Pork or Chicken Potstickers with 3-2-1 dipping sauce

Potstickers make a great quick dinner, snack, or hor d'oeuvre for drop-in guests. You can play with the filling using pork, chicken, or ground shrimp. Adding some aromatic vegetables with Asian sauces and seasoning rounds out the party. They are such a lovely happy bite of goodness, and who doesn't like a delicious flavor-filled dumpling. 

Dumplings are a little time-consuming in the wrapping process; however, once you get a batch frozen, they cook up quickly, making them a tremendous homemade convenience food. Cut down on your work and invite others to help you wrap. 

1 pound ground pork or chicken

3 scallion stalks split lengthwise and minced

2 large cloves of garlic mince

1/2 thumb fresh ginger fine grated

1/2 small can of water chestnuts finely minced (optional)

8-10 baby bok choy very finely minced (or 1 cup napa cabbage)

1 large shallot minced

Skins: store-bought brand of choice

seasoning (do not add salt as most of the ingredients below contain salt)

2 tablespoons soy sauce (preferred brand Lee Kum Kee premium)

1/2 tablespoon rice wine vinegar

1/4 teaspoon sesame oil

1/2 teaspoon white pepper

 1 teaspoon oyster sauce

1 teaspoon hoisin sauce

1 tablespoon starch and 1 tablespoon water slurry; use tapioca, potato, or corn

Mince all ingredients and add to a medium-sized mixing bowl. Add seasoning and sauces; last, add the starch slurry, then mix until you achieve a smooth paste-like consistency (this step is essential for a delicate and tender filling)

I allow the mixture to sit in the refrigerator overnight for all the flavors to marry. 

Fill and crimp the potstickers in the design you like. 

Add two tables spoons of oil and 1/3 cup water to a non-stick pan with a well-fitted glass lid. Add potsticker to pan and cook over medium heat until water is absorbed and the bottom of the potsticker crisps. 

3-2-1 Dipping Sauce

3 tablespoons Lee Kum Kee premium Soy Sauce (substitute: Datu Puti or other) 

2 tablespoons Datu Puti cane vinegar (substitute: rice wine vinegar)

1 tablespoon warm water (warm to dissolve the sugar and dilute the sauce)

1 teaspoon brown sugar (substitute: any sugar)

¼ teaspoon sesame oil (no substitute: key ingredient); some may want a ½ teaspoon

Occasionally I throw in a tablespoon of hoisin (dissolves best in warm water)

This is a base sauce, the playground to create, if you will. In a small bowl, dissolve sugar in warm water, add soy, vinegar, and sesame oil, and stir to combine. Taste to check if this is the balance for you. You can play at this point; my favorite is finely minced green onion tops, Thai chili pepper, and sometimes a hint of fine garlic mince. Additions, ultra finely mince garlic, ginger, or a touch of sambal (chili sauce hinted with garlic).

I mention the brands because they are the best for creating a sauce; the vinegar brand or type is essential; regular vinegar will not work as it is too pungent, and rice wine vinegar needs more character. Of course, this is a matter of personal taste.