I object! This is not the way to eat potstickers. Once you try them with the right dressing, you'll be a sad, sad individual like me at restaurants, staring down potstickers looking naked with a wardrobe of the wrong things to wear.
What send potstickers into the firmament is:
Rice vinegar + hot chili oil.
That's it. Srsly. Not chili paste or chili sauce, but chili oil. When it mixes on the plate with the vinegar, it makes a glaze, potsticker-centric vinaigrette that absolutely sends you.
Try it, Tell me if I am not über-correct. Tell me if after trying this you prefer soy sauce. Good luck.
NOTE: When I was 10, we moved from Vermont to San Francisco and within what seems like weeks we were experiencing amazing flavors and International traditions, and this edict of mine comes from forays to Hunan, one of the city's first pepper-driven, no-MSG, western-friendly Chinese restaurants. It was located mere blocks from Chinatown proper, but in an akward fringe part of the downtown business zone, and hence felt neither inscrutable nor touristy to its slavering patrons.
