Reply #3: I always throw in some scallions

[Warpy]

with the plain soy/vinegar sauce plus chili oil. I also use Sriracha sauce when I don't want to dunk, just squirt a little on the potstickers. The potstickers are supposed to be the stars, not the sauce they're dunked in.

Potstickers are something I'm missing these days. I suppose I'll have to do the ones with the translucent tapioca starch wrappers to feed my Jones.

On edit: for a real taste treat, arrange them in the bottom of an oiled frypan. Pour in enough chicken stock to reach halfway up, partially cover and cook until all the stock has evaporated. What you get are potstickers that are crisp on the bottom with the super concentrated chicken stock flavor adding to the original flavor. If you're very lucky (like one time out of 20 lucky), you can turn the pan over and have the potsticker arrangement turn out onto a plate intact, crispy sides up.

The plain soy/vinegar sauce is the best for these.