Pot Stickers

Yield: 100 to 120 pot stickers, about 1 1/2 cups dipping sauce
Prep Time: 55 minutes
Cook Time: 50 minutes
Inactive Prep Time: 1 hour
Ease of preparation: difficult

Filling

1/4 cup garlic cloves
1-inch piece fresh ginger, peeled
2 tablespoons peanut oil
1/4 cup dried fruits (apricots, cherries or raisins)
1/2 bunch cilantro leaves, minced
1/2 bunch green onions, minced
Salt and pepper
Pinch sugar
1/4 cup oyster sauce
1 tablespoon chili paste
1 tablespoon sesame oil
2 pounds pork butt, cubed

Round Wonton Wrappers

1 egg beaten with 1 tablespoon water, for egg wash
Peanut oil, for frying
Dipping Sauce (recipe follows)

In a blender, combine garlic and ginger. Turn on machine and slowly pour the peanut oil and process to a puree. Transfer to a bowl and add the remaining ingredients. Stir together and marinate for 1 hour. Pass mixture through medium dye in the meat grinder.

Make the pot stickers. Separate the wonton wrappers and brush edges with egg wash. Place a generous spoonful of the filling and seal the edges, making small folds in the rounded side, starting from the center, and folding down to each end to create a half moon shape. Continue until you have used up the filling. Refrigerate until ready to cook.

Cook pot stickers in small batches in boiling, salted water. Drain. Heat a nonstick saute pan with peanut oil and sear until golden on the bottom. Remove and serve with dipping sauce.

Dipping Sauce

1/2 cup rice wine vinegar
1 cup sesame oil
2 tablespoons minced scallions or green onions
Large pinch sugar

Combine all ingredients and whisk together. Serve as dipping sauce for pot stickers.