POT STICKERS with BLACKBERRY DIPPING SAUCE makes 2 dozen
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)

RASPBERRY PINEAPPLE DIPPING SAUCE
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.

BLACKBERRY PINEAPPLE DIPPING SAUCE
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.

BLACKBERRY PINEAPPLE JAM
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.

RASPBERRY JAM
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.