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The Source's Pork Dumplings

Executive Chef Scott Drewno shares the secret behind his pork dumplings.

Updated 4:32 PM EST, Wed, Jan 25, 2012

Executive Chef Scott Drewno
The Source by Wolfgang Puck

Pork Potsticker Filling

1 lb.    ground pork butt
¼ lb.    fat back
1  TB.    salt       
1 TB.    chopped garlic
1 TB.    chopped ginger
1 TB.    sugar
2 TB.    oyster sauce
1 tsp    black pepper
2 TB.    cilantro, chopped
2 TB.    scallions, chopped
1 tsp.    sesame oil
1 TB.    dried cherries
1 TB.    dried apricots
1 TB.    golden raisins

1 package of won ton wrappers, available at most supermarkets.

Filling Method:
Re-hydrate fruit in warm water, drain.
Mix all ingredients in bowl. 
Grind
Place in Hobart bowl and mix with paddle attachment.

Potsticker Filling:

Place potsticker skin on cutting board.  Brush edges on half with egg yolk mixture ( use 1 yolk and 1 whole egg ).  Place dollop of filling in center of skin.  Form potsticker –

Cooking Method

In a pot filled with boiling water, boil potstickers for five minutes. In a sauté pan, sauté one side of each potsticker until crispy and browned, about 1 minute. Serve.

 
Black Vinegar Dipping Sauce

¾ cup    black vinegar
1 ¼ cup    chili oil
¾ cup    sugar
1 ¼ cup    soy superior
1 ¼ cup    mushroom soy sauce
2 ½ cup    rice vinegar
1 ¼ cup    chopped ginger

Mix well.

First Published: Jan 25, 2012 4:07 PM EST

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