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Owner’s Manual
Owner’s Manual
Pot Stickers Serves: 6
Ingredients:
½ pound ground pork
¼ cup scallions, finely chopped
¼ teaspoon cayenne pepper
1 teaspoon light brown sugar
1⅓ cup chicken broth
2 tablespoons red pepper,
finely chopped
2 teaspoons ketchup
2 teaspoons Worcestershire sauce
1 teaspoon yellow mustard
3 to 4 tablespoons vegetable oil,
for frying
Non-stick cooking spray
Sea salt and freshly ground
black pepper
Directions:
1. In a bowl, mix ground pork, scallions, red pepper, egg, ketchup, yellow
mustard, Worcestershire, light brown sugar, cayenne, sea salt, and fresh
ground black pepper.
2. Keep wonton wrappers in the package and place a damp cloth on top, as
they will dry up quickly.
3. Take 1 wonton wrapper and lightly brush water on the edges.
4. Place ½ teaspoon of pork mixture in center of the wrapper and shape
as desired.
5. Lightly spray non-stick vegetable spray on a tray or baking sheet and place
dumplings on.
6. Covered the dumplings with a damp cloth.
7. Heat up the Wok to 400˚F and brush with vegetable oil.
8. Add 8 to 10 pot stickers at a time and cook for 2 minutes.
9. Add chicken broth, turn heat down to 100˚F, and then cook for another
2 minutes.
10. Remove wontons and place on a platter.
11. Clean the Wok and repeat process until all pot stickers are cooked.
Tip: To keep the cooked pot stickers warm, preheat your regular oven in a low
setting at 220˚F and keep them in oven.
Sesame Chicken Serves: 4
Ingredients:
1 pound boneless chicken thighs,
fat trimmed off, meat cut into
bite-sized pieces
1½ teaspoons peanut oil
2 tablespoons sesame seeds
1 scallion, finely sliced
2 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon sugar
1 tablespoon honey
2 tablespoons rice vinegar
1 tablespoon fresh ginger, grated
1 clove of garlic, minced
1 egg, beaten
3 tablespoons cornstarch
Sea salt and freshly ground black
pepper
Directions:
1. In a bowl, mix soy sauce, sesame oil, sugar, honey, rice vinegar, and
garlic; set aside.
2. In a big bowl, mix beaten egg with cornstarch and season with sea salt
and fresh ground pepper. Let it rest for 10 minutes.
3. Add chicken to mixture, tossing to coat all the pieces.
4. Bring Wok up to 425˚F. Once hot, add oil and swirl to coat the Wok.
5. Add chicken and stir-fry for 5 to 6 minutes or until golden brown.
6. Add the sauce to Wok, toss with chicken, and continue to stir-fry for 2
minutes or until sauce thickens. Remove from heat.
7. Garnish with sesame seeds and scallions. Serve.
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