Meanwhile, I've finished some new necktie purses! This one I call "Orange Sherbet". This one also has a shorter strap, but is still long enough to wear over your shoulder.
I just love the old polyester necktie fabrics. Look at this crazy purple and brown pattern:
I promised to post the potsticker recipe, so here it is!
3/4 cup minced Napa cabbage
1/2 tsp salt
8 oz ground pork (or I use venison, too)
1/2 cup minced chives (or scallions or onions)
1 T Asian sesame oil
1 T soy sauce
1 1/2 tsp Chinese rice wine or sake or mirin
3/4 tsp minced peeled fresh ginger
2 cloves minced garlic
45 wonton wrappers
4 T vegetable oil
Stir together cabbage and salt in a colander. Let stand for 20 minutes. Squeeze cabbage to remove excess moisture. Stir together cabbage, pork, chives, sesame oil. soy sauce, rice wine, ginger, and garlic.
Put a teaspoon or so of filling in the center of a wonton wrapper. With a wet finger, moisten border along inner edge of dumpling skin farthest from you. Pinch the wrapper together to form tiny pleats making sure it is well sealed.
Here they are in the pan right before the water is added:
1/4 cup soy sauce
1/4 cup rice vinegar (not seasoned)
1 tablespoon Asian chili paste
I also like a hot mustard dipping sauce.