On Jun 8, 10:06*am, "Nancy Young" wrote:
"aem" wrote

On Jun 8, 6:28 am, "Nancy Young" wrote:



My favorite pot sticker sauce is Dynasty brand Pot sticker Gyoza
Dipping Sauce. I can't find it in the stores so I will be trying to
recreate it myself.

Ingredients: Water, Soy Sauce, Distilled Vinegar, Sesame Oil, Salt
Garlic, Capsicum.

Anyone want to advise me about the last item? I know capsicum is
pepper, but in what form and what type I should use?
* [snip]
I'd think dried red pepper flakes would be easiest. *You could use the
whole dried red chiles that Asian markets have but it's hard to
control heat using them.

Perfect, thanks!

nancy

The red pepper flakes would work, but I'd probably use hot chilli
oil. It's widely available, lasts a long time, and a little bit goes
a long way.

..fred

aem wrote:
On Jun 8, 6:28 am, "Nancy Young" wrote:
My favorite pot sticker sauce is Dynasty brand Pot sticker Gyoza
Dipping Sauce. I can't find it in the stores so I will be trying to
recreate it myself.

Ingredients: Water, Soy Sauce, Distilled Vinegar, Sesame Oil, Salt
Garlic, Capsicum.

Anyone want to advise me about the last item? I know capsicum is
pepper, but in what form and what type I should use?
[snip]

I'd think dried red pepper flakes would be easiest. You could use the
whole dried red chiles that Asian markets have but it's hard to
control heat using them. -aem

I'd probably use a tad of sambal oelek, but not everyone has that on hand.

--
Jean B.

"kuvasz guy" wrote

On Jun 8, 10:23 am, "Nancy Young" wrote:
"kuvasz guy" wrote

On Jun 8, 9:28 am, "Nancy Young" wrote:

Scroll down on this website for the recipe:

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=17548
I think it's time for an rfc road trip to the Dumpling House...

Heh, is that next to the Potsticker Palace?

most likely... it was mentioned in the link you posted.

(laugh) I didn't even notice it. I was just looking for anywhere that
had the recipe. That would be a road trip, San Francisco.

nancy

On Jun 8, 11:14*am, "Nancy Young" wrote:
"kuvasz guy" wrote

On Jun 8, 10:23 am, "Nancy Young" wrote:
"kuvasz guy" wrote

On Jun 8, 9:28 am, "Nancy Young" wrote:

Scroll down on this website for the recipe:

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=17548
I think it's time for an rfc road trip to the Dumpling House...

Heh, is that next to the Potsticker Palace?
most likely... *it was mentioned in the link you posted.

(laugh) *I didn't even notice it. *I was just looking for anywhere that
had the recipe. *That would be a road trip, San Francisco.

nancy

come ON, woman! from the page:

"If you are ever in New York, PLEASE go to The Dumpling House and try
theirs (it's on an alley in Chinatown)."

Now I'm hungry... lol...

Nancy Young wrote:


My favorite pot sticker sauce is Dynasty brand Pot sticker Gyoza
Dipping Sauce. I can't find it in the stores so I will be trying to
recreate it myself.

Ingredients: Water, Soy Sauce, Distilled Vinegar, Sesame Oil, Salt
Garlic, Capsicum.

Anyone want to advise me about the last item? I know capsicum is
pepper, but in what form and what type I should use?




The simplest is to just mix in some chili oil to your taste. I would
omit the additional salt because soy sauce already has a lot. I also
like to add some thinly sliced green onions and some finely chopped ginger.

It is worthwhile making it. Those bottled sauces just never taste right.


While you're at it, you should try making your own pot stickers, it's
well worth the effort. I make up a lot and freeze them on a sheet
so they don't stick together. Once they are frozen, put them in a
freezer bag. The reason for this is you wouldn't just make
12 pot stickers, at least I wouldn't. While you have all the ingredients,
you make a whole recipe.

