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.