WOLFGANG'S POTSTICKERS
Ingredients
Filling
- 1/4 .25 .25cup CUP_USVolumegarlic cloves
- 1 1 1inch fresh ginger
- 2 2 2tablespoons TABLESPOON_USVolumepeanut oil
- 1 1/2 1.5 1.5pounds POUNDWeightlean ground pork
- 1/2 .5 .5cup CUP_USVolumecilantro leaves, finely chopped
- 1/2 .5 .5cup CUP_USVolumegreen onions, finely chopped
- 1/4 .25 .25cup CUP_USVolumefinely chopped dried fruits (apricots, cherries or raisins)
- 1/4 .25 .25cup CUP_USVolumeoyster sauce
- 1 1 1tablespoon TABLESPOON_USVolumechili paste
- 1 1 1tablespoon TABLESPOON_USVolumesesame oil
- Salt and freshly ground black pepper
- Pinch of sugar
Round wonton wrappers
- 1 1 1egg beaten with 1 tablespoon of water, for eggwash
- 2 2 2tablespoons TABLESPOON_USVolumepeanut oil
Dipping Sauce
- 1/2 .5 .5cup CUP_USVolumerice wine vinegar
- 2 2 2tablespoons TABLESPOON_USVolumesesame oil
- 2 2 2tablespoons TABLESPOON_USVolumeminced scallions or green onions
- Large pinch sugar
Instructions
- 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.
Note: Makes 100 to 120
Presentation
Serve on a bed of lettuce, with the dipping sauce on the side.Wine Recommendation
Fresh, young, aromatic wines are the partners I prefer for Asian appetizers. I look for Sauvignon Blancs (or Fumé Blancs as they’re often called in California) like Robert Mondavi’s or Chateau St. Jean, or Goldwater or Villa Maria from New Zealand.
ABOUT THIS RECIPE
I love the hustle and bustle of dim sum in a big Chinese restaurant. So many choices, all just a few bites, all promising a different taste. These small dumplings are favorites of mine and can either be steamed or prepared as pot stickers, a combination of boiling and sautéeing. Be sure to keep the meat over a bowl of ice at all times until you cook the potstickers.