Chinois Potstickers with Ground Pork and Dried Fruit
Serving Size / Yield
- 10 peeled garlic cloves
- 1 piece fresh ginger root, about 1 inch long, peeled
- 2 Tbs. peanut oil
- 2 lb. boneless pork butt, cut into 1-inch cubes
- 1/4 C. raisins, (dried pitted cherries, dried cranberries, or chopped dried apricots)
- 1/2 bunch cilantro leaves, minced
- 1/2 bunch green onions, trimmed and minced
- Freshly ground pepper
- Pinch sugar
- 1/4 C. oyster sauce
- 1 Tbs. Chinese chili paste
- 1 Tbs. toasted Asian sesame oil
- About 10 dozen round wonton wrappers
- 1 egg, beaten with 1 tablespoon water to make an egg wash
- Peanut oil, for frying
- Dipping Sauce:
- 1/2 C. rice wine vinegar
- 1 C. toasted Asian sesame oil
- 2 Tbs. minced green onions
- Large pinch sugar
First, prepare the filling. In a blender, combine the garlic and ginger. Turn on machine and slowly pour in the peanut oil, continuing to blend until the ingredients form a puree. Transfer to a bowl and add the pork, dried fruit, cilantro, green onion, salt and pepper to taste, sugar, oyster sauce, chili paste, and sesame oil. Stir together, cover with plastic wrap, and marinate in the refrigerator for 1 hour.
To grind the meat, you can use a food grinder with the medium grinding die or a food processor with the stainless-steel blade.
Remove the marinated pork from the refrigerator.
For the grinder, turn on the machine and, following manufacturer’s instructions, pass the pork mixture through the grinder; then, transfer to an electric stand mixer with the paddle attachment and mix at slow speed until the mixture is smooth, 2 to 3 minutes.
If using the processor, process the meat in batches to avoid overfilling the work bowl; for each batch, pulse the machine until the meat is coarsely chopped and then process until smooth, stopping to scrape down the bowl occasionally.
To assemble the potstickers, separate the wonton wrappers a dozen or so at a time, laying them out on a work surface. Brush their edges lightly with the egg wash. Place a generous tablespoonful of the filling in the center of each wonton skin and fold the wrapper in half around the filling; then seal the edges securely together, folding and pressing small pleats all along the seam, to create a half-moon shape. Continue with the remaining wrappers, egg wash, and filling until you have used up all of the filling, placing the finished dumplings on a baking sheet and refrigerating them until ready to cook.
Bring a large pot of salted water to a rolling boil. Add a small batch of potstickers and boil gently for 6 to 7 minutes; then, with a wire skimmer, transfer them to paper towels to drain thoroughly. Heat a thin layer of peanut oil in the bottom of a nonstick skillet over medium-high heat. Add the drained potstickers, seam sides up, and cook just until their undersides are golden brown, 2 to 3 minutes.
Meanwhile, put all the Dipping Sauce ingredients in a mixing bowl and briefly whisk until combined.
To serve, transfer the cooked potstickers to a platter or individual serving plates. Pour the sauce into one or more small bowls for dipping.
Yield: 9-12 dozen
(Chef Wolfgang Puck’s TV series, “Wolfgang Puck’s Cooking Class,” airs Sundays on the Food Network. Also, his latest cookbook, “Wolfgang Puck Makes It Easy,” is now available in bookstores. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, N.Y. 14207.)
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