Pork Potstickers in Black Vinegar Sauce

Scott Drewno, chef of The Source by Wolfgang Puck's recipe

1 pound ground pork butt
1/4 pound fatback
1 tablespoon salt
1 tablespoon chopped garlic
1 tablespoon peeled and chopped fresh ginger
1 tablespoon sugar
2 tablespoons oyster sauce
1 teaspoon black pepper
2 tablespoons cilantro, chopped
2 tablespoons scallions, chopped
1 teaspoon sesame oil
1 tablespoon dried cherries
1 tablespoon dried apricots
1 tablespoon golden raisins
1 package of wonton wrappers (available at most supermarkets)
2 eggs
2 tablespoons vegetable oil

Rehydrate fruit in warm water, drain and place in bowl. Add the rest of the filling ingredients (pork, fatback, garlic, ginger, sugar, oyster sauce, pepper, cilantro, scallions, sesame oil) and grind in a food processor.

Place in a mixing and blend thoroughly with clean hands or a hand-held mixer.

Mix one egg with one egg yolk to make a wash for the wrappers.

Place a wonton wrapper on a cutting board. Brush edges on half of it with the egg yolk mixture. Put a dollop of filling in the center and form the potsticker by bringing all sides together and upward and pinching well to seal.

In a pot filled with boiling water, boil potstickers for five minutes, placing in the water carefully. Drain. In a sauté pan heat two tablespoons of vegetable oil over medium heat, and sauté each potsticker until crispy and browned, about one minute on each side. Drain and serve. 

Black Vinegar Dipping Sauce
3/4 cup black vinegar (from Asian markets)
1 1/4 cup chili oil
3/4 cup sugar
1 1/4 cup soy sauce (Superior brand recommended)
1 1/4 cup mushroom soy sauce (from Asian markets)
2 1/2 cups rice vinegar
1 1/4 cup chopped ginger

Mix all ingredients together well.

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