• Add all but the wrappers, and egg wash, into a food processor; pulse into a smooth paste.
• Cut one wrapper into 12 thin strips, almost string like
• In the center of a wrapper add ~ 1 tbsp of paste
• Fold the wrapper up like a purse, seal with the egg wash, and tie with a wrapper string; set aside on a plate
• Repeat with remaining wrappers/filling.
• Fill the fryer basket with purses, mist with cooking oil
• Set the fryer to 375 and cook the purses for 8 minutes on one side; flip and cook for an additional 8 minutes.
• We are looking for crispy skin and an internal temp of 165.
• Serve with plum sauce or sweet chili oil

• In a soup pot over medium high heat, bring oil to a shimmer
• Add the ginger and garlic, stir until fragrent
• Add the stock, Sambal, Soy, honey
• bring to a simmer and cook for 10-15 minutes to meld flavors in the soup base
• Taste, season and balance flavor
• Add the dumplings and cook until done ~3 minutes for fresh
• Stir to create a whirlpool, then slowly drizzle in the eggs to create long ribbons of egg.
• Add the coleslaw mix, scallions and cook to wilt
• Taste, season, and balance flavor
• Serve in large bowls, passing more sambal, soy, sesame oil and vinegar on the side

Filling

• Place all but wrappers in a glass bowl
• Combine well, cover and chill for 1 hour

Wrapping

• Place an amount of filling in center of wrapper, (start with 1 tsp, adjuestto fit)
• Moisten the edges of the wrapper with water or egg wash
• Fold over, press to remove any air bubbles, and seal.

Cooking

• In a cast iron skillet, over medium-high heat, heat 1 tbsp oil to a shimmer
• Place 6-8 dumplings in the pan, do not crowd
• Cook until bottoms are browned, add 1 tbsp water and cover to steam ~ 3 minutes
• Uncover and cook until bottoms are browned / crispy
• Serve with a dipping sauce.

Mise en place (Preparation)

• Slice / shred the pork and set aside
• Mix the sauce and set aside
• Taste, season, and balance flavor of sauce
• Prepare the noodles and set aside
• The vegetables should be sliced to medium size, and set aside

Procedure

• Heat a wok or large frying pan, over high heat, add oil and heat until smoking, ~ 15-30 sec.
• Add the veggies and stir fry / toss until they soften and start to take color
• Add the garlic and stir fry until fragrant, ~ 30 sec
• Add the pork, sauce, and noodles, stir fry / toss to coat and heat through

Serving

• Serve hot, side with rice if NOT using noodles

• Select saute function on instapot, when hot add minced bacon and render
• While bacon is rendering, season chicken with salt and pepper
• When bacon is rendered, remove and reserve
• Add chicken to brown, ~ 5 minutes per side
• remove chicken and reserve
• add mushrooms and brown, ~ 5 minutes per side
• Cube tofu to 1/2", add pot and saute ~ 5 minutes, stirring frequently
• Add kimchi and saute, 3 minutes
• add chili paste, miso paste, sesame oil, giner, garlic, jalapeno's

  Saute and stirring to coat all with sauce
• add rest of vegetables, chicken, bacon, and rest of sauce, excluding chicken stock
• add just enough stock to cover, stir well, and make sure all are submerged
• set instaport to slow cook on high, 4 hours. Cover.