"Steve Wertz" > wrote

> On Fri, 23 Dec 2005 07:15:35 -0500, "Nancy Young"
> > wrote:

>>I will ask them (heading that one off at the pass), but I'm pretty sure
>>it's plum sauce? I'd like to buy that (or do you make that?) so I
>>have it for potstickers. Am I right about the plum sauce thing?
>
> There are two types of 'plum sauce, one is just sweet hoisin sauce
> (you'd be able to taste the mustiness of the black beans), and
> then there's the yellowish-oranges sweet sauce made from apricot
> or plum preserves, with sugar, vinegar, hot pepper flakes (the
> Americanized version).

Hmmm ... it's a dark thickish stuff. I guess thick in the way
ketchup is.

> I can't imagine any restaurant serving shumai (the dim sum you
> describe) with either sauce, as a soy/sesame/vinegar based sauce
> is more traditional.

Who here dumpster dives at restaurants, was that blacksalt?
to see what the restaurants use ... I am pretty sure I'd find
cases for wonton soups and buckets that beef/broccoli come
in from some chinese restaurant central.

I wouldn't count on what they would serve being what is
authentic/whatever.

> If it's the yellow stuff you seek, then there are recipes out
> there for it. If it's the brownish sauce, then just use hoisin.

Thank you for that information, I bet it's the hoisin. Appreciate
it.

>>Pretty much lost after soy sauce, duck sauce and that hot mustard.
>
> "Duck sauce" is another one with a double-meaning. An American
> and a traditional version. Which one depends on where you
> live/eat.

It's just the usual stuff that comes in the little plastic packets, the
ones you can't open for nothin. Yellowish stuff.

nancy