Wolfgang's Potstickers Recipe from Wolfgang Puck Cafe |
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Ingredients
1/4 cup garlic cloves
1 inch fresh ginger
2 tablespoons peanut oil
1 1/2 pounds lean ground pork
1/2 cup cilantro leaves, finely chopped
1/2 cup green onions, finely chopped
1/4 cup finely chopped dried fruits (apricots, cherries or raisins)
1/4 cup oyster sauce
1 tablespoon chili paste
1 tablespoon sesame oil
Salt and freshly ground black pepper
Pinch of sugar
Round wonton wrappers
1 egg beaten with 1 tablespoon of water, for eggwash
2 tablespoons peanut oil
Dipping Sauce
1/2 cup rice wine vinegar
2 tablespoons sesame oil
2 tablespoons minced scallions or green onions
Large pinch sugar
Yield: 100 to 120
Method
Be sure to keep the meat over a bowl of ice at all times until you cook the potstickers.
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. Add the remaining ingredients. Mix together thoroughly and refrigerate, covered, for 1 hour.
To make the potstickers, separate the wonton wrappers. Brush edges with eggwash. Place a generous spoonful of the filling and fold the edges, making folds in the front side, starting from the center, going down to each end to create a half moon shape. Continue until you have used up the filling. Refrigerate until ready to cook.
To cook the potstickers, cook in small batches in boiling, salted water. Drain. Heat a non stick skillet, add peanut oil and sear until golden-brown on the bottom. Remove and serve with dipping sauce.
To make the Dipping Sauce, combine all ingredients for the dipping sauce and whisk together.
