On Alan aka ha's recommendation, I picked up one of those
plastic dumpling makers. Specifically, the Joyce Chen
"Dumplings Plus" ... it looks to me like something that
should work, then you buy it and try it and toss it in the
trash because it's worthless.

I'll be darned, I made up a slew of potstickers with minimum
fuss and muss, usually that is one messy job.

Thanks, ha!

nancy (failed at dipping sauce, will try again)

Nancy Young wrote:
>
> On Alan aka ha's recommendation, I picked up one of those
> plastic dumpling makers. Specifically, the Joyce Chen
> "Dumplings Plus" ... it looks to me like something that
> should work, then you buy it and try it and toss it in the
> trash because it's worthless.
>
> I'll be darned, I made up a slew of potstickers with minimum
> fuss and muss, usually that is one messy job.
>
> Thanks, ha!
>
> nancy (failed at dipping sauce, will try again)

If you can be bothered to make your own pasta dough, can place the
crimper under the sheet of dough, place some filling on the dough and
fold it over/crimp from underneath. Don't even need to buy the
ready-made circles or squares of dough.

"Nancy Young" > wrote in news:9q2dnSRHS4znt-
:

> On Alan aka ha's recommendation, I picked up one of those
> plastic dumpling makers. Specifically, the Joyce Chen
> "Dumplings Plus" ... it looks to me like something that
> should work, then you buy it and try it and toss it in the
> trash because it's worthless.
>
> I'll be darned, I made up a slew of potstickers with minimum
> fuss and muss, usually that is one messy job.
>
> Thanks, ha!
>
> nancy (failed at dipping sauce, will try again)
>

Sorry to hear that it was crud.

--

The house of the burning beet-Alan

hahabogus wrote:
> "Nancy Young" > wrote

>> On Alan aka ha's recommendation, I picked up one of those
>> plastic dumpling makers. Specifically, the Joyce Chen
>> "Dumplings Plus" ... it looks to me like something that
>> should work, then you buy it and try it and toss it in the
>> trash because it's worthless.
>>
>> I'll be darned, I made up a slew of potstickers with minimum
>> fuss and muss, usually that is one messy job.
>>
>> Thanks, ha!
>>
>> nancy (failed at dipping sauce, will try again)
>>
>
> Sorry to hear that it was crud.

Did I mess up? I was quite pleased with the potsticker
thing.

The dipping sauce, I tried to wing it and made it way too hot.

nancy

"Nancy Young" > wrote in
:

> hahabogus wrote:
>> "Nancy Young" > wrote
>
>>> On Alan aka ha's recommendation, I picked up one of those
>>> plastic dumpling makers. Specifically, the Joyce Chen
>>> "Dumplings Plus" ... it looks to me like something that
>>> should work, then you buy it and try it and toss it in the
>>> trash because it's worthless.
>>>
>>> I'll be darned, I made up a slew of potstickers with minimum
>>> fuss and muss, usually that is one messy job.
>>>
>>> Thanks, ha!
>>>
>>> nancy (failed at dipping sauce, will try again)
>>>
>>
>> Sorry to hear that it was crud.
>
> Did I mess up? I was quite pleased with the potsticker
> thing.
>
> The dipping sauce, I tried to wing it and made it way too hot.
>
> nancy
>

Oh I thought the dumpling maker was crud from the post...glad to hear it
worked out ok.

Are we going to have to send you to Dipping sauce school?

--

The house of the burning beet-Alan

Nancy Young wrote:
> On Alan aka ha's recommendation, I picked up one of those plastic
> dumpling makers. Specifically, the Joyce Chen "Dumplings Plus" ... it
> looks to me like something that should work, then you buy it and try it
> and toss it in the
> trash because it's worthless.
>
> I'll be darned, I made up a slew of potstickers with minimum fuss and
> muss, usually that is one messy job.
>
> Thanks, ha!
>
> nancy (failed at dipping sauce, will try again)

Do you have a photo of your plastic dumpling maker? I would not mind
trying it. Good luck on your next sauce.

Becca

Arri London wrote:
> Nancy Young wrote:

>> I'll be darned, I made up a slew of potstickers with minimum
>> fuss and muss, usually that is one messy job.

> If you can be bothered to make your own pasta dough,

Heh, when I was whining about how I couldn't find gyoza
wrappers, people were nice enough to tell me how to make
them myself. Luckily for me, I found them and they are
maybe $1 for a whole bunch.

