Wolfgang Puck BDFR0070 Operations Instructions download pdf (Page 20)

Pot Stickers

100 to 120 pot stickers

FOR THE 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 (see recipe on next page)

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

approx. 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

1. Combine all ingredients.

2. Whisk together.

Recipe courtesy Wolfgang Puck

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Wolfgang Puck BDFR0070 Operations Instructions Page 20

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