Steal This: Wolfgang Puck's Pork Dumplings
written by Amanda
on 10/19/2010
Video
For the second episode of Metrocurean's Steal This! series, I
was thrilled to join chef Wolfgang Puck at The Source, where I got a
personal lesson in dumpling making.
My folding technique couldn't quite compare to the master himself, so
I'm not giving up this food writing gig to be a dumpling maker just yet.
But you can try for yourself with the recipe below.
Thanks for letting me steal your recipe, chef!
Pork Belly Dumplings
Courtesy of The Source by Wolfgang
Puck and executive chef
Scott Drewno
for the
filling
1/2 lb ground pork butt
1/2 lb ground pork
belly
1 tbsp chopped garlic
1 tbsp chopped ginger
1 tbsp salt
1
tsp black pepper
1 tbsp sugar
2 tbsp oyster sauce
2 tbsp
cilantro, chopped
2 tbsp scallions, chopped
1 tsp sesame oil
1
tbsp dried cherries
1 tbsp dried apricots
1 tbsp golden raisins
1
package of wonton wrappers, available at most supermarkets
1 egg
peanut
oil or vegetable oil for cooking
Rehydrate the dried fruit in
warm water for about 10 minutes and drain.
Add all ingredients to
the bowl of a food processor and pulse until the filling is well
combined.
To assemble the dumplings (see video), place a wonton
wrapper on a cutting board or other work surface. In a small bowl,
whisk the egg with 2 tbsp water. Brush the edges of one half of the
wonton wrapper with the egg mixture. Place a small dollop of filling,
about 1 heaping teaspoon depending on the size of your wrappers, in
center of the wrapper.
To form the dumplings, fold the wrapper
over the filling, making folds in the front side, starting from the
center, going down to each end to create a half moon shape. (You can do
this ahead of time and refrigerate or freeze the formed dumplings.)
To
cook the dumplings, bring salted water to a boil in a large pot. Boil
the dumplings in small batches for five minutes. When they're ready,
they will float to the surface. Remove from the water and drain on paper
towels.
Meanwhile, heat a few teaspoons of peanut oil over
medium high in a large pan. Transfer the dumplings in small batches to
the pan and sauté one side of each potsticker until crispy and browned,
about 1 minute. Serve with black vinegar dipping sauce.
Black Vinegar Dipping Sauce
¾
cup black vinegar
1 ¼ cup chili oil
¾ cup sugar
1 ¼ cup soy
sauce
1 ¼ cup mushroom soy sauce
2 ½ cup rice vinegar
1 ¼ cup
chopped ginger
Stir all ingredients together in a large bowl. For serving, portion into smaller bowls for guests to dip the dumplings into.
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