Scroll down on this website for the recipe:

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=17548

nancy

Nancy Young wrote:

"kuvasz guy" wrote

On Jun 8, 10:23 am, "Nancy Young" wrote:
"kuvasz guy" wrote

On Jun 8, 9:28 am, "Nancy Young" wrote:

Scroll down on this website for the recipe:

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=17548
I think it's time for an rfc road trip to the Dumpling House...

Heh, is that next to the Potsticker Palace?

most likely... it was mentioned in the link you posted.

(laugh) I didn't even notice it. I was just looking for anywhere that
had the recipe. That would be a road trip, San Francisco.

nancy

The best restaurant dumplings I have ever had in the US are from a
little dumpling shop on Eldridge St in NYC Chinatown (Prosperity
Dumpling). The shop is about 8 feet wide and there are two little wall
mounted counters on each side in front of the kitchen. They assemble
everything there and cook them on a cast iron dumpling stove that he
brought from Taiwan. The guy is intensely serious about making good
dumplings.

On Sun, 08 Jun 2008 03:54:33 -0400, wrote:

Thanks but no replies needed. I should have Googled it first. Several sites list
the TGIF recipe. Thanks anyway. (And I'd try to make the pot stickers myself but
I have NEVER had any luck making dough.)

well, here's a dipping sauce recipe anyway:

combine the ingredients:

1/4 cup soy sauce
2 TBS each rice vinegar, mirin and water
1 tsp chili oil (optional)
1/2 tsp toasted sesame oil
1 medium scallion, white and green part, minced
(1 tsp cider vinegar)

*

i usually make half, without the scallions (don't usually have),
definitely with chili oil. the tsp. of cider vinegar is my addition.
it's quick and good. (passed along by someone from america's test
kitchen.)

your pal,
blake

Jean B. wrote:
aem wrote:
On Jun 8, 6:28 am, "Nancy Young" wrote:
My favorite pot sticker sauce is Dynasty brand Pot sticker Gyoza
Dipping Sauce. I can't find it in the stores so I will be trying to
recreate it myself.

Ingredients: Water, Soy Sauce, Distilled Vinegar, Sesame Oil, Salt
Garlic, Capsicum.

Anyone want to advise me about the last item? I know capsicum is
pepper, but in what form and what type I should use?
[snip]

I'd think dried red pepper flakes would be easiest. You could use the
whole dried red chiles that Asian markets have but it's hard to
control heat using them. -aem

I'd probably use a tad of sambal oelek, but not everyone has that on hand.


Why not?

A squirt of sriacha would also work since its garlic and vinegar are
also components of the sauce.

sf wrote:
On Sun, 8 Jun 2008 09:28:16 -0400, "Nancy Young"
wrote:

Ingredients: Water, Soy Sauce, Distilled Vinegar, Sesame Oil, Salt
Garlic, Capsicum.

Anyone want to advise me about the last item? I know capsicum is
pepper, but in what form and what type I should use?

Go to the market and buy hot chili oil. The sesame oil is what gives
you the most flavor bang for the buck, get the asian kind in a small
bottle.


Chili oil is also easy to make if necessary. Just crush a big handful of
dried red peppers and fry them in a mild oil for a couple minutes. Let
cool and strain.

"George" wrote

Nancy Young wrote:

My favorite pot sticker sauce is Dynasty brand Pot sticker Gyoza
Dipping Sauce. I can't find it in the stores so I will be trying to
recreate it myself.

Ingredients: Water, Soy Sauce, Distilled Vinegar, Sesame Oil, Salt
Garlic, Capsicum.

Anyone want to advise me about the last item? I know capsicum is
pepper, but in what form and what type I should use?

The simplest is to just mix in some chili oil to your taste. I would omit
the additional salt because soy sauce already has a lot. I also like to
add some thinly sliced green onions and some finely chopped ginger.

It is worthwhile making it. Those bottled sauces just never taste right.