I had trouble picturing your method, though. Maybe
I'll try making my own dough next time, but that will be
some time away as I have a few dozen potstickers in the
freezer.

nancy

Becca > wrote in news:6dt0keF46nefU2
@mid.individual.net:

> Nancy Young wrote:
>> On Alan aka ha's recommendation, I picked up one of those plastic
>> dumpling makers. Specifically, the Joyce Chen "Dumplings Plus" ... it
>> looks to me like something that should work, then you buy it and try
it
>> and toss it in the
>> trash because it's worthless.
>>
>> I'll be darned, I made up a slew of potstickers with minimum fuss and
>> muss, usually that is one messy job.
>>
>> Thanks, ha!
>>
>> nancy (failed at dipping sauce, will try again)
>
> Do you have a photo of your plastic dumpling maker? I would not mind
> trying it. Good luck on your next sauce.
>
> Becca

http://tinyurl.com/6dtvob looks just like it.

--

The house of the burning beet-Alan

Becca wrote:
> Nancy Young wrote:
>> On Alan aka ha's recommendation, I picked up one of those plastic
>> dumpling makers. Specifically, the Joyce Chen "Dumplings Plus" ...

> Do you have a photo of your plastic dumpling maker? I would not mind
> trying it. Good luck on your next sauce.

Thanks! Heh. I will improve.

http://www.amazon.com/Joyce-Chen-Whi.../dp/B0000DDVXX

or:

http://tinyurl.com/6yop4m

nancy

"Nancy Young" > wrote in
:

> Becca wrote:
>> Nancy Young wrote:
>>> On Alan aka ha's recommendation, I picked up one of those plastic
>>> dumpling makers. Specifically, the Joyce Chen "Dumplings Plus" ...
>
>> Do you have a photo of your plastic dumpling maker? I would not mind
>> trying it. Good luck on your next sauce.
>
> Thanks! Heh. I will improve.
>
> http://www.amazon.com/Joyce-Chen-Whi.../dp/B0000DDVXX
>
> or:
>
> http://tinyurl.com/6yop4m
>
> nancy
>
>
>

Myself I'd go overboard and buy the better together set

http://tinyurl.com/5u5d6n


--

The house of the burning beet-Alan

hahabogus wrote:
> "Nancy Young" > wrote

>> Becca wrote:

>>> Do you have a photo of your plastic dumpling maker? I would not mind
>>> trying it.

>> http://tinyurl.com/6yop4m

> Myself I'd go overboard and buy the better together set
>
> http://tinyurl.com/5u5d6n

(laugh) Looks like a scary bunch of dentures.

I remembered that you'd mentioned a set, I happened to see
mine in a store and bought it. That was some time ago, I've
been waiting to use it.

nancy

"Nancy Young" > wrote in
:

> hahabogus wrote:
>> "Nancy Young" > wrote
>
>>> Becca wrote:
>
>>>> Do you have a photo of your plastic dumpling maker? I would not mind
>>>> trying it.
>
>>> http://tinyurl.com/6yop4m
>
>> Myself I'd go overboard and buy the better together set
>>
>> http://tinyurl.com/5u5d6n
>
> (laugh) Looks like a scary bunch of dentures.
>
> I remembered that you'd mentioned a set, I happened to see
> mine in a store and bought it. That was some time ago, I've
> been waiting to use it.
>
> nancy
>

I wasn't the only suggester...but I might of posted a product link. I
vaguely remember the thread.

I'm glad it worked out for you....personally I don't have the patience
for that stuff...the appetite yes but not the patience. Too much
froo-phapha for my liking. (like it? I just invented that word)

--

The house of the burning beet-Alan

hahabogus wrote:
> "Nancy Young" > wrote

>> I remembered that you'd mentioned a set, I happened to see
>> mine in a store and bought it. That was some time ago, I've
>> been waiting to use it.

