Pot Sticker Sauce

This started years ago when the local delivery joint forgot to include the pot sticker sauce. Google told me I had little in the way of traditional ingredients so I went with soy sauce, Worcestershire, and Texas Pete. Then recently I took an iterative approach of both refining it and getting precise measurements instead of a shake of this and that.

Simmer while mixing the rest of the ingredients

6 T Ponzu

9 Slices Pickled Ginger

Once the below are mixed strain the ponzu into the container and refrigerate

3 T Texas Pete

3 T Worcestershire

3/4 t Sesame oil

2 t Rice Vinegar

8 T Shoyu or 3 T Soy Sauce and 5 T Soy Paste

4 T Brown Sugar

1/8 t Dave's Insanity Sauce (optional)

3 T Fish Sauce (optional)

I also learned to get more repeatable results with getting cold pan directions down which makes this a snap for a fast weeknight meal. It has worked very well for the brand it started with and likewise for another. Others might require adjustments for the second half when you uncover.

1 Cup of water mix with canola oil a dash of sesame oil a dash of chili oil (optional)

1) Pour water over frozen pot stickers and cover

2) Set oven to medium high (6.5/10 on mine)

3) 10 minutes

4) Uncover and use a splatter guard if you have one

5) 6 minutes

6) Put well browned ones on a plate and rearrange

7) 1-2 minutes the rest should be done

bon appetit