Wolfgang Puck's Potstickers Recipe

Ingredients

For the filling:

  • ¼ cup garlic
  • 1 inch fresh ginger
  • 2 tablespoons peanut oil
  • 1 ½ pounds lean ground pork
  • ½ cup cilantro leaves, finely chopped
  • ½ cup green onions, finely chopped
  • ¼ cup dried fruits (apricots, cherries, or raisins), finely chopped
  • ¼ cup oyster sauce
  • 1 tablespoon chile paste
  • 1 tablespoon sesame oil
  • Salt and freshly ground black pepper
  • Pinch of sugar

For the dipping sauce:

  • ½ cup rice wine vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons scallions, minced
  • Large pinch of sugar

For the potstickers:

  • Round, store-bought wonton wrappers
  • 1 egg beaten with 1 tablespoon of water, for egg wash
  • 2 tablespoons peanut oil 

This Asian-inspired favorite is perfect for parties and big family dinners. While this recipe makes a large batch, you can always freeze them to cook later when you want a homemade meal but don't have the time. 

Click here to see more recipes from Wolfgang Puck. 

Directions

For the filling:

In a blender, combine the garlic and ginger. Blend and slowly pour the peanut oil and process to a purée. Transfer the mixture to a bowl. Add the remaining ingredients. Mix together thoroughly with a spoon and refrigerate, covered, for 1 hour.

For the dipping sauce:

Combine all ingredients for the dipping sauce and whisk together until evenly combined.

For the potstickers:

Separate the wonton wrappers. Brush the edges with egg wash. Place a generous spoonful of the filling and fold the edges together, starting from the center, and going down to each end to create a half-moon shape. Continue until you have used up the filling. Refrigerate until ready to cook.

Bring a large pot of salted water to a boil. Blanch the potstickers in small batches and drain. Coat a nonstick skillet with the peanut oil and sear the potstickers until golden brown on the bottom. Transfer to a plate and serve with the dipping sauce. 

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