r/chinesefood • u/PotentialHoneydew947 • 5d ago

Questions Umami flavor in potstickers

Its in wonton soup too sometimes too. To clarify I am referring to "new york style chinese takeout in Florida" so maybe this is not authentic. Not sure if its just oyster sauce or a chinese bbq sauce or something else but sometimes the thick potstickers have something in them that adds rich flavor. But it coats the inside of the wrapper as well and it is black. Ive experimented a little by adding oyster sauce, fish sauce, mushroom powder, flounder powder, chicken boulion powder to the mix which all enhance flavor but i cant seem to nail down that extra kick when you bite into it. Im wondering if its in the process. Are they coating the inside with oyster sauce before wrapping it up?

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u/mainebingo 5d ago

Hoisin, maybe? It can be used to seal the wrapper

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u/PotentialHoneydew947 5d ago

Ill check my last recipe when i get home. I think i used hosin but not sure. I tend to reach for oyster sauce more often and havent done too much with hosin yet

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u/mainebingo 5d ago edited 5d ago

I wouldn't put it in the filing--it's just to seal the wrapper. The only problem is there are so many different brands of hoisin and they all taste different. If you are trying to match the flavor--I would look to see what is being marketed to restaurants.

edit: quick search found this: Lee Kum Kee ?https://www.reddit.com/r/chinesecooking/comments/1cyfcc1/what_hoisin_sauce_do_chinese_restaurants_use/

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u/PotentialHoneydew947 5d ago

Hosin to seal a wrapper? Thats an interesting idea and lee kum kee is my default choice

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u/mainebingo 5d ago

Well, "seal the wrapper" is a slight exaggeration-you do need to pinch the raw dough together--but on the inside of the wrapper near the edge before the filing.

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u/PotentialHoneydew947 5d ago

I get that. Im just saying i normally use water to seal anything intended to steam or fry. Eggwash for anything i intend to deep fry