1/2 cup Napa cabbage, finely chopped
1/2 teaspoon FRESH ground sea salt
6 ounces ground pork
1 small bunch green onions, finely chopped
1 tablespoon FRESH ginger, peeled and finely chopped
1 teaspoon Bragg’s liquid aminos
1 teaspoon toasted sesame oil
24 wonton wrappers (3 -by-3-inch)
2 tablespoons avocado oil

  • In a large bowl, toss cabbage with salt and let stand 10 minutes.
  • Squeeze out excess liquid from cabbage. I use a cheese cloth, but paper towels work too.
  • Return cabbage to bowl and add pork, chopped scallions, ginger, liquid aminos and sesame oil.
  • Mix together well.
  • One wrapper at a time, spoon one teaspoon of filling into the center and keep the rest covered with a damp towel. DO NOT OVERFILL or they will tear!
  • Learning to fold these can be tricky and takes practice so I’ll include the simple method below, but here’s a you tube video to help.
  • Wet the four edges of the wrapper.
  • Fold wrapper in half over filling to make a triangle, making sure the ends meet and filling is centered; press edges down firmly to seal or bring all four corners together to make a little pouch instead of a triangle.
  • Transfer to an oiled plate; cover with a damp towel to keep moist.
  • Repeat with remaining wrappers and filling.
  • Heat 1 tablespoon of oil in a 12-inch nonstick skillet with a tight-fitting lid over medium-high heat.
  • Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side.
  • Carefully add 1/2 cup water, cover, and steam until translucent and just cooked through, 2 to 3 minutes.
  • Repeat with remaining tablespoon oil and wontons.
  • Serve with soy sauce or your favorite dipping sauce. I like my Blackberry OR Raspberry dipping sauces (recipes below)

1/2 cup Raspberry Jam
2 tablespoons crushed pineapple, drained
2 tablespoons QUALITY honey
2 tablespoons Bragg’s liquid aminos

  • Heat jam in microwave for 20 seconds to warm and thin.
  • Whisk in honey and soy sauce.
  • Set aside.

1/2 cup Blackberry Pineapple Jam
2 tablespoons QUALITY honey
2 tablespoons Bragg’s liquid aminos

  • Heat jam in microwave for 20 seconds to warm and thin.
  • Whisk in honey and sauce sauce.
  • Set aside.

4 cups blackberry pieces
2 cups FRESH pineapple chunks
3 cups sugar
1 apple, peeled, cored and chopped
1/4 cup lemon juice
1 packet KNOX unflavored gelatin

  • Ina large pan combine everything except the gelatin.
  • Stir until sugar is dissolved.
  • Bring to a low rolling boil.
  • Reduce heat and simmer 30-45 minutes until fruit can easily be mashed.
  • Remove 1 cup of juice and whisk gelatin into it until completely dissolved.
  • Add juice mixture back into pan and simmer 5-10 minutes.
  • Pour into sterilized jars and water bath 10 minutes.

8 cups raspberries
6 cups sugar
3 tablespoons lemon juice
1 tablespoon orange peel
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 package unflavored gelatin

  • Combine fruit, sugar, lemon juice, nutmeg, cinnamon and orange peel in a stock pot.
  • Bring to a full rolling boil – stirring constantly. Let boil 1 full minute.
  • Remove from heat and stir in gelatin.
  • Skim any foam.
  • Pour into sterilized jars.
  • Water bath process 15 minutes.

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