Filling: 
1/4 cup garlic cloves 
1-inch piece fresh ginger, peeled 
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 follows

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 and add the
remaining ingredients. Stir together and marinate for 1 hour. Pass mixture
through medium dye in the meat grinder. Transfer to an electric standing
mixer and using the paddle, on slow speed, mix until emulsified.

Make 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.

Cook pot stickers in small batches in boiling, salted water. Drain. Heat a
non-stick saute pan with peanut oil and sear until golden on the bottom.
Remove and serve with dipping sauce.

Dipping Sauce: 
1/2 cup rice wine vinegar 
1 cup sesame oil 
2 tablespoons minced scallions or green onions 
Large pinch sugar

Combine all ingredients and whisk together. Serve as dipping sauce for
pot stickers. 

Yield: approximately 1 1/2 cups 


Yield: 100 to 120 pot stickers