potsticker sauce

These recipes for Chinese dumpling sauce and Japanese gyoza sauce are so easy to make, you might be surprised that they taste just like your favorite restaurant versions!

Easy Dumpling Sauce

garlic clove,

scallion, finely chopped

soy sauce

chinkiang vinegar

chili oil

plain rice vinegar

Whisk all the ingredients together in a bowl and serve in individual dipping bowls.

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Your gyoza and potstickers will be so delicious! I’ve got Easy Dumpling Sauce Recipes for both Chinese dumplings and Japanese gyoza. Ready in 5 minutes!

Dumpling Sauce

Beautiful and delicious homemade Chinese potsticker recipe with pork scallion filling. You&#039;ll never have to order dumplings from a restaurant again!

Chinese Potstickers

all-purpose flour

salt

water (boiling)

water (cold)

pork

napa cabbage (finely shredded and chopped)

onion

ginger (minced)

garlic (minced)

sesame oil

rice vinegar

chicken stock

cornstarch

vegetable oil (for frying)

water (for steaming potstickers)

Sift together the flour and salt. Make a well in the center and gradually add the boiling water, mixing with a spoon (it will look clumpy). Cover the bowl with a cloth and let it rest for 5 minutes.

Add 1 tablespoon of cold water to the dough, knead for about 2 minutes until combined and a ball has formed. Cover the bowl with plastic wrap and allow it to rest for 15 minutes.

Turn dough onto a lightly floured cutting board and knead until smooth, sprinkling additional flour as needed for 15 minutes. Tightly wrap the dough in plastic wrap and allow it to rest for 15 minutes.

Combine all filling ingredients. Cook a small amount of the filling in a frying pan, taste and season if needed. Set aside until ready to fill the potstickers.

Divide dough into two parts and roll each into a rope 1-inch in diameter and about 12-inches long. Make sure to keep the dough covered with plastic wrap until ready to roll to prevent dough from drying out.

Cut rope into 1-inch slices and roll into a ball. Lightly flour if sticky, then flatten and roll out each piece to a 3 ½-inch diameter circle, ⅛-inch thick. If you would like a more symmetrical circle, use a round biscuit cutter.

To assemble the dumpling: Place about 1-2 teaspoons of filling in the center of each wrapper. Fold the dough into a moon shape, pressing the edges together and making sure the filling stays inside. Create 8 small pleats on the side of the dumpling; make a small fold, then press the fold down to create the pleats.

Place potstickers on a tray dusted with flour; keep covered with a cloth.

To cook, heat a heavy 10-inch saute pan over medium-high heat until drops of water sprinkled on the pan sizzle and dry up. Add 1 tablespoon of vegetable oil to coat the bottom evenly.

Add enough pot stickers to fill the pan, arranging them closely together. Reduce heat to medium and pan-fry for 2 minutes, or until bottoms are lightly browned.

Add enough water (about ⅔ cup) to the pan until the potstickers are slightly less than halfway covered. Cover and cook for 6 to 8 minutes or until liquid has evaporated.

Remove cover and continue to pan fry until they can be moved around easily. Serve hot.

This gyoza sauce is savory, tangy, slightly sweet, with a hint of spice- perfect for serving as a dipping sauce for potstickers, dumplings, gyoza, and wontons! All you need is 8 ingredients and a few minutes to prepare this dumpling sauce recipe!

Quick Gyoza sauce (Dumpling Sauce Recipe)

water

soy sauce (or tamari

Tbsp rice vinegar

tsp sesame oil

garlic (or garlic paste)

tsp grated ginger

tsp brown sugar (or maple syrup)

dried chili (or 1/4 tsp chili flakes)

chives (or green onion)

Finely mince or grate the garlic and the ginger and slice the chives (or green onions).

Mix all of the ingredients and stir well.Feel free to start without the hot water and add it bit by bit to your desired level (as it will water down the sauce&#039;s taste).

Allow it to sit for at least 15 minutes before serving to allow the flavors to meld and marinate.Then give the sauce a final taste and adjust any of the elements. Optionally garnish with some sesame seeds (raw or toasted).

Once ready, serve it up with some storebought or homemade dumplings - like these mushroom dumplings and enjoy!

I actually recommend making this gyoza sauce ahead. Though I recommend a minimum of 15 minutes &#039;marinating&#039; before serving the dumpling sauce, it&#039;ll be even better with an hour. Better yet, prepare it and leave it overnight to marinate!You can store any leftover gyoza sauce in the refrigerator for 3-4 days. If you omit the fresh ingredients until right before serving, then the liquid base should be fine for 1-2 weeks in the refrigerator.

How To Make Ahead and Store:

Top 3 potsticker sauce recipes from across the web

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Easy Dumpling Sauce

Chinese Potstickers

Quick Gyoza sauce (Dumpling Sauce R...

Top 3 potsticker sauce recipes from across the web

The most viewed potsticker sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Dumpling Sauce

Chinese Potstickers

Quick Gyoza sauce (Dumpling Sauce R...

The most viewed potsticker sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine