So with you on the sauce. When I was with my Korean girlfriend, I found mondu to be quite different flavor-wise. I think mondu tends to have different stuff in it, like cellophane noodles and some sort of herb or vegetation that made it different. Not my favorite, but still good. I'm pretty much obsessed with stuffed dumplings in all of it's forms from the pasties of northern Michigan, to Empenadas, to my beloved potstickers and gyoza.

Crap... Now I'm starving for some good dim sum.

Comment hidden because you are ignoring dag. (show it anyway)

I love gyoza. The secret is in the dipping sauce. I use equal parts sesame oil, ponzu and soy sauce.

I had the Korean version, mondu recently and couldn't tell much difference. So much "Japanese" food really comes from the mainland. (don't tell that to a proud Japanese person though