OK, this is going to be a short post today. Because there are few people who will find this recipe of any value at all. But, for those of you, like myself, who almost always keep potstickers in their freezer (homemade or store bought), you might find this recipe helpful.

So, first, I’m sure you are asking yourself, why in the bloody hell does Patti keep potstickers in her freezer at all? Well, the answer is simple. Potstickers are a quick and easy side dish when nothing else appeals. And I use them in my recipes for Potsticker Soup, Chicken Egg Drop Soup w/Diced Chicken Pieces, and Easy Chinese Dumplings/Potstickers Anyone?  

So, the other evening I had leftover Chinese food in the fridge. Not a lot, but the beginning of a nice, simple dinner. And while thinking about what other easy to prepare additions I could add to round out the meal, I went to my freezer for inspiration. And there they were. Potstickers. Yeah!

But I didn’t want to spend a lot of time making a sauce. So, I decided to throw some ingredients together. And this is what I came up with. Easy to prepare. Very few ingredients. And delicious. Along with steamed rice, dinner was a success.

If you too like a nice tangy sauce for dipping almost any type of Asian dumpling, this is the recipe for you.

Well, that’s it for today. It’s Halloween, and the weather prediction is not at all good for Camano Island trick or treaters. It’s supposed to be very rainy and very windy. And of course, there’s our very steep driveway to climb before a bit more candy can be placed in each trick or treater’s bag.

But for those willing to sacrifice warmth and comfort, there will be a reward. There will be candy. And there will be a silly old woman at the door who obviously had too much fun with her makeup bag, teasing what hair she has, and donning her blouse only worn for Halloween, Mardi Gras, and Day of the Dead parties.

A HAPPY AND SAFE HALLOWEEN TO EVERYONE.

And peace and love to all.    

1/4 c. soy sauce

1/4 c. rice vinegar

1 T. finely minced green onion

1 tsp. sriracha

1/2 tsp. toasted sesame oil

pinch granulated garlic

pinch granulated onion

Whisk all ingredients together in a small bowl or shake up in a sealed jar. Serve with any of your favorite Asian dunkables.