> I'm glad it worked out for you....personally I don't have the patience
> for that stuff...the appetite yes but not the patience. Too much
> froo-phapha for my liking. (like it? I just invented that word)

I hear ya. That's where cooking shows come in. They made
these potstickers on America's Test Kitchen and it looked
so doable. Not like a froo-phapha thing that would be too
much to bother with.

nancy

"Nancy Young" > wrote in
:

> hahabogus wrote:
>> "Nancy Young" > wrote
>
>>> I remembered that you'd mentioned a set, I happened to see
>>> mine in a store and bought it. That was some time ago, I've
>>> been waiting to use it.
>
>> I'm glad it worked out for you....personally I don't have the patience
>> for that stuff...the appetite yes but not the patience. Too much
>> froo-phapha for my liking. (like it? I just invented that word)
>
> I hear ya. That's where cooking shows come in. They made
> these potstickers on America's Test Kitchen and it looked
> so doable. Not like a froo-phapha thing that would be too
> much to bother with.
>
> nancy
>
>
>

Cooking project today...made a huge pot of Red Gravy AKA spaghetti
sauce...Don't know what I'll eat it on...probably spaghetti squash or
cooked shredded cabbage...Got 14 3cup plastic ubs of the stuff awaiting
cooling to go in chest freezer. Usuall suspect useded ground beef, pork
and turkey...cheap red sauce, wala wala onions, mushrooms, orageno,
basil, crushed red pepper flakes, celery seed, marjoram, fenil, thyme,
green pepper, white wine (outa red)...a little lemon juice as the cheap
red sauce was too sweet. I thought about carrots but the sauce was
already too sweet.

I might add spicy Italian sausage or garlic sausage to the sauce when I
defrost tubs for use.

Making spaghetti squash look better and better, since 2008. -me

--

The house of the burning beet-Alan

Nancy Young > wrote:

> On Alan aka ha's recommendation, I picked up one of those
> plastic dumpling makers. Specifically, the Joyce Chen
> "Dumplings Plus" ... it looks to me like something that
> should work, then you buy it and try it and toss it in the
> trash because it's worthless.
>
> I'll be darned, I made up a slew of potstickers with minimum
> fuss and muss, usually that is one messy job.

You can find three-packs at most kitchen stores for under $10.
Small one for dumplings, medium size one for pierogi, and a large
one for small (7-8") calzones. They don't have the handles, but
that's no real drawback.

-sw

Nancy Young > wrote:

> Arri London wrote:
>> Nancy Young wrote:
>
>>> I'll be darned, I made up a slew of potstickers with minimum
>>> fuss and muss, usually that is one messy job.
>
>> If you can be bothered to make your own pasta dough,
>
> I had trouble picturing your method, though.

Many potsticker crimps don't have the handles so that you can just
press the whole sheet of the dough right down on top of them rather
then cutting out individual circles beforehand.

-sw

Nancy Young > wrote:

> I hear ya. That's where cooking shows come in. They made
> these potstickers on America's Test Kitchen and it looked
> so doable.]

She wasn't very good at wrapping/crimping them. She kept getting
dough in the seal, which is a severe no-no. They were overfilled.

-sw

Sqwertz wrote:
> Nancy Young > wrote:
>
>> I hear ya. That's where cooking shows come in. They made
>> these potstickers on America's Test Kitchen and it looked
>> so doable.]
>
> She wasn't very good at wrapping/crimping them. She kept getting
> dough in the seal, which is a severe no-no. They were overfilled.

I have a tendency to do that, too. So long as they taste good,
what the heck. They haven't exploded on me yet. I was better
about measuring using the crimper, for whatever reason.

nancy

Steve wrote:

> She kept getting dough in the seal, which is a severe no-no.

I'm trying to figure this out. Do you mean she had scraps of dough that fell
into the sealing area? Or did you mean she kept getting FILLING in the seal?

Bob

Bob Terwilliger wrote:
>
> Steve wrote:
>
> > She kept getting dough in the seal, which is a severe no-no.
>
> I'm trying to figure this out. Do you mean she had scraps of dough that fell
> into the sealing area? Or did you mean she kept getting FILLING in the seal?

The latter is what I interpreted, even before you asked
your question. And it still is. Are you a lawyer?

"hahabogus" > wrote in message
...
> "Nancy Young" > wrote in
> :
>
>> Becca wrote:
>>> Nancy Young wrote:
>>>> On Alan aka ha's recommendation, I picked up one of those plastic
>>>> dumpling makers. Specifically, the Joyce Chen "Dumplings Plus" ...
>>
>>> Do you have a photo of your plastic dumpling maker? I would not mind
>>> trying it. Good luck on your next sauce.
>>
>> Thanks! Heh. I will improve.
>>
>> http://www.amazon.com/Joyce-Chen-Whi.../dp/B0000DDVXX
>>
>> or:
>>
>> http://tinyurl.com/6yop4m
>>
>> nancy
>>
>>
>>
>
> Myself I'd go overboard and buy the better together set
>
> http://tinyurl.com/5u5d6n
>
>
> --
>
> The house of the burning beet-Alan

Those look like dentures.

