Mike's Potsticker Dipping Sauce

Name: Mike's Potsticker Dipping Sauce
Total time: 300 s
Yield: 6 servings
Cuisine: American
Ingredients: ● For The Sauce; 1/4 Cup Soy Sauce; 1/4 Cup Water; 1 tbsp Gochujang Paste [red chilie paste]; 1 tbsp Rice Wine Vinager; 1 tsp Pureed Ginger; 1/2 tbsp Fine Minced Garlic; 2 tbsp Siricha Garlic Sauce; 1/2 tsp Hoisin Sauce [optional]; 2 tbsp Brown Sugar [or more to taste]; 1/2 tsp Granulated Garlic Powder; 1/2 tsp Granulated Onion Powder; 2 tbsp Fine Chopped Green Onions; Handful Of Fresh Cilantro Leaves; ● Garnishes & Sides [as needed]; Fine Shredded Cabbage; Leaves Fresh Cilantro; Chinese Mustard

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Since my 6 & 7 year old culinary students already know how to make pork potstickers, we bought pre-made ones from COSTCO for a quick lunch. Anyway, the packages said they came with a soy dipping sauce. No. No they did not. So, I charged them with making their own. I tell ya. Their dipping sauce ended up super delicious and five minutes fast! It also goes great with sushi and egg rolls!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Saved

Ingredients

5 Minutes

6 servings

● For The Sauce
1/4 CupSoy Sauce
1/4 CupWater
1 tbspGochujang Paste [red chilie paste]
1 tbspRice Wine Vinager
1 tspPureed Ginger
1/2 tbspFine Minced Garlic
2 tbspSiricha Garlic Sauce
1/2 tspHoisin Sauce [optional]
2 tbspBrown Sugar [or more to taste]
1/2 tspGranulated Garlic Powder
1/2 tspGranulated Onion Powder
2 tbspFine Chopped Green Onions
HandfulOf Fresh Cilantro Leaves
● Garnishes & Sides [as needed]
Fine Shredded Cabbage
LeavesFresh Cilantro
Chinese Mustard

Saved

Steps

5 Minutes

1

Here's what you'll need. Cilantro not pictured.
2

Add everything together and mix well. Leave at room temperature.
3

Fry your raw potstickers in Sesame Oil until golden brown. Two minutes on both sides.
4

Consider serving potstickers over fine shredded cabbage. Then, dip and enjoy!

Saved

Cooksnaps

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MMOBRIEN @cook_2891564

on February 08, 2018 14:43

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

Keywords

Onion Welsh Onion Mustard Ginger Cilantro Rice Cabbage Gochujang Soy Garlic Wine

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Mike's Potsticker Dipping Sauce

Mike's Potsticker Dipping Sauce

Ingredients

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