on practically every corner in a college town) whose menus are usually stir-frys and ramens and a variety of sides like fried rice and gyoozas (potstickers). Just a minor thought if you happen to like garlic - it's perfectly fine to use some in dipping. Have you thought about possibly using a bit of chopped garlic/garlic powder? I've seen it in some of the ingredient lists of the bottled dipping sauces. Chili oil/sauce - that depends, even Sriracha would work well if you like that flavor a few drops of that would do. I would skip the cottonseed oil and just use sesame seed oil - a few drops of good quality sesame seed oil (Kadoya brand, for example) is good enough. You may want to dilute it also I just made it and it tasted quite strong to me, may want a bit more sugar than 1:1:1. Start from there, and adjust as you see fit. ![]() I don't know the exact ratios, but you can always start with a ratio of 1:1:1 of soy sauce (Kikkoman would do just fine here), rice vinegar (not shaoxing, that's a wine and not a vinegar I would recommend Chinkiang/Zhenjiang black rice vinegar, but any rice vinegar should do fine), and sugar. I haven't had that specific sauce before, but I've had similar sauces (FYI, if you want to buy the sauce without buying the potstickers, you can buy them in small bottles in Asian food stores). Again, even though there is a list of ingredients, they can vary wildly in flavor and there may be a prep step I don't know about. I don't know if that affects the taste or not, though. Such as the sodium benzoate for preserving. I also know that some ingredients are used commercially and aren't needed for home cooking. So the water to caramel color are ingredients for the soy sauce. ![]() *On the ingredients list, I assume the ingredients in parenthesis are supposed to be the components of the one ingredient that preceeds it. SOY SAUCE (WATER, SALT, HYDROLYZED SOY PROTEIN, MOLASSES, CARAMEL COLOR) SUGAR, VINEGAR, CHILI SAUCE (JALAPENO PUREE, CHILI FLAKE, CRUSHED GARLIC, VEGETABLE OIL, SUGAR, VINEGAR, MODIFIED FOOD STARCH) COTTONSEED OIL, SESAME SEED OIL, SODIUM BENZOATE (PRESERVATIVE). I've added the Ling Ling pot sticker ingredients below if anyone has a recipe that gets very close to one of these sauces or can help me replicate it, I'd appreciate it. I've seen some sauces where you boil some of the liquid with corn starch before adding other ingredients. I even went so far as to get the ingredient list off the bottle which gives me a head start, but doesn't convey amounts or preparation methods. They used to just sell bottles of the sauce for dipping or marinating. My question is, does anyone have a recipe or know what the main ingredients are to make a dipping sauce like these? I don't know what I'm missing. They're perfectly adequate, but not what I'm looking for. I've seen and tried a few recipes for the dipping sauces, but I can't ever find one that's like the Ling Ling dipping sauce or any of the others. Sadly, there is never enough included in the frozen packages and I've recently decided to start making my own pot stickers. There is a great tang, so I assume it's got vinegar. I would guess its mostly soy sauce, but I don't taste a lot of salt, so I assume its balance out with something. It's hard to describe, but I'm sure a lot of you out there have tried it. I've tried different brands and they all have a similar dipping sauce. I love them steamed, but even better deep fried.
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