Thanks everyone, I'll look for the chili oil. I really like the Dynasty
stuff, but I also know I should make my own. And sure beats wasting
time trying to find someplace that carries it.

nancy

George wrote in
:

Jean B. wrote:
aem wrote:
On Jun 8, 6:28 am, "Nancy Young" wrote:
My favorite pot sticker sauce is Dynasty brand Pot sticker Gyoza
Dipping Sauce. I can't find it in the stores so I will be trying
to recreate it myself.

Ingredients: Water, Soy Sauce, Distilled Vinegar, Sesame Oil, Salt
Garlic, Capsicum.

Anyone want to advise me about the last item? I know capsicum is
pepper, but in what form and what type I should use?
[snip]

I'd think dried red pepper flakes would be easiest. You could use
the whole dried red chiles that Asian markets have but it's hard to
control heat using them. -aem

I'd probably use a tad of sambal oelek, but not everyone has that on
hand.


Why not?

A squirt of sriacha would also work since its garlic and vinegar are
also components of the sauce.

I'd go with using fish sauce instead of the soy sauce, toasted sesame
seed oil just a bit, lime juice instead of the vinegar, minced garlic,
minced purple shallot and heavy on the sweet chilli sauce. Adding a
little sherry (say a tsp or 2 max) if it turns out not thin enough. The
sherry I'd use is the sherry I store my ginger in.

I believe the flavours of lime, ginger, garlic, sweetness and heat are
the minimum reqirements in a Asian dipping sauce. Especially if you're
not Asian and you're making it.

--

The house of the burning beet-Alan

In article ,
"Nancy Young" wrote:


My favorite pot sticker sauce is Dynasty brand Pot sticker Gyoza
Dipping Sauce. I can't find it in the stores so I will be trying to
recreate it myself.

Ingredients: Water, Soy Sauce, Distilled Vinegar, Sesame Oil, Salt
Garlic, Capsicum.

Anyone want to advise me about the last item? I know capsicum is
pepper, but in what form and what type I should use?

[Dan looks over his shoulder furtively]

I use Tabasco sauce. It's already out and on the table. Any kind of
Chinese hot stuff would work, though (hot oil, hot bean paste).

I don't measure, but I use half and half soy sauce and rice wine
vinegar, a few drops of toasted sesame oil, and hot sauce to taste.

--
Dan Abel
Petaluma, California USA

Nancy Young wrote:

"kuvasz guy" wrote

On Jun 8, 9:28 am, "Nancy Young" wrote:

Scroll down on this website for the recipe:

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=17548

I think it's time for an rfc road trip to the Dumpling House...

Heh, is that next to the Potsticker Palace?


Here ya go, it's a real place here in Chicawgo, some excerpts from a long
thread (nice pix are included, click on the link); it's somewhat
incongruously located in the traditionally Irish South Side nabe of
Bridgeport:

http://www.lthforum.com/bb/viewtopic.php?t=712

"The Essentials: Ed's Potsticker House

Number four in my series of The Essential Chicago Restaurants. Don't miss a
single thrill-packed installment!

I wrote a while back about Ssyal being the least likely place for me to have
discovered on my own without my fellow Chowists sussing it out, a Korean
healthy soup place on west Lawrence. But in fact, at least I have actually
driven past Ssyal on a fairly regular basis, a few times a year at least.
Where there are tons of restaurants located in areas where I simply never go
at all, which surely all score an equal zero on the
Mike-would-have-stopped-in-there-someday scale, the way every restaurant in
Youngstown, Ohio or Provo, Utah, no matter how excellent, does.

