What dipping sauce for siumai, gyoza and baozi

[masraum]

What do you dip your buns and dumplings in?

The first time we lived in Japan, a neighbor who was American, but fluent and taught English off base, introduced us to siumai/shumai. The sauce that was used was and still is my favorite, but I assume is not traditional. It was mustard and soy sauce, kind of like what's in the photo below. Get a small bowl, put some mustard in the center, and then pour soy sauce in the bowl off to the side. It creates an island of mustard floating in a sea of soy sauce. I still love it to this day.



I also love gyoza and will dip them in whatever is provided at a restaurant. I've started getting pork gyoza from trader joes. I have found that their gyoza also goes well with mustard and soy sauce.

I've gotten baozi from a few places. I think they are usually pork stuffed. I'm always surprised if they don't come with something to dip. I haven't tried them with the soy sauce and mustard. It just doesn't seem right. What would be good with baozi?

[Missed Approach]

Hi masraum- I do the following:

Equal parts...

Soy Sauce (Assi- Korean)
Black Vinegar (Chinkiang)
Shaoxing wine

-Dollop of Oyster Sauce (I use LKK)
-Dash of Sesame oil
-Chopped cilantro

Mix all together- it's a good sauce for jiaozi & baozi. If I need some heat, I also add Lao Gan Ma.

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Cooking on a Porsche 911- The compound butter made the difference.
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[vash]

I do a simple one.

soy sauce
vinegar
some sugar
and diced Thai chilies.

[WPOZZZ]

Dim sum - soy with Chinese mustard
gyoza - soy, vinegar, and chili oil
char siu bao - enjoy as is

[Rick Lee]

The soy sauce and black vinegar are great, but you also need to add the Sichuan chili sauce and lots of it.

[rusnak]

Black bean garlic paste, JES Teriyaki Sauce, Sombal. Maybe just a touch of sesame oil and Shoyu.

Or try about 4 oz JES Teriyaki, and around the same amount of Red Shell Miso Dressing. Add a tablespoon of Sambal. Delicious.

[RANDY P]

Chili oil. That's it.

[javadog]

If you want to make it somewhat traditional:

Soy sauce
Rice vinegar
Minced garlic
Minced ginger
Crushed red pepper
Toasted sesame oil

Use good quality Japanese brands.

[john70t]

I like a little watered down hon tsuyu at the end. (a concentrated soup base)
It's a little sweet but coats the rather bland wrap.
That or just Kikkoman low sodium.

[Shaun @ Tru6]

I've been mixing dark soy sauce, light soy and oyster sauce for the last month, for everything. haven't written down amounts, some are better than others, but it's always good. Might want to add a little black vinegar.

Have mastered the absolute best chili crisp possible (for my taste). Considering selling it.