Wolfgang Puck's Potstickers Recipe


Nutrition

Cal/Serving: 69
Daily Value: 3%
Servings: 40

Low-Sodium
Kidney-Friendly, Dairy-Free, Milk-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Alcohol-Free
Fat3g5%
Saturated1g3%
Trans0g0%
Carbs7g2%
Fiber0g1%
Sugars5g0%
Protein4g8%
Cholesterol11mg4%
Sodium62mg3%
Calcium7mg1%
Magnesium5mg1%
Potassium74mg2%
Iron0mg1%
Zinc0mg2%
Phosphorus37mg5%
Vitamin A64IU1%
Vitamin C1mg1%
Thiamin (B1)0mg5%
Riboflavin (B2)0mg4%
Niacin (B3)1mg7%
Vitamin B60mg6%
Folic Acid (B9)2µg1%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K4µg5%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Potstickers
Wolfgang Puck

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. 

4.666665
Ratings6

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 

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. 

Recipe Details

Makes 100-120 potstickers 

Servings: 40

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1 Comments

knehama's picture

100 pot stickers and not enough dipping sauce to go around if you follow this recipe for pot stickers to the letter.Cooks preparing this meal will have to increase sauce availability or there may be a mutiny!

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