Wolfgang Puck | Makes 100 to 120 pot stickers and 1 1/2 cups dipping sauce
These little guys are a favorite of two recipe-testing groups. When I saw Wolfgang make these, I knew that I had to add them to the site. Because they can be somewhat work intensive, they’re perfect for an informal dinner party where everyone lends a hand. Or do as some of our testers did: Make only half the recipe and freeze the rest.—David Leite
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 of 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 of water, for egg wash
Peanut oil, for frying
1/2 cup rice wine vinegar
1 cup sesame oil
2 tablespoons minced scallions or green onions
Large pinch sugar
Make the filling
1. In a blender, combine the garlic and ginger. Turn on the machine and slowly pour in the peanut oil and process to a purée. Transfer to a bowl and add the remaining ingredients. Stir together and marinate for 1 hour.
2. Pass the mixture through a medium dye in the meat grinder (see comments below). Transfer to an electric stand mixer and, using the paddle on slow speed, mix until emulsified.
Assemble the pot stickers
1. Separate the wonton wrappers and brush the edges with eggwash. Place a generous spoonful of the filling in the middle and seal the edges, making small folds 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 the pot stickers until ready to cook.
2. Drop the pot stickers in small batches into boiling, salted water until cooked through, about 7 to 8 minutes. Drain. Heat a nonstick saute pan with peanut oil and sear the pot stickers until golden on the bottom. Remove and serve with the dipping sauce.
Make the dipping sauce
1. Combine all the ingredients and whisk together.
Recipe © 2001 Wolfgang Puck. Photo © 2009 zpeckler. All rights reserved.