Provider Farm

From our fields, for your family


All I can say is...YUM!


  • 3 c. minced chinese¬† cabbage
  • 3/4 tsp. salt
  • 12 oz. groiund pork
  • 6 tbs. mince sallions
  • 1/8 tsp. ground black pepper
  • 4 tsp. soy sauce
  • 11/2 tsp. grated fresh ginger
  • 1 tsp. chopped garlic or garlic scapes
  • 2 egg whites lightly beaten
  • 24 wonton wrappers
  • 4 tsp. vegetable oil


Scallion Dipping Sauce

  • 1/4 c. soy sauce
  • 2 tbs. rice vinegar
  • 2 tbs. mirin
  • 2 tbs. water
  • 1 tsp. chili oil (optional)
  • 1/2 tsp. toasted sesame oil
  • 1 scallion, minced



To make potstickers:
1. Toss cabbage and salt in colander and let stand about 20 minutes. Press cabbage to squeeze out excess moisture. Combine cabbage with all filling ingredients and mix thoroughly. Let sit 30 minutes.
2.To fill wonton wrappers, place a spoonful of filling in the center and fold wrapper to close, moistening edges and pressing to seal.
3. To cook potstickers, add 2 tsp. oil to a pan. Place skillet over medium heat and add potstickers in a single layer. Cook until bottoms are golden brown and then reduce heat to low and add 1/2 c. water. Cook covered until wrappers are translucent and water is absorbed. Then remove lid, turn heat back up to medium and cook 3-4 minutes to crisp wrappers. Repeat until all are cooked.
For dipping sauce, just combine all ingredients together and serve with potstickers.

Cooks Illutstrated