Nancy Young wrote:

wrote

I've come to fall in love with the pot stickers at TGI Fridays, but I
can't get
there that often as the closest is 20 miles away. But I just saw pot
stickers in
the frozen food aisle at the grocery today. I want to try them but I'd
like to
know what the dipping sauce is. Has anyone had them at TGIF's? If so, do
you
know what they serve for dipping? It's a very thin sauce. Could it be
straight
soy sauce or would that be too salty? Thanks.

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?

Red chile. Different reds will give different tastes...thinly sliced red
Thai chiles work nicely (let them sit in the sauce for a while). I use
my homemade chile vinegar: whole thin red chiles steeped in white
vinegar. Refill the bottle as needed.


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

Dan Abel wrote:

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.

Trying using chinese black vinegar or even malt vinegar for a much
better flavor than just rice [wine] vinegar.

-sw

In article ,
"Nancy Young" wrote:

"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.

If you can find Kim Lan brand (anything), it'll be pretty good.

Isaac

blake murphy wrote:

1/2 tsp toasted sesame oil

I tried toasting sesame oil once. Made a helluva mess out of the toaster.


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On Sun 08 Jun 2008 09:48:25p, Blinky the Shark told us...

blake murphy wrote:

1/2 tsp toasted sesame oil

I tried toasting sesame oil once. Made a helluva mess out of the toaster.



You probably poured it in too fast.

--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/08(VIII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Subdominant: Chief officer aboard a
submarine.
-------------------------------------------

On Mon, 09 Jun 2008 04:51:18 GMT, Wayne Boatwright
wrote:

On Sun 08 Jun 2008 09:48:25p, Blinky the Shark told us...

blake murphy wrote:

1/2 tsp toasted sesame oil

I tried toasting sesame oil once. Made a helluva mess out of the toaster.



You probably poured it in too fast.


LOL

--
See return address to reply by email
remove the smile first

Wayne Boatwright wrote:

On Sun 08 Jun 2008 09:48:25p, Blinky the Shark told us...

blake murphy wrote:

1/2 tsp toasted sesame oil

I tried toasting sesame oil once. Made a helluva mess out of the
toaster.

You probably poured it in too fast.

You're probably right...


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Killing all posts from Google Groups
The Usenet Improvement Project -- http://improve-usenet.org
Found 5/08: a free GG-blocking news *feed* -- http://usenet4all.se

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


wrote

I've come to fall in love with the pot stickers at TGI Fridays, but I
can't get
there that often as the closest is 20 miles away. But I just saw pot
stickers in
the frozen food aisle at the grocery today. I want to try them but I'd
like to
know what the dipping sauce is. Has anyone had them at TGIF's? If so, do
you
know what they serve for dipping? It's a very thin sauce. Could it be
straight
soy sauce or would that be too salty? Thanks.

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?


i would use chili oil (sometimes called red oil). it comes in small
bottles and should be refrigerated. it's not terribly expensive.

your pal,
blake

Nancy Young wrote:




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

No one volunteered to mail you some? I have a huge Asian grocery near me
- which I visit just about every Friday. I have seen the Dynasty brand
- not specifically the dipping sauce but if they it have I'd be happy to
mail you some.....

For the record - my dipping sauce is usually soy, rice vinegar and chili
garlic sauce. My son likes to add a smidge of the liquid from the jar of
pickled jalapenos for more heat.

Tracy

On Mon, 09 Jun 2008 12:46:52 -0400, Tracy wrote:

Nancy Young wrote:




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

No one volunteered to mail you some? I have a huge Asian grocery near me
- which I visit just about every Friday. I have seen the Dynasty brand
- not specifically the dipping sauce but if they it have I'd be happy to
mail you some.....

For the record - my dipping sauce is usually soy, rice vinegar and chili
garlic sauce. My son likes to add a smidge of the liquid from the jar of
pickled jalapenos for more heat.

You can get the heat from chili oil. Maybe a sesame-chili oil even.
Tj's has a wasabi oil that's very good. A few drops is all you need.
Jalapeno juice sounds pretty nasty.

Lou

Lou Decruss wrote:
On Mon, 09 Jun 2008 12:46:52 -0400, Tracy wrote:


For the record - my dipping sauce is usually soy, rice vinegar and chili
garlic sauce. My son likes to add a smidge of the liquid from the jar of
pickled jalapenos for more heat.



You can get the heat from chili oil. Maybe a sesame-chili oil even.
Tj's has a wasabi oil that's very good. A few drops is all you need.
Jalapeno juice sounds pretty nasty.

Lou

It's just vinegar - mostly....

http://www.lavictoria.com/en/productsDetail.asp

Tempura jalapeño slices = awesome.

Tracy

On Mon, 09 Jun 2008 14:03:27 -0400, Tracy wrote:

Lou Decruss wrote:
On Mon, 09 Jun 2008 12:46:52 -0400, Tracy wrote:


For the record - my dipping sauce is usually soy, rice vinegar and chili
garlic sauce. My son likes to add a smidge of the liquid from the jar of
pickled jalapenos for more heat.



You can get the heat from chili oil. Maybe a sesame-chili oil even.
Tj's has a wasabi oil that's very good. A few drops is all you need.
Jalapeno juice sounds pretty nasty.

Lou

It's just vinegar - mostly....

But but but......you already have vinegar in it!

http://www.lavictoria.com/en/productsDetail.asp

Link doesn't work for me. But I know what they are. More of a
Mexican item than Asian.

Tempura jalapeño slices = awesome.

That sounds interesting, but I stand by my original statement.

Lou

Lou Decruss wrote:

On Mon, 09 Jun 2008 14:03:27 -0400, Tracy wrote:

Lou Decruss wrote:
On Mon, 09 Jun 2008 12:46:52 -0400, Tracy wrote:


For the record - my dipping sauce is usually soy, rice vinegar and
chili
garlic sauce. My son likes to add a smidge of the liquid from the jar
of
pickled jalapenos for more heat.



You can get the heat from chili oil. Maybe a sesame-chili oil even.
Tj's has a wasabi oil that's very good. A few drops is all you need.
Jalapeno juice sounds pretty nasty.

Lou

It's just vinegar - mostly....

But but but......you already have vinegar in it!

http://www.lavictoria.com/en/productsDetail.asp

Link doesn't work for me. But I know what they are. More of a
Mexican item than Asian.

Tempura jalapeño slices = awesome.

That sounds interesting, but I stand by my original statement.



The juice from those canned japs is so off - putting because it looks so
*icky*...it's only good for dumping down the drain. Then rinse the japs
*thoroughly* to get rid of all the shmutz that was suspended in that gross
liquid.


--
Best
Greg

Lou Decruss wrote:
On Mon, 09 Jun 2008 14:03:27 -0400, Tracy wrote:



It's just vinegar - mostly....



But but but......you already have vinegar in it!




Yeah, but ...this is a 19 year old kid we are talking about. He likes
the hot vinegar addition...and you are entitled to your opinion.

Now that I think about it - I don' t think he adds the rice wine vinegar
when he does this.

-Tracy

Gregory Morrow wrote:

The juice from those canned japs is so off - putting because it looks so
*icky*...it's only good for dumping down the drain. Then rinse the japs
*thoroughly* to get rid of all the shmutz that was suspended in that gross
liquid.



I don't buy jalapeños in a can. The type I buy are in a jar and they
don't have any icky liquid. It is basically vinegar and salt. No ick -
more like what you find in a pickle jar.
But, again, you are entitled to your opinion.

-Tracy