Orange Cranberry Potstickers

• 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

1. FILLING:
2. 1.tn 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.
3. WONTONS:
4. 1.tombine 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.
5. 2.tring 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.
6. GLAZE:
7. 1.tombine all ingredients for orange sesame glaze in 1 cup glass measure; microwave 30-45 seconds til blended.
8. POTSTICKERS:
9. 2.teat 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.

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Taken from www.epicurious.com/recipes/member/views/orange-cranberry-potstickers-50085826 (may not work)