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7

The 4th version you gave is optimal from a chemistry standpoint; the process of using heat to melt a soft fat and dissolve a powder into a liquid by stirring is going to be at it's most efficient when the ingredients can fully interact with each other without all that pasta in the way. It seems the main issue at hand here is the 10-15 minute wait for ...


1

I haven't had that specific sauce before, but I've had similar sauces (FYI, if you want to buy the sauce without buying the potstickers, you can buy them in small bottles in Asian food stores). I don't know the exact ratios, but you can always start with a ratio of 1:1:1 of soy sauce (Kikkoman would do just fine here), rice vinegar (not shaoxing, that's a ...



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