Wolfgang Puck's Potstickers

By AzWench

This Asian-inspired favorite is perfect for parties and big family dinners. While this recipe makes a large batch, you can always freeze them to cook later when you want a homemade meal but don't have the time.

Ingredients

• For the filling:
• 1/4 cup garlic
• 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 dried fruits (apricots, cherries, or raisins), finely chopped
• 1/4 cup oyster sauce
• 1 tablespoon chile paste
• 1 tablespoon sesame oil
• Salt and freshly ground black pepper
• Pinch of sugar
• For the dipping sauce:
• 1/2 cup rice wine vinegar
• 2 tablespoons sesame oil
• 2 tablespoons scallions, minced
• Large pinch of sugar
• For the potstickers:
• Round, store-bought wonton wrappers
• 1 egg beaten with 1 tablespoon of water, for egg wash
• 2 tablespoons peanut oil

Details

Servings 100
Adapted from thedailymeal.com

Preparation

Step 1

For the filling:

In a blender, combine the garlic and ginger. Blend and slowly pour the peanut oil and process to a purée. Transfer the mixture to a bowl. Add the remaining ingredients. Mix together thoroughly with a spoon and refrigerate, covered, for 1 hour.

For the dipping sauce:

Combine all ingredients for the dipping sauce and whisk together until evenly combined.

For the potstickers:

Separate the wonton wrappers. Brush the edges with egg wash. Place a generous spoonful of the filling and fold the edges together, starting from the center, and going down to each end to create a half-moon shape. Continue until you have used up the filling. Refrigerate until ready to cook.

Bring a large pot of salted water to a boil. Blanch the potstickers in small batches and drain. Coat a nonstick skillet with the peanut oil and sear the potstickers until golden brown on the bottom. Transfer to a plate and serve with the dipping sauce.