Wolfgang Puck BDFR1000 Use And Care Manual page 17

Pot Stickers
100 to 120 pot stickers
INGREDIENTS
For the 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 chile paste
1 tablespoon sesame oil
2 pounds pork butt, cubed
For the Pot Stickers:
Round wonton wrappers
1 egg beaten with 1 tablespoon water, for egg wash
Peanut oil, for frying
Dipping sauce (recipe on next page)
METHOD
1. In a blender, combine garlic and ginger. Turn on machine and slowly
pour in the 2 tablespoons peanut oil then process to a puree. Transfer
to a bowl then add the remaining filling ingredients. Stir together
and marinate for 1 hour. Pass mixture through medium dye in a meat
grinder. Transfer to an electric stand mixer and, using the paddle on
slow speed, mix until emulsified.
2. 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.
3. Cook pot stickers in small batches in boiling, salted water for 2-3
minutes or until they float; remove and drain.
4. Heat the peanut oil to 375°F in your Deep Fryer. Fry for two minutes
in batches until golden brown.
5. Remove and serve with dipping sauce.
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Dipping Sauce
Makes approximately 1 1/2 cups
INGREDIENTS
1/2 cup rice wine vinegar
1 cup sesame oil
2 tablespoons minced scallions or green onions
Large pinch sugar
METHOD
1. Combine all ingredients and whisk together.
Panko Scallops
4 servings
INGREDIENTS
1 pound fresh sea scallops
Salt and pepper to taste
1/2 cup all-purpose flour
2 large eggs, beaten
1/4 cup milk
1 cup panko (rice breadcrumbs)
Peanut oil, for frying
METHOD
1. Preheat oil in the Deep Fryer to 375°F.
2. Season the scallops with salt and pepper to taste.
3. Set up your coating ingredients. Place the flour on a plate. Beat the
eggs and milk together in a bowl. Place the panko on a separate plate.
Have a plate prepared to place scallops after breading.
4. Coat the scallops. Dredge the scallops in the flour. Shake off all extra
flour. Dip the scallop into the egg wash. Let the excess egg slide off.
Dip the scallop into the panko, pressing lightly to insure the crumbs
adhere. Shake off any extra coating. Place breaded scallop on clean
plate and repeat procedure until all of the scallops are coated.
5. When all scallops are coated and temperature in the Fryer has
reached 375°F, place about 6 scallops at a time into the hot oil. Fry
for approximately 2 minutes or until golden brown. Open Fryer lid and
raise basket to the upright position. Let scallops drain in this position
for several minutes. Transfer scallops to paper towels and let drain.
Sprinkle lightly with salt while still hot.
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