Wolfgang's Potstickers Recipe - Cooking Index
Wolfgang's Potstickers Recipe - Cooking Index
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 sauteeing. Be sure to keep the meat over a bowl of ice at all times until you cook the potstickers.
Courses: Starters and appetizers| Filling | ||
| 1/4 cup | 59ml | Garlic cloves |
| 1 | Fresh ginger - (1" long) | |
| 2 tablespoons | 30ml | Peanut oil |
| 1 1/2 lbs | 681g / 24oz | Lean ground pork |
| 1/2 cup | 8g / 0.3oz | Finely-chopped cilantro leaves |
| 1/2 cup | 31g / 1.1oz | Finely-chopped green onions |
| 1/4 cup | 36g / 1.3oz | Finely-chopped dried fruits |
| = (apricots, cherries or raisins) | ||
| 1/4 cup | 59ml | Oyster sauce |
| 1 tablespoon | 15ml | Chili paste |
| 1 tablespoon | 15ml | Sesame oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Sugar | |
| Assembly | ||
| Round wonton wrappers | ||
| 1 | Egg - beaten with | |
| 1 tablespoon | 15ml | Water - for eggwash |
| 2 tablespoons | 30ml | Peanut oil |
| Dipping Sauce | ||
| 1/2 cup | 118ml | Rice wine vinegar |
| 2 tablespoons | 30ml | Sesame oil |
| 2 tablespoons | 30ml | Minced scallions or green onions |
| 1 tablespoon | 15ml | Pinch sugar (large) |
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.
Serve on a bed of lettuce, with the dipping sauce on the side.
This recipe yields 100 to 120 pot stickers.
Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/
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