Prep time: 45 mins
Cook time: 30 mins
Inactive: 1 hour
Servings: 8

– 2 Tbsp. lard/bacon fat or tallow (for cooking the potstickers)
– 1/2 cup chicken broth or water

– 2 Tbsp. lard/bacon fat or tallow
– 1 small onion, finely chopped
– 2 cloves garlic, chopped
– 1 carrot, finely chopped
– 1/2 pound ground pork
– 3 green onions, finely chopped
– 2 cups bok choy or napa cabbage, finely chopped
– 3 Tbsp. coconut aminos
– 2 tsp. sesame oil
Fish sauce (optional)
– Dash crushed red chili pepper
Sea salt and ground black pepper to taste
– 1 large egg, whisked (used to combine the mixture once it has cooled)

– 6 large eggs
– 2 cups arrowroot flour
– 1 cup water

– 2 Tbsp. coconut aminos
– 1 tsp. apple cider vineger
– Chili sauce or hot sauce to taste

– Small bowl
Measuring cups
Measuring spoons
Chef knife
Cutting board
– Garlic press
– Large saute pan
– Wooden spoon
– Small non-stick skillet (egg pans work best)
– Kitchen tongs
– 2 Medium mixing bowls
– Fork
– Spoon
– Spatula
– Plate
– Someone else to do the dishes

1. Combine all ingredients in a small bowl and set aside until ready to use.

1. Prep all of your vegetables.
2. Add the lard/bacon fat or tallow to a large saute pan over medium high heat. Add the garlic, onion and carrots and saute for about 3 minutes. Add the pork and cook for another 5 minutes or until cooked through, breaking up the pork into small pieces with a wooden spoon as it cooks.
3. Add the onion, cabbage and remaining seasonings to the pan and stir to combine all ingredients (do not add the egg yet – that is for later!). Taste and adjust seasonings as needed. Add a few dashes of fish sauce if you like!
4. Take the pork mixture off the heat and place in a large mixing bowl. Allow to cool in the fridge for about 1 hour. You can leave this overnight if you want to prepare the filling a day ahead.
5. Once the mixture has fully cooled, mix in the whisked egg with your hands, making sure it is fully combined with the pork mixture. Set the mixture aside.

1. Begin the process of making the wrapper mixture while the filling is cooling. Separate the egg yolks from the white and set the yolks aside. Beat the egg whites until very frothy. Gently add back in the egg yolks until combined.
2. Mix the water and arrowroot flour together in a separate bowl and slowly stir into the egg mixture until combined. The mixture will be very wet. Set the mixture aside for at least 20 minutes. Stir the mixture well before using and stir a few times throughout the process of cooking the wrappers.
3. Get your pork filling mixture and keep it nearby, with a spoon, fork and a plate to hold the potstickers.
4. Heat a small non-stick skillet over medium heat. If using a regular skillet, brush the skillet lightly with lard/bacon fat or tallow. Pour about 1 Tbsp. of  the wrapper mixture into the skillet and use the back of a kitchen spoon to quickly flatten it out, using a circular motion. It takes a little practice to get this right. You can also tilt the pan quickly in a circular motion to get the mixture to flatten. You want the circle to be about 6 inches in diameter. It will look like a thin crepe.
5. Cook the mixture for about 30 seconds on each side, and then remove from the pan. You don’t need the wrappers to be cooked through all the way because you will be cooking them again later. Immediately take the wrapper and place about 1 Tbsp. of pork filling in the center of the wrapper. Fold in half, place on a plate and press the edges together with a fork so they seal. You can also use a dumpling press or a traditional folding technique, but I have the best luck with a fork.
6. Continue this process until all filling is gone and you have a plate full of potstickers.

1. Heat a large saute pan over medium heat. Lightly brush with lard/bacon fat or tallow. Add about 10 potstickers to the pan (make sure they are not touching) and allow to cook for 2-3 minutes. Do not touch them! After 2-3 minutes add about 1/4 cup chicken broth or water to the pan, flip the dumplings over, cover and allow to steam for 1-2 minutes.
2. Transfer the potstickers to a plate and continue this process until all potstickers are cooked. Serve with dipping sauce.


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