Store-bought wonton wrappers, pasture raised ground pork, and shredded vegetables make for an easy and addictive weekday dinner. These potstickers, or fried dumplings as I usually call them, can make ahead and frozen, but be forewarned, you may eat them all.

Dumpling Ingredients

• 1/4 small head Napa cabbage, finely shredded (about 2 cups)

• 1 pound ground pork

• 1 tablespoon fresh ginger, minced

• 1 small carrot, coarsely shredded (about 2 tablespoons)

• 1 small daikon radish, shredded (about 2 tablespoons)

• 2 green onions, thinly sliced (about 1/4 cup)

• 1 or 2 tablespoons finely chopped lemon basil or thai basil

• 3 cloves garlic, minced

• 1 tablespoon smoked shoyu or soy sauce

• 1 tablespoon rice wine vinegar

• 2 teaspoons sesame oil

• 30 wonton wrappers, from 1 (14-ounce) package*

• 2 tablespoons lard or tallow

• small cup of water

Dipping Sauce Ingredients

• 1 tablespoon rice wine vinegar

• 3 tablespoons soy sauce (or 1 Tbs smoked shoyu, 2 Tbs coconut amino)

• 1 green onion thinly sliced

• 1/2 tablespoon chopped cilantro

Method

1. In a large bowl, toss together cabbage, ground pork, ginger, carrots, daikon, green onion, basil, garlic, soy sauce, and sesame oil, and stir to combine.

2. To assemble pot stickers, place wrapper in the palm of your hand. Spoon 1 tablespoon of the pork mixture into the center of the wrapper. Dip a finger from your free hand in water and gently rub the edges of the wrapper. Fold the wrapper over in half and press the edges together with moderate pressure by forming small pleats. I used square wrappers, but you can use round ones as well using the same methods. Stand dumpling, seam-side up, on baking sheet or clean plate. Cover loosely with dampened cloth or paper towel. Form remaining dumplings.

3. Heat lard or tallow in a large skillet over medium heat. Working in batches, add the dumplings in a single layer and cook until they become browned and crispy on the bottom.

   1. For true potsticker/dumpling- add 1/4 cup of water, cover quickly and cook until the liquid has evaporated and the bottoms of the dumplings are crispy.

   2. We like crispy- flip the dumplings over and crisp on the other side. Remove from pan when golden brown and crispy all over.

Serve on a bed of cabbage with dipping sauce and a side of quick pickled carrots and daikon.