"Nancy Young" > wrote in message
...
> On Alan aka ha's recommendation, I picked up one of those plastic dumpling
> makers. Specifically, the Joyce Chen "Dumplings Plus" ... it looks to me
> like something that should work, then you buy it and try it and toss it in
> the
> trash because it's worthless.
>
> I'll be darned, I made up a slew of potstickers with minimum fuss and
> muss, usually that is one messy job.
>
> Thanks, ha!
>
> nancy (failed at dipping sauce, will try again)

Japanese Dipping sauce for Gyoza.


Gyoza Dipping Sauce Recipes

Simple Gyoza Dipping Sauce Recipe
2 Tbsp sesame seed oil
3 Tbsp brown sugar
1/2 cup teriyaki sauce
2 tsp fresh minced ginger
1 Tbsp finely chopped scallions

In a small pot stir brown sugar and sesame seed oil over med-low heat until
sugar melts. Stir in teriyaki sauce and ginger and bring to a simmer. Take
off heat. Pour into a sauce bowl and sprinkle with scallions. Serve with
gyoza.

# 2

Quick Gyoza Dipping Sauce
The recipe serves one person but you can increase the quantities as needed.

1tbsp soy sauce or tamari
1tbsp rice vinegar
A few drops sesame oil

Combine the soy and vinegar, add sesame oil.


I prefer the ratio in # 2 with a little sugar added.


--
Old Scoundrel

(AKA Dimitri)

The UnInmate > wrote:

> Those look like dentures.

Fluoride treatment inserts.

-sw

"Dimitri" > wrote in
:

>
> "Nancy Young" > wrote in message
> ...
>> On Alan aka ha's recommendation, I picked up one of those plastic
>> dumpling makers. Specifically, the Joyce Chen "Dumplings Plus" ...
>> it looks to me like something that should work, then you buy it and
>> try it and toss it in the
>> trash because it's worthless.
>>
>> I'll be darned, I made up a slew of potstickers with minimum fuss and
>> muss, usually that is one messy job.
>>
>> Thanks, ha!
>>
>> nancy (failed at dipping sauce, will try again)
>
> Japanese Dipping sauce for Gyoza.
>
>
> Gyoza Dipping Sauce Recipes
>
> Simple Gyoza Dipping Sauce Recipe
> 2 Tbsp sesame seed oil
> 3 Tbsp brown sugar
> 1/2 cup teriyaki sauce
> 2 tsp fresh minced ginger
> 1 Tbsp finely chopped scallions
>
> In a small pot stir brown sugar and sesame seed oil over med-low heat
> until sugar melts. Stir in teriyaki sauce and ginger and bring to a
> simmer. Take off heat. Pour into a sauce bowl and sprinkle with
> scallions. Serve with gyoza.
>
> # 2
>
> Quick Gyoza Dipping Sauce
> The recipe serves one person but you can increase the quantities as
> needed.
>
> 1tbsp soy sauce or tamari
> 1tbsp rice vinegar
> A few drops sesame oil
>
> Combine the soy and vinegar, add sesame oil.
>
>
> I prefer the ratio in # 2 with a little sugar added.
>
>

Me I'm more of an adultrated plum sauce lover.

--

The house of the burning beet-Alan

Dimitri wrote:
> "Nancy Young" > wrote

>> nancy (failed at dipping sauce, will try again)
>
> Japanese Dipping sauce for Gyoza.

(snipped recipes)

Thanks a million! It's my next project, to make decent
dipping sauce.

nancy

Dimitri > wrote:

> "Nancy Young" > wrote in message
> ...
>> On Alan aka ha's recommendation, I picked up one of those plastic dumpling
>> makers. Specifically, the Joyce Chen "Dumplings Plus" ... it looks to me
>> like something that should work, then you buy it and try it and toss it in
>> the
>> trash because it's worthless.
>>
>> I'll be darned, I made up a slew of potstickers with minimum fuss and
>> muss, usually that is one messy job.
>>
>> Thanks, ha!
>>
>> nancy (failed at dipping sauce, will try again)
>
> Japanese Dipping sauce for Gyoza.
>
> Gyoza Dipping Sauce Recipes
>
> Simple Gyoza Dipping Sauce Recipe
> 2 Tbsp sesame seed oil
> 3 Tbsp brown sugar
> 1/2 cup teriyaki sauce
> 2 tsp fresh minced ginger
> 1 Tbsp finely chopped scallions

Too sweet. Way too sweet with the brown sugar and teryaki sauce.
Too much sesame oil. Ginger should be i nthe pot-stickers.

