Ingredients

FILLING

1/4 cup whole cloves Garlic

1" piece Fresh Ginger

2 TBL Peanut Oil

1 1/2 lb BreakfastPork Sausage

1/2 cup chopped Cilantro

1/3 cups Dried Cranberries

1/4 cup oyster sauce

1 TBL Orange Marmalade

1 TBL Sriracha Sauce

1 TBL Asian sesame oil

WON TONS

48 Won Ton Skins

1 Egg, beaten

1 TBL Water

1/2 cup peanut oil

1 cup Water

ORANGE SESAME GLAZE

1/2 cup Soy Sauce,Low Sodium

1/4 cup Orange Marmalade

2 Garlic, minced

1 Tbl Asian Sesame Oil

Preparation

FILLING:

  1. In food processor or blender, combine garlic, ginger and peanut oil; process to a puree. Transfer to a bowl. Add remaining filling ingredients. Mix together thoroughly and refrigerate overnight.

WONTONS:

  1. Combine egg with water; brush edges of wontons with egg wash. Place a generous spoonful of the filling and fold over to form triangle or half circle; press firmly with fingers to enclose filling and place on sheet pan. Continue with remaining filling and wonton skins.
  2. Bring large pot of water to boil; season with salt. Cook filled wontons in water til they float; remove with slotted spoon and place on sheet pan again. Cover and refrigerate in single layer overnight.

GLAZE:

  1. Combine all ingredients for orange sesame glaze in 1 cup glass measure; microwave 30-45 seconds til blended.

POTSTICKERS: 2. Heat a large nonstick skillet (with cover) with 1/4 cup peanut oil over medium-high heat; place 24 wontons touching each other in pan; sear until golden-brown on the bottom about 2-3 minutes. Add 1/2 cup water to pan; cover and cook 3-4 minutes to heat until hot throughout; remove cover and quickly evaporate most of water. Add 1/2 of orange sesame glaze and turn and coat each one to glaze. Remove to serving dish and repeat with remaining wontons. Sprinkle with sesame seeds if desired.