One is Ed's Potsticker House. Let's count the reasons why Mike would never
have gone the

1) Located very conveniently half a block south of Halsted and 31st, just
past the park that columnist John Kass said should be named for the Hired
Trucks our tax dollars lavishly rented from a Daley pal, and in between body
shops and tool & die places on the far edge of Bridgeport/Chinatown;

2) It's named Ed's Potsticker House. As in, House of Greasy 1950s Schaumburg
Chinese. At Christmas, my mom makes some 50s-style
sausage-and-applesauce-and-sugar buffet dish which I have always called Ed's
House of Candied Weenies, as that seems to sum up everything dated about and
wrong with, and yet undeniably irresistible about, that dish (fat and
sugar-- pass it over here!)

3) Decor lives up to the fusty 50s name.

Now let's list the reasons why I have been the

1) Because somebody else discovered that it was pretty much the opposite of
everything its name implied (who that was and how they found it, I have no
idea) and wrote about it on another board.

2) Because a billion incredibly learned posts followed digging deeply into
the authentic cuisine to be found there, the derivation of the soup
dumplings, the precise transliteration of the Chinese names for the dishes,
and tons of other things.

If a place called Ed's can earn that kind of devotion, can warrant that
level of minute investigation, then I guess I can get my northside ass down
to 31st and Halsted to eat there.

As indeed I did yesterday with GWiv and Steve Z after we followed him to
Peoria Packing Co. for a walk-in-fridge-conducted master class in barbecue
meat selection. As befits a group of just three, we only ordered a few
things at lunch-- only five or six dishes total, practically a mere snack--
so the meal doesn't compare to my first visit, an elaborate lunch for 20 or
so. But throughout, Ed's demonstrated not only why it's probably the best
restaurant named Ed's you've ever been to or ever will, but that it is one
of the most accomplished Chinese restaurants in the city..."

----------------------------------

"The potstickers came out first, crispy and light with a nice, clean porky
flavor. I often find that potstickers contain so many ingredients ground up
together that they can taste garbagey. These were perfect--they tasted like
fresh, gingery pork..."

---------------------------------

"I was at Ed's about 10 days ago. As much as we promised ourselves not to
order the same stuff again, we pretty much broke our promise.

Who can beat scallion pancakes swabbed with hoisin sauce, stuffed with
canadian bacon-type ham and sprinkled with green onion slivers? Followed by
mung bean salad, don't forget to liberally apply the fresh made mustard,
black vinegar and tahini sauce. Absence of any of the three sauce
ingrediants and you are missing the culinary boat.

The fish flavored eggplant isn't at all fish-flavored, the corn starch
rolled and fried eggplant is crunchy texture heaven.

Cumin lamb followed by a whole tilapia with homestyle yellow bean sauce.
Fight over the fins and cheeks!

You will note we did not have the soup dumplings or their signature pot
stickers. We just didn't think about it.

If I got to Ed's more often, I guess I would explore the menu more. My
problem is the hits are so spectacular, I need to revisit them first before
moving on ... I guess I need to visit a little more often! "

/

"Dan Abel" wrote

"Nancy Young" wrote:

Ingredients: Water, Soy Sauce, Distilled Vinegar, Sesame Oil, Salt
Garlic, Capsicum.

Anyone want to advise me about the last item? I know capsicum is
pepper, but in what form and what type I should use?

[Dan looks over his shoulder furtively]

(laugh) Brave man.

I use Tabasco sauce. It's already out and on the table. Any kind of
Chinese hot stuff would work, though (hot oil, hot bean paste).

I don't measure, but I use half and half soy sauce and rice wine
vinegar, a few drops of toasted sesame oil, and hot sauce to taste.

Thanks very much. I'll be making a new batch of potstickers
soon. And making my own dipping sauce.

nancy

Moon Palace in Chicago's Chinatown always had the best Potstickers IMO.
Always on the table, is Rice Vinegar, Soy, and a Hot Red Pepper in oil.
They will bring a Dipping Sauce if you ask. Darn shame I'm 1200 miles
away from them now. Was one of my fav places in Chicago. Thier Beef, or
Chicken with Two Delicacies (Black Mushroom-Bamboo Shoots) with Pan
Fried Chow Fun Noodles on the side were my favorite dishes. Mark