Roasted Corn Broth With Pork Potstickers
|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|
|Wonton wrappers||1 Pound (1 Package)|
|Egg wash||3 Tablespoon (1 Yolk And 2 Tablespoons Water Mixture)|
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.