Recipe courtesy of Wolfgang Puck
Pot Stickers
- Yield: 100 to 120 pot stickers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 110 servings
- Calories
- 37
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 2
- Cholesterol
- 5
- Sodium
- 33
- Total: 2 hr 40 min
- Prep: 2 hr
- Cook: 40 min
Ingredients
Filling:
1/4 cup garlic cloves
1-inch piece fresh ginger, peeled
2 tablespoons peanut oil
1/4 cup dried fruits (apricots, cherries or raisins)
1/2 bunch cilantro leaves, minced
1/2 bunch green onions, minced
Salt and pepper
Pinch sugar
1/4 cup oyster sauce
1 tablespoon chile paste
1 tablespoon sesame oil
2 pounds pork butt, cubed
Round wonton wrappers
1 egg beaten with 1 tablespoon water, for egg wash
Peanut oil, for frying
Dipping sauce, recipe follows
Dipping Sauce:
1/2 cup rice wine vinegar
1 cup sesame oil
2 tablespoons minced scallions or green onions
Large pinch sugar
Directions
- In a blender, combine garlic and ginger. Turn on machine and slowly pour the peanut oil and process to a puree. Transfer to a bowl and add the remaining ingredients. Stir together and marinate for 1 hour. Pass mixture through medium dye in the meat grinder. Transfer to an electric standing mixer and using the paddle, on slow speed, mix until emulsified.
- Make the pot stickers. Separate the wonton wrappers and brush edges with eggwash. Place a generous spoonful of the filling and seal the edges, making small folds in the rounded side, starting from the center, and folding down to each end to create a half moon shape. Continue until you have used up the filling. Refrigerate until ready to cook.
- Cook pot stickers in small batches in boiling, salted water. Drain. Heat a non-stick saute pan with peanut oil and sear until golden on the bottom. Remove and serve with dipping sauce.
Dipping Sauce:
- Combine all ingredients and whisk together. Serve as dipping sauce for pot stickers.
- Yield: approximately 1 1/2 cups