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1
For the citrus dipping sauce: Place all ingredients in a large bowl and whisk until well combined.
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2
Season, to taste, with salt and pepper.
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3
For the brisket pot stickers: In a large pot place the brisket piece and peanut oil and cook on low heat for approximately 7 hours until brisket begins to fall apart.
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4
Remove cooked brisket from the oil and allow to slightly cool.
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5
While brisket is cooling, saute the diced onion with the butter until translucent.
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6
Place the onions in a large bowl.
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7
Once the brisket has cooled, chop into a small dice and add to the onions.
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8
Add the chiles, garlic and cilantro and season the mixture with salt and pepper, to taste.
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9
Fill each dumpling wrapper with a small amount of the brisket mixture.
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10
Seal the edges with the beaten egg.
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11
Bring a medium size pot of water to boil.
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12
Place the pot stickers in the boiling water and cook for approximately 2 minutes.
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13
Once the pot stickers are cooked, transfer them to a paper towel-lined plate to drain before adding them carefully to the hot saute pan.
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14
At the same time, in a medium size saute pan, heat a little olive oil until slightly smoking.
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15
Working in batches, sear both sides of the pot stickers until golden brown.
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16
Remove from the pan and place on more paper towels to soak up excess oil.
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17
Repeat with remaining pot stickers.
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18
Serve immediately with a side of the citrus dipping sauce.
