ORIGINALLY PUBLISHED IN MODERN HUNTSMAN, VOLUME THREE: WILDLIFE MANAGEMENT

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INGREDIENTS

FOR THE POTSTICKERS

1/2 pound ground boar

2 cups finely chopped green or Savoy cabbage

2 tsp salt freshly ground black pepper

1 TBSP minced ginger

1 TBSP minced garlic

2 TBSP soy sauce

6 green onions, sliced thinly

1 egg, beaten

24 potsticker wrappers

FOR THE SAUCE

1/2 cup soy sauce

1/4 cup rice wine vinegar

1/4 cup sliced scallions

1 teaspoon sesame oil

1 teaspoon sugar

1 jalapeño, thinly sliced (optional)

1 TBSP lard or oil

1 cup water

DIRECTIONS

In a bowl, mix the cabbage and salt together and let stand for 30 minutes at room temperature. Drain the cabbage in a colander, pushing down on it to remove as much water as possible. Once well drained, combine the remaining non-sauce ingredients, except for the wrappers, in a bowl and mix very well.

For the sauce, combine all of the sauce ingredients in a separate bowl.

Place a small mound (about a tablespoon) of filling in the middle of each wrapper, keeping it centered. Fold the wrapper in half to form a half moon shape and pinch the wrapper tightly together, making a tiny fold. Repeat folding and pinching until the potsticker is tightly sealed. Place the finished dumplings on a parchment paper-lined tray and cover with a damp towel until they’re all done.

Have ready a tight-fitting lid for a large saute pan. Heat the lard in the pan over high heat and then add the dumplings, flat-side down. Sear the potstickers for a couple of minutes until nicely browned, then carefully add the water — it will splatter — and cover with the lid. Forcefully steam the dumplings for 4 minutes, then check the pan. The water should be mostly evaporated. Remove the lid and continue to cook until the water is all gone and the potstickers start to brown a bit again — the sound will go from a steamy bubble to a sizzle. Stay alert. At this point, they’re ready. Gently remove them from the pan with a spatula.

Serve with the dipping sauce.