Jau Gok, known more commonly to us as potstickers, are a traditional food for the Chinese New Year, and are eaten for all fifteen days of the holiday. The shape of the dumplings represents ancient Chinese gold ingots, and they represent wishes for prosperity in the year to come.
For the Jau Gok:
2 lbs ground pork
2 bunches green onions, greens only, sliced thin
1 Tbsp Ground Ginger
1 Tbsp oyster sauce (available at Asian grocery stores, and at some “regular” grocery stores)
1 large egg
1 package storebought “potsticker” (or wonton) wrappers
For the dipping sauce:
1 Cup soy sauce
1/2 Cup rice vinegar
Cook ground pork, green onion greens, and ginger in a wide skillet over medium-high heat until all traces of pink are gone, about 10 minutes. Add the oyster sauce and mix well; remove pan from heat.
Make an egg wash by beating the egg with 1 Tbsp water in a small bowl.
To assemble the potstickers, take a (wonton) wrap and cover half of its outer edge with egg wash; then put 1 tsp of the pork-green onion filling in the middle of the dough. Fold the wrapper over; pinch together the edges of the dough. Repeat until the filling is gone.
To cook the potstickers, bring a large pot of well-salted water to a boil, and add the potstickers, 6 to 8 at a time. Cook each until it floats to the top.
To make the dipping sauce, combine the vinegar and the soy sauce in a bowl.