Ling Ling Potsticker Sauce or Similar I love pot stickers. I love them steamed, but even better deep fried. I've tried different brands and they all have a similar dipping sauce. It's hard to describe, but I'm sure a lot of you out there have tried it. I would guess its mostly soy sauce, but I don't taste a lot of salt, so I assume its balance out with something. There is a great tang, so I assume it's got vinegar. Probably rice vinegar or shaoxing. I can almost drink the stuff.

Sadly, there is never enough included in the frozen packages and I've recently decided to start making my own pot stickers. I've seen and tried a few youtube.com recipes for the dipping sauces, but I can't ever find one that's like the Ling Ling dipping sauce or any of the others. They're perfectly adequate, but not what I'm looking for.

My question is, does anyone have a recipe or know what the main ingredients are to make a dipping sauce like these? I don't know what I'm missing. They used to just sell bottles of the sauce for dipping or marinating. They seem to have discontinued it. I even went so far as to get the ingredient list off the bottle which gives me a head start, but doesn't convey amounts or preparation methods. I've seen some sauces where you boil some of the liquid with corn starch before adding other ingredients. I've added the Ling Ling pot sticker ingredients below if anyone has a recipe that gets very close to one of these sauces or can help me replicate it, I'd appreciate it. Thank you. 

SOY SAUCE (WATER, SALT, HYDROLYZED SOY PROTEIN, MOLASSES, CARAMEL COLOR) SUGAR, VINEGAR, CHILI SAUCE (JALAPENO PUREE, CHILI FLAKE, CRUSHED GARLIC, VEGETABLE OIL, SUGAR, VINEGAR, MODIFIED FOOD STARCH) COTTONSEED OIL, SESAME SEED OIL, SODIUM BENZOATE (PRESERVATIVE). CONTAINS: SOY

*On the ingredients list, I assume the ingredients in parenthesis are supposed to be the components of the one ingredient that preceeds it. So the water to caramel color are ingredients for the soy sauce. I also know that some ingredients are used commercially and aren't needed for home cooking. Such as the sodium benzoate for preserving. I don't know if that affects the taste or not, though. Again, even though there is a list of ingredients, they can vary wildly in flavor and there may be a prep step I don't know about. Thanks for the help.
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 wine and not a vinegar; I would recommend Chinkiang/Zhenjiang black rice vinegar, but any rice vinegar should do fine), and sugar. Start from there, and adjust as you see fit. You may want to dilute it also; I just made it and it tasted quite strong to me, may want a bit more sugar than 1:1:1.

I would skip the cottonseed oil and just use sesame seed oil - a few drops of good quality sesame seed oil (Kadoya brand, for example) is good enough. Chili oil/sauce - that depends, even Sriracha would work well if you like that flavor; a few drops of that would do.

Have you thought about possibly using a bit of chopped garlic/garlic powder? I've seen it in some of the ingredient lists of the bottled dipping sauces. Just a minor thought if you happen to like garlic - it's perfectly fine to use some in dipping.

Hope that helps!