Chef Jaena

Potstickers Two Ways w/ Omni Pork & Before The Butcher Beef and MelioBio Spicy Honey Dipping Sauce 

Yield: 30-40 dumplings

1 lb OmniPork Ground

½ lb (1 cup) red miso paste

1 ½ tablespoon ginger, freshly grated

1 tablespoon garlic, minced

2 tablespoon soy sauce or tamari

2 tablespoon shaoxing wine

2 teaspoons rice vinegar

2 tablespoon cilantro, fresh chopped

1 ½ teaspoon salt 

¼ teaspoon white pepper

2 lb napa cabbage, finely shredded

2 tablespoons peanut oil

4 green onions, chopped

5 oz shiitake mushrooms, ground
2 tablespoons toasted sesame oil

Salt and pepper, to taste

Prepared dumpling wrappers

Water, as needed

1. Saute cabbage and mushrooms in 2 tablespoons peanut oil until tender. Add minced garlic and ginger. Sauté 2 minutes. 
2. Transfer to a strainer and allow to drain over a bowl 10-15 minutes.
3. Combine remaining ingredients in a large mixing bowl. Add drained cabbage and combine. Cool completely before filling dumplings. 
4. Fill dumplings with 1 teaspoon filling. 
5. Use water to crimp and seal dumplings. 
6. Heat 2 tablespoons of peanut oil in a large skillet over medium-high heat. 
7. Place dumplings flat-side down in a pan. Sear 2-3 minutes or until brown on one side. 
8. Pour 4-6 oz water over dumplings, cover, and cook until water has evaporated. 
9. Transfer dumplings to a warming dish. Will keep for reheating 1-2 days.

MelioBio Honey-Chili Sauce

Serves 12-15 (up to 1 oz per serving)

½ cup MelioBio Honey

2 tsp ginger, minced

2 TBSP sriracha sauce (or other chile sauce)

1 tbsp shaoxing wine

½ cup soy sauce or tamari

1 tsp toasted sesame oil

½ tsp red pepper flakes

2 tsp toasted sesame seeds

2 green onions, chopped

Whisk all ingredients together except sesame seeds and chopped onions in a large mixing bowl. Stir in onions and sesame seeds. Serve 2-3 tablespoons per potsticker.