Plate of crispy pan seared potstickers garnished with chives.

JF Potstickers

Potstickers were up tonight. Two variations: short rib and pork & chive. So delicious, serve with my JF Mom Didn’t Get To Eat Today Fried Rice and a crunchy slaw for the perfect bite. Serves 4. 


Wonton wrappers

Smokey Spicy Marinade:
A splash of apple cider vinegar
A splash of hot sauce
Smoked paprika, to taste
Garlic powder, to taste
Dried thyme, to taste
Salt, to taste
Fresh cracked black pepper, to taste

Short Rib:
2lbs boneless short rib, halved
JF Spicy Salt, to taste
Fresh cracked black pepper, to taste
JF Smokey Spicy Marinade

Short Rib Filling:

1 Tbsp olive oil
Garlic, minced
Shallot, minced
Ginger, grated
7 green onions, minced
¼ cup daikon, shredded
1 Tbsp parsley, chiffonade
Yuzu spice, to taste
A touch of JF Spicy Salt
A squeeze of fresh lime juice

Salted Cabbage:
4 leaves of cabbage, sliced thin
JF Spicy Salt

Pork & Chive Filling:
1lb pork
A generous amount of chives, sliced fine
A splash of toasted sesame oil
A splash of tamari
Ginger, grated
1 Tbsp JF Spicy Salt
JF Salted Cabbage, water removed


Smokey Spicy Marinade

In a small bowl, add the apple cider vinegar, hot sauce, smoked paprika, garlic powder, thyme, salt, and cracked black pepper; whisk to combine. You want this thick, it should resemble a rub. Set aside.

Short Rib Filling

Step 1: Preheat the oven to 300º. Lay your halved short ribs into a baking dish and season generously with JF Spicy Salt and cracked black pepper. Layer over an even coat of our Smokey Spicy Marinade. Cover with a sheet of tin foil and bake for about 2 hours, until tender.

Step 2: Once time has elapsed, remove them from the oven and set aside to cool. Later, shred with a fork, removing any excess fat. Roughly chop for a smaller bite.

Step 3: In a large pan, begin to warm the olive oil. Add in your garlic, shallot, and ginger, allowing them to become fragrant over the heat. Once translucent, remove from the stove and combine with our shredded short rib. Work in the green onion, daikon, parsley, a touch of yuzu spice, JF Spicy Salt, and a squeeze of fresh lime.

Step 4: Once well incorporated, spoon just under a tablespoon onto the center of each wonton wrapper. Dampen the edges and make two folds on either side to create or triangular shape. Set aside.

Salted Cabbage

Step 1: In a large bowl filled with water, submerge your sliced cabbage. Season generously with JF Spicy Salt and allow that to soak for about 10 minutes. Once time has elapsed, drain the water and press any remaining liquid out of the cabbage until it’s dried throughly. Set aside.

Pork & Chive Filling

Step 1: In a large bowl, combine the pork, chives, toasted sesame oil, tamari, fresh ginger, and JF Spicy Salt. Work in our dried, salted cabbage - it should have reduced considerably. Once incorporated throughout, begin to fill our wonton wrappers.

Step 2: In a large sauté pan, warm some olive oil and then place in your dumplings, working in batches. Allow each to brown on either side. Once you’re satisfied with the color, remove from the heat and set aside to cool. Top with additional green onion and enjoy warm!

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