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Wolfgang Puck's Potstickers Recipe
Sep 07, 2011 @ 11:09 AM
Posted by
Daily Value: 3%
Servings: 40
Low-Carb, Low-Sodium
Dairy-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 53Daily Value: 3%
Servings: 40
Low-Carb, Low-Sodium
Dairy-Free, Sugar-Conscious
| Fat | 3g | 5% |
| Saturated | 1g | 3% |
| Trans | 0g | 0% |
| Carbs | 2g | 1% |
| Fiber | 0g | 1% |
| Sugars | 0g | 0% |
| Protein | 4g | 8% |
| Cholesterol | 15mg | 5% |
| Sodium | 67mg | 3% |
| Calcium | 8mg | 1% |
| Magnesium | 5mg | 1% |
| Potassium | 78mg | 2% |
| Iron | 0mg | 2% |
| Zinc | 0mg | 3% |
| Vitamin A | 69IU | 1% |
| Vitamin C | 1mg | 1% |
| Thiamin (B1) | 0mg | 5% |
| Riboflavin (B2) | 0mg | 5% |
| Niacin (B3) | 1mg | 7% |
| Vitamin B6 | 0mg | 6% |
| Folic Acid (B9) | 3µg | 1% |
| Vitamin B12 | 0µg | 2% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 0mg | 2% |
| Vitamin K | 4µg | 5% |
| Fatty acids, total monounsaturated | 1g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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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.
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
