½ lb. ground pork
½ lb. ground chicken
¼ cup carrot, chopped fine
12 scallions, white & green, chopped fine;
plus 6 scallions, julienned on the bias
1 cup minced cabbage
2 tbsp. minced ginger
1 tbsp. minced garlic
1 cup soy
50 dumpling wrappers
1 egg, lightly beaten
¼ cup rice wine vinegar
2 tbsp. yuzu
1 tsp. sesame oil
1 bunch cilantro leaves, picked
3 serrano peppers

Credited Chef

1. Combine meat, cabbage, carrots, ginger, garlic, scallions (white parts), 2 tablespoons soy sauce and ¼ cup of water, mix well
2. Lay a wrapper on a clean dry surface, and using your finger or brush, spread a bit of the egg along half of its circumference. Place a round teaspoon of filling in the center and fold over and seal, pinching edges together
3. To cook, put about 2 tablespoons of oil in a large non-stick skillet and set on medium to high heat. After about two minutes, add dumplings one at a time and sear until one side is brown, about 2 minutes, then add ¼ cup of water, cover and steam 3-4 minutes
4. To make dipping sauce, combine remaining soy, yuzu, rice vinegar and green part of scallions
5. To assemble, put a little sauce on the bottom of a shallow bowl, add dumplings or potstickers, garnish with sliced serrano pepper, julienned green onions and a cilantro leaf, and drizzle with sesame oil to finish

Makes 20-25