Ingredients
- 1/2 pound ground pork
- 1/4 cup finely chopped scallions
- two tablespoons finely chopped red bell pepper
- 1 egg, gently beaten
- 2 teaspoons ketchup
- 1 teaspoon yellow mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon light brown sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon red pepper cayenne
- 35 to 40 small wonton wrappers
- Water, for sealing wontons
- three or four tablespoons vegetable oil, for frying
- 1 1/3 cups chicken stock, divided
Directions
Preheat oven to 200 levels F.
Combine the very first 11 ingredients inside a medium-size mixing bowl (pork through cayenne). Put aside.
To create the dumplings, remove 1 wonton wrapper in the package, since the others having a moist cloth. Brush 2 from the edges from the wrapper gently with water. Place 1/2 rounded teaspoon from the pork mixture in the heart of the wrapper. Fold over, seal edges, and shape as preferred. Focused on a sheet pan and canopy having a moist cloth. Repeat procedure until all the filling is finished.
Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add eight to ten potstickers at any given time towards the pan and prepare for just two minutes, without touching. When the 2 minutes are up, lightly add 1/3 cup chicken stock towards the pan, turn heat lower to low, cover, and prepare for an additional 2 minutes. Remove wontons to some heatproof platter and put within the warm oven. Clean the pan among batches by flowing in water and allowing the pan to deglaze. Repeat until all of the wontons are cooked. Serve immediately.
Recipe thanks to Alton Brown, 2004