In a small-medium saute pan, brown 1/2 lb of ground beef with chopped up garlic, onion, salt, pepper, and some ground ginger. Cook for about 5-10 minutes, or until beef is completely browned through, broken up, and no pink remains in the meat. Add the Soy Vey marinade and 1/4 cup of diced cabbage, cooking another 5-7 mins until cabbage is soft and wilted looking. Set aside until ready to assemble pot stickers.*

See recipe link above to make spinach and artichoke dip we used for this filling! We used about 2 cups of the dip we had made the day before and zapped it in the microwave for 30-60 seconds before using to fill the pot stickers. Set aside until ready to assemble pot stickers.

Start by adding 1 cup of pulled pork to a food processor along and pulse into small pieces to better fit inside the wrappers. Add to a bowl with the BBQ sauce and toss with a handful of the coleslaw veggies for some color and crunch. You can make more of the pulled pork mixture as needed throughout the process. Set aside until ready to assemble pot stickers.**

Remove meat from the chicken (see recipe for chicken stock above for more detailed instructions). Shred or pull apart the chicken into smaller pieces to better fit into the food processor. Start by putting 1 cup of chicken in a food processor and pulse until finely chopped, combining in equal parts with guac in a separate bowl. You can make more of the guac/chicken mixture as needed throughout the process. Set aside until ready to assemble pot stickers.***

Take two baking sheets and line them with parchment paper— One sheet will be for assembly, and the other will serve as the place to put the assembled pot stickers. Keep a couple damp paper towels on hand because the wrappers and the pot stickers need to stay covered and moist during this process or they will dry out.

Open the package of wonton wrappers and place 4 to 8 along one baking sheet (be careful that they aren’t doubled up, they tend to stick together). Keep them covered with a damp paper towel when not in use.

Then one at a time, take a teaspoon of filling of choice and place in a wonton wrapper.

Once you have laid down the filling, take a little bowl or cup of water and wet your finger, tracing along the four edges of the wrapper to act as a glue.

Bring two diagonally opposite corners to the top (as if making a pyramid) and then bring the next two corners to the top as well. Pinch or twist to close the top of the pot sticker, pinching any open edges closed to prevent leakage.

Continue the process until you have a tray full of pot stickers, keeping covered with a damp paper towel before cooking. See my Instagram or message me for a video of how to assemble and twist a pot sticker if you’re having trouble!

In a medium sauté pan on medium heat, place 1-2 tablespoons of vegetable oil in the pan to coat the bottom, and 5 to 6 dumplings around the pan once the oil has heated up a bit.

Cook for 2-3 minutes in oil to crisp up the bottoms, then CAREFULLY add 1-2 tablespoons of water, and put a lid over pan to steam the pot stickers for another 3 minutes to complete the cooking process. It will splatter at you; long sleeves or oven mitts are a good idea for this step. Repeat the above from Step 7 until all pot stickers are cooked!