Pot Stickers
100 to 120 pot stickers
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 on page 33)
METHOD
1
In a blender, combine garlic and ginger. Turn on machine and slowly pour the
2 tablespoons peanut oil and process to a puree. Transfer to a bowl and add
the remaining filling ingredients (fruits through pork butt). Stir together and
marinate for 1 hour. Pass mixture through medium dye in a meat grinder.
Transfer to an electric stand mixer and, using the paddle on slow speed, mix
until emulsified.
2
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.
3
Cook pot stickers in small batches in boiling, salted water. Drain. Heat the
peanut oil to 375° in your Deep Fryer. Fry for two minutes until golden
brown. Remove and serve with dipping sauce.
Dipping Sauce:
approximately 1 1/2 cups sauce)
INGREDIENTS
1/2 cup rice wine vinegar
1 cup sesame oil
2 tablespoons minced scallions or green onions
large pinch sugar
METHOD
Combine all ingredients and whisk together.
32
33
