ASIAN POTSTICKER RECIPE

Filling:

• 4 garlic cloves 
• 1 square inch piece fresh ginger, peeled 
• 2 tablespoons peanut oil 
• 1/4 cup dried cranberries
• 1/2 bunch cilantro leaves, minced 
• 6  scallions, minced 
• Salt and pepper 
• 1/2 teaspoon sugar 
• 1/4 cup oyster sauce 
• 1 tablespoon Sriracha chile sauce 
• 1 tablespoon sesame oil 
• 2 pounds ground pork

INSTRUCTIONS:
 
1.  In a food processor, add the filling ingredients and process until all ingredients
are processed to a uniform size. Place mixture in a covered bowl and refrigerate
for 1 hour for the flavors to marry.

Wrap the potstickers
• Round wonton wrappers 
• 1 egg beaten with 1 tablespoon water, for egg wash 
• Peanut oil, for frying

Make the pot stickers.
1.  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.**
Want to make this step a little easier?  Use the "Potsticker Press". 


2.  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 
• 1teaspoon pinch sugar

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

Yield: approximately 1 1/2 cups sauce


Yield: 100 to 120 pot stickers