Standard recipe is:

2 T Black Rice Vinegar
2 T Soy Sauce
2 ts sesame oil
chopped green onions.
(Sugar is optional, but add 1-2 ts if you like sweet)
(Sriracha is optional for spicy version)

-sw

"Dimitri" > wrote in message
...
>
> "Nancy Young" > wrote in message
> ...
>> On Alan aka ha's recommendation, I picked up one of those plastic
>> dumpling makers. Specifically, the Joyce Chen "Dumplings Plus" ... it
>> looks to me like something that should work, then you buy it and try it
>> and toss it in the
>> trash because it's worthless.
>>
>> I'll be darned, I made up a slew of potstickers with minimum fuss and
>> muss, usually that is one messy job.
>>
>> Thanks, ha!
>>
>> nancy (failed at dipping sauce, will try again)
>
> Japanese Dipping sauce for Gyoza.
>
>
> Gyoza Dipping Sauce Recipes
>
> Simple Gyoza Dipping Sauce Recipe
> 2 Tbsp sesame seed oil
> 3 Tbsp brown sugar
> 1/2 cup teriyaki sauce
> 2 tsp fresh minced ginger
> 1 Tbsp finely chopped scallions
>
> In a small pot stir brown sugar and sesame seed oil over med-low heat
> until sugar melts. Stir in teriyaki sauce and ginger and bring to a
> simmer. Take off heat. Pour into a sauce bowl and sprinkle with scallions.
> Serve with gyoza.
>
> # 2
>
> Quick Gyoza Dipping Sauce
> The recipe serves one person but you can increase the quantities as
> needed.
>
> 1tbsp soy sauce or tamari
> 1tbsp rice vinegar
> A few drops sesame oil
>
> Combine the soy and vinegar, add sesame oil.
>
>
> I prefer the ratio in # 2 with a little sugar added.
>
>
> --
> Old Scoundrel
>
> (AKA Dimitri)

The second one looks like a really small quantity, but I guess one person
doesn't need much. What's the diff between teriyaki sauce (the base of the
first) and soy sauce (the base of the second)?

Sesame oil, BTW, is my favourite oil. Adds a special touch of extra flavour
to everything except pastries.

On Sun, 13 Jul 2008 13:31:43 -0400, Nancy Young wrote in
>:
> Dimitri wrote:
> > "Nancy Young" > wrote
>
> >> nancy (failed at dipping sauce, will try again)
> >
> > Japanese Dipping sauce for Gyoza.
>
> (snipped recipes)
>
> Thanks a million! It's my next project, to make decent
> dipping sauce.
>
> nancy
>


let me know the secret once you have cracked it!

"The UnInmate" > wrote in message
...

<snip>

>> Old Scoundrel
>>
>> (AKA Dimitri)
>
> The second one looks like a really small quantity, but I guess one person
> doesn't need much. What's the diff between teriyaki sauce (the base of the
> first) and soy sauce (the base of the second)?
>
> Sesame oil, BTW, is my favourite oil. Adds a special touch of extra
> flavour to everything except pastries.

Toasted Sesame oil.


--
Old Scoundrel

(AKA Dimitri)

Dimitri wrote:
>
> "The UnInmate" > wrote in message
> ...
>
> <snip>
>
>>> Old Scoundrel
>>>
>>> (AKA Dimitri)
>>
>> The second one looks like a really small quantity, but I guess one
>> person doesn't need much. What's the diff between teriyaki sauce (the
>> base of the first) and soy sauce (the base of the second)?
>>
>> Sesame oil, BTW, is my favourite oil. Adds a special touch of extra
>> flavour to everything except pastries.
>
> Toasted Sesame oil.
>
Yeah, with a bit of soy sauce, a touch of sherry and some minced scallions!

