Description
I finally got around to making these last night and, while my photos don't exactly reflect it, they were awesome! I made a very simple dipping sauce of about 2 parts yamasa soy sauce to 1 part rice wine vinegar with some sesame seeds sprinkled on top. I froze the extra prepared, but uncooked pot stickers on a cookie sheet, each layer separated by waxed paper, then put them in a vacuum sealed food saver