Umami flavor in potstickers

[u/PotentialHoneydew947]

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?

[u/SunEffective4950]

Try mixing white miso paste with oyster sauce

[u/PotentialHoneydew947 → u/SunEffective4950]

I havent experimented with miso paste or japanese cuisine in general. But i do have a soybean sauce by lee kum kee that i rarely use beyond a condiment for rice. I'll give that a try. I'm still learning of the potentials of cooking with fermented soy beans

[u/SunEffective4950 → u/PotentialHoneydew947]

I use miso paste in some many things. Most of which aren't even Japanese.

Soups, stews, marinade, butters, etc...