The elusive Potsticker dipping sauce
Mr. Mustard decided to prepare pot stickers (or Jiaozi) for dinner tonight. Mmmmm. Pot stickers. They were all I craved when I was pregnant with Baby Balsamic, so much so that I was privately, hormonally convinced she would come into this world in a doughy wrapper. And now that I know the Chinese word for potsticker is Jiaozi, I'm depressed that I didn't name Baby Balsamic that even though she's pretty much 100% European mutt.
So, normally when you get those Ling Ling pot stickers, they come with a little packet of dipping sauce that is MSG-yy yummy. But never enough; I run out after two pot stickers. But Mr. Mustard, ever penny wise, decided to buy a giant bag from Trader Joes.
No dipping sauce!
But he knows I can whip something up -- he did marry me -- so he asks what we put into the sauce. And I reply "soy sauce, rice vinegar, a bit of brown sugar, and sesame oil." We sit down to eat and I've had one potsticker before I'm up with my bowl of sauce and back in the kitchen, to just add a touch more sweetness: a little more rice vinegar, a little more sugar. He's shouting after me, "What? What do you need? What are you doing?"
I bring my doctored bowl back in and start again to eat. But something is still missing. I'm up again and in the kitchen. This time, I add a touch more rice vinegar and a tad more sesame oil. But the sauce is still to salty.
It was good, but I never got it just right so that when that pillow of pot sticker bursts in my mouth, my mouth quivers with the perfect balance of salty, sweet, and doughy.
It's elusive, this pot sticker sauce. Very elusive. I must do more research. I'll start with the Ling Ling recipe here. Let's see if I can replicate.
Condiment Grrl
So, normally when you get those Ling Ling pot stickers, they come with a little packet of dipping sauce that is MSG-yy yummy. But never enough; I run out after two pot stickers. But Mr. Mustard, ever penny wise, decided to buy a giant bag from Trader Joes.
No dipping sauce!
But he knows I can whip something up -- he did marry me -- so he asks what we put into the sauce. And I reply "soy sauce, rice vinegar, a bit of brown sugar, and sesame oil." We sit down to eat and I've had one potsticker before I'm up with my bowl of sauce and back in the kitchen, to just add a touch more sweetness: a little more rice vinegar, a little more sugar. He's shouting after me, "What? What do you need? What are you doing?"
I bring my doctored bowl back in and start again to eat. But something is still missing. I'm up again and in the kitchen. This time, I add a touch more rice vinegar and a tad more sesame oil. But the sauce is still to salty.
It was good, but I never got it just right so that when that pillow of pot sticker bursts in my mouth, my mouth quivers with the perfect balance of salty, sweet, and doughy.
It's elusive, this pot sticker sauce. Very elusive. I must do more research. I'll start with the Ling Ling recipe here. Let's see if I can replicate.
Condiment Grrl
Labels: Ling Ling, Pot sticker dipping sauce
posted by CondimentGrrl at 10:30 PM
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