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Roasted Corn Broth With Pork Potstickers

Western.Chefs's picture
Ingredients
  Grilled yellow corn ears 10 , cut off and cobs reserved
  Yellow onion 1 , diced
  Chilies 4 , diced
  Celery stalk 1 , diced
  Olive oil 2 Tablespoon
  Garlic 2 Clove (10 gm)
  Chicken stock/Chicken broth 1 Gallon
  Cilantro 2 Bunch (200 gm), chopped
  Ground pork 1⁄2 Pound
  Minced ginger 1 Tablespoon
  Chopped garlic 1 Tablespoon
  Soy sauce 2 Tablespoon
  Sesame oil 1 Tablespoon
  Chili flakes 1 Tablespoon
  Green onions 1 Bunch (100 gm), sliced
  Cilantro 1 Bunch (100 gm), chopped
  Eggs 3
  Wonton wrappers 1 Pound (1 Package)
  Egg wash 3 Tablespoon (1 Yolk And 2 Tablespoons Water Mixture)
  Salt To Taste
  Pepper To Taste
Directions

In a stock pot heat the olive oil and saute the corn, onion, chilies, and celery in olive oil for 3 to 5 minutes.
Add the garlic, chicken stock, and corn cobs, and boil for 15 to 20 minutes or until tender.
Remove the cobs.
Stir in the cilantro, and season to taste.
Keep the broth warm.
Combine all of the potsticker ingredients except the wonton wrappers and egg wash.
Place a hearty tablespoon of the mixture in the center of each skin.
Brush the wonton edges with egg wash.
Fold corner to corner to form a triangle.
Press the edges together to seal.
Fold the 2 opposite corners around a finger.
Moisten with egg wash and press together to seal.
Steam the potstickers until the skins are tender.
Place the corn broth in soup bowls and two potstickers in each bowl.

Recipe Summary

Method: 
Roasted
Ingredient: 
Pork

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