In article >,
"The UnInmate" > wrote:

> The second one looks like a really small quantity, but I guess one person
> doesn't need much. What's the diff between teriyaki sauce (the base of the
> first) and soy sauce (the base of the second)?

Teriyaki sauce involves ginger among other things and tastes sweeter.
--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene

Dimitri wrote:
>
> "Nancy Young" > wrote in message
> ...
>> On Alan aka ha's recommendation, I picked up one of those plastic
>> dumpling makers. Specifically, the Joyce Chen "Dumplings Plus" ... it
>> looks to me like something that should work, then you buy it and try
>> it and toss it in the
>> trash because it's worthless.
>>
>> I'll be darned, I made up a slew of potstickers with minimum fuss and
>> muss, usually that is one messy job.
>>
>> Thanks, ha!
>>
>> nancy (failed at dipping sauce, will try again)
>
> Japanese Dipping sauce for Gyoza.
>
>
> Gyoza Dipping Sauce Recipes
>
> Simple Gyoza Dipping Sauce Recipe
> 2 Tbsp sesame seed oil
> 3 Tbsp brown sugar
> 1/2 cup teriyaki sauce
> 2 tsp fresh minced ginger
> 1 Tbsp finely chopped scallions
>
> In a small pot stir brown sugar and sesame seed oil over med-low heat
> until sugar melts. Stir in teriyaki sauce and ginger and bring to a
> simmer. Take off heat. Pour into a sauce bowl and sprinkle with
> scallions. Serve with gyoza.
>
> # 2
>
> Quick Gyoza Dipping Sauce
> The recipe serves one person but you can increase the quantities as needed.
>
> 1tbsp soy sauce or tamari
> 1tbsp rice vinegar
> A few drops sesame oil
>
> Combine the soy and vinegar, add sesame oil.
>
>
> I prefer the ratio in # 2 with a little sugar added.
>
>
I think the #1 would be way too sweet. Classic gyoza dipping sauces seem
to be pretty similar and a lot closer to #2.

Nancy Young wrote:
> hahabogus wrote:
>> "Nancy Young" > wrote
>
>>> On Alan aka ha's recommendation, I picked up one of those
>>> plastic dumpling makers. Specifically, the Joyce Chen
>>> "Dumplings Plus" ... it looks to me like something that
>>> should work, then you buy it and try it and toss it in the
>>> trash because it's worthless.
>>>
>>> I'll be darned, I made up a slew of potstickers with minimum
>>> fuss and muss, usually that is one messy job.
>>>
>>> Thanks, ha!
>>>
>>> nancy (failed at dipping sauce, will try again)
>>>
>>
>> Sorry to hear that it was crud.
>
> Did I mess up? I was quite pleased with the potsticker
> thing.
>
> The dipping sauce, I tried to wing it and made it way too hot.
>
> nancy

A good alternate method is to add the heat per your taste by squirting
some sriracha on the dumplings after dipping. A number of the little
dumpling only type shops do it that way by serving dipping sauce and
having bottles of sriracha on the counter.

Sqwertz > wrote:

> She wasn't very good at wrapping/crimping them. She kept getting
> dough in the seal, which is a severe no-no.

Uhhh, I meant "...getting the FILLING in the seal." Duh.

-sw

"hobo" > wrote in message
. ..
> On Sun, 13 Jul 2008 13:31:43 -0400, Nancy Young wrote in
> >:
>> Dimitri wrote:
>> > "Nancy Young" > wrote
>>
>> >> nancy (failed at dipping sauce, will try again)
>> >
>> > Japanese Dipping sauce for Gyoza.
>>
>> (snipped recipes)
>>
>> Thanks a million! It's my next project, to make decent
>> dipping sauce.
>>
>> nancy
>>
>
>
> let me know the secret once you have cracked it!

1/4 cup soy sauce
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1 teaspoon slice scalions
1 teaspoon chopped garlic
touch of hot chili oil or chili paste to taste

Paul

Nancy Young wrote:
>
> Arri London wrote:
> > Nancy Young wrote:
>
> >> I'll be darned, I made up a slew of potstickers with minimum
> >> fuss and muss, usually that is one messy job.
>
> > If you can be bothered to make your own pasta dough,
>
> Heh, when I was whining about how I couldn't find gyoza
> wrappers, people were nice enough to tell me how to make
> them myself. Luckily for me, I found them and they are
> maybe $1 for a whole bunch.


