HSN_DeepFryerManual 6/21/10 10:48 AM Page 37
Pot Stickers
100 to 120 pot stickers
INGREDIENTS
Filling:
1/4 cup garlic cloves
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 (recipe on page 36)
METHOD
1In 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.
2Make 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.
3Cook 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
approximately 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
Combine all ingredients and whisk together.
Recipe courtesy Wolfgang Puck
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