Chile-Mushroom Potstickers

Chile-Mushroom Potstickers

From: Executive chef Josh Elliott, Church Publick, New York City. Yield: varies, depending on size of potstickers.

Ponzu Sauce:
3 cups fresh lemon juice, or more to taste
3 cups fresh lime juice, or more to taste
¾ cup rice vinegar
3 cups gluten free less-sodium soy sauce
¾ cup mirin (sweet rice wine)
3 3” pieces kelp (konbu)
¾ oz. dried bonito flakes
1 tsp.

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