Wolfgang Puck BDFR0060 - Manual (Page 20)

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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 36)
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.
Recipe courtesy Wolfgang Puck
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.
Recipe courtesy Wolfgang Puck
HSN_DeepFryerManual 6/21/10 10:48 AM Page 37