Thread 21424803

I went on a big gyoza making spree over the weekend but now I can't get a good dipping sauce going. My sauce right now consists of:

-Vinegar
-Soy sauce
-Sesame sauce
-Sugar
-Red pepper flakes
-Sesame seeds
-Green onions

The problem? the seeds, flakes, and onions don't stick to the gyoza when I dip it. In fact none of the sauce really sticks to it. Is there a way to make the sauce more sticky or thick?

>>21424803 (OP)
>Sesame sauce
You mean oil, right

>>21424803 (OP)
I believe the sugar makes the thing sticky af, you have to heat it obvs but I believe it is what turns it into soy sauce bbq, worth a try, I made one with that plus some cornstarch, amazing, but makes the sauce not so nice for the next day, it becames some hard as fuck to melt jelly

>>21424803 (OP)
Reduce it and add sugar. You can also cook the green onion with garlic and white onion until its browned and blend it into the sauce for better flavor. You gotta heat the sauce when you finish it to get the chili and sesame flavors mixed in.

Have you ever seen gyoza this large?

>>21424803 (OP)
I went on a gyoza eating spree!

Just pour some butter over the dumplings, I don't know what the chinese do

>>21424807
yeah meant oil

>>21424825
>>21424828
Noted.

why not just stick with soysauce, unseasoned rice vinegar and rayu?

>>21424856
Oh i forgot you can cook ginger with the vegetables too i forgot about ginger make sure you peel it and chop it first and really brown the shit out of all the veg almost burned

>>21424856
wanted to specify, if I did it again I wouldn't user cornstarch, if you want to pro it the sticky bbq kinda way, then you can use the following:
OG chinese:
- dark soy sauce (it has some sugar)
- oyster sauce (its super thick soy sauce, mostly used as an ingredient)
- 2 specific asian wines I've forgot the name of
- sugar
- some times cornstarch, this I hated for the next day, but it's ok the same day, pretty sure this and this alone is what turns it into some kind of solified jelly that just won't mix even if re-heated

Since we're not chinese, you can use
- any white wine

>>21424856
if its oily enough it should just stick. im eating a bowl of kale right now with sesame oil, olive oil, and soy sauce and the seeds and stuff i put in there are sticking right to it

>>21424803 (OP)
I like dipping my dumplings in a nice nutty chili oil

>>21424803 (OP)
Cornstarch

any time i make them i basically make the same sauce but i add some sansho pepper too.

if you want a different one, go hit up a chinese grocer and get some lao gan ma chili crisp oil. mix it with some cilantro (stems included, theyre important) and green onions.

Can someone vocaroo how to pronounce gyoza?

I usually add a little bit of honey to mine. Adds the sweetness that sugar brings, with the added effect of the stickyness that helps the sauce stick to the gyoza.

I used to buy a sauce from Safeway that was perfect in both flavor and consistency, but its completely out of stock in my area now and it sucks

>>21424803 (OP)
A Gyoza Master doesn't need sauces.
I saw some Gyoza Master kill a guy for using a vinegar sauce on the Gyoza.

>>21424833
Those look mutated