They do freeze well.

>
> I had trouble picturing your method, though. Maybe
> I'll try making my own dough next time, but that will be
> some time away as I have a few dozen potstickers in the
> freezer.
>
> nancy

Just lay the sheet of dough over the open crimper. After filling, pick
up one edge of the crimper and fold/cut the dough. Then slide the
re-opened crimper under the next section of dough and do it again. Goes
fast enough after a bit of practise.

On Sun, 13 Jul 2008 08:08:03 -0700, "Dimitri" >
wrote:

>
>"Nancy Young" > wrote in message
...
>> On Alan aka ha's recommendation, I picked up one of those plastic dumpling
>> makers. Specifically, the Joyce Chen "Dumplings Plus" ... it looks to me
>> like something that should work, then you buy it and try it and toss it in
>> the
>> trash because it's worthless.
>>
>> I'll be darned, I made up a slew of potstickers with minimum fuss and
>> muss, usually that is one messy job.
>>
>> Thanks, ha!
>>
>> nancy (failed at dipping sauce, will try again)
>
>Japanese Dipping sauce for Gyoza.
>
>
>Gyoza Dipping Sauce Recipes
>
>Simple Gyoza Dipping Sauce Recipe
>2 Tbsp sesame seed oil
>3 Tbsp brown sugar
>1/2 cup teriyaki sauce
>2 tsp fresh minced ginger
>1 Tbsp finely chopped scallions
>
>In a small pot stir brown sugar and sesame seed oil over med-low heat until
>sugar melts. Stir in teriyaki sauce and ginger and bring to a simmer. Take
>off heat. Pour into a sauce bowl and sprinkle with scallions. Serve with
>gyoza.
>
># 2
>
>Quick Gyoza Dipping Sauce
>The recipe serves one person but you can increase the quantities as needed.
>
>1tbsp soy sauce or tamari
>1tbsp rice vinegar
>A few drops sesame oil
>
>Combine the soy and vinegar, add sesame oil.
>
>
>I prefer the ratio in # 2 with a little sugar added.

i would add some chili oil and a little cider vinegar to both.
vinegar is maybe not traditional.

your pal,
blake
** Posted from http://www.teranews.com **

On Sun, 13 Jul 2008 13:31:43 -0400, "Nancy Young" >
wrote:

>Dimitri wrote:
>> "Nancy Young" > wrote
>
>>> nancy (failed at dipping sauce, will try again)
>>
>> Japanese Dipping sauce for Gyoza.
>
>(snipped recipes)
>
>Thanks a million! It's my next project, to make decent
>dipping sauce.
>
>nancy

it should be duck soup compared to making the gyoza.

your pal,
blake
** Posted from http://www.teranews.com **

On Mon, 14 Jul 2008 01:09:59 -0700, "Paul M. Cook" >
wrote:

>
>"hobo" > wrote in message
...
>> On Sun, 13 Jul 2008 13:31:43 -0400, Nancy Young wrote in
>> >:
>>> Dimitri wrote:
>>> > "Nancy Young" > wrote
>>>
>>> >> nancy (failed at dipping sauce, will try again)
>>> >
>>> > Japanese Dipping sauce for Gyoza.
>>>
>>> (snipped recipes)
>>>
>>> Thanks a million! It's my next project, to make decent
>>> dipping sauce.
>>>
>>> nancy
>>>
>>
>>
>> let me know the secret once you have cracked it!
>
>1/4 cup soy sauce
>2 tablespoons rice wine vinegar
>1 teaspoon sesame oil
>1 teaspoon slice scalions
>1 teaspoon chopped garlic
>touch of hot chili oil or chili paste to taste
>
>Paul
>

sounds right to me.

your pal,
blake
** Posted from http://www.teranews.com **

Nancy Young wrote:
> Becca wrote:
>> Nancy Young wrote:
>>> On Alan aka ha's recommendation, I picked up one of those plastic
>>> dumpling makers. Specifically, the Joyce Chen "Dumplings Plus" ...
>
>> Do you have a photo of your plastic dumpling maker? I would not mind
>> trying it. Good luck on your next sauce.
>
> Thanks! Heh. I will improve.
>
> http://www.amazon.com/Joyce-Chen-Whi.../dp/B0000DDVXX
>
> or:
>
> http://tinyurl.com/6yop4m
>
> nancy

Thanks for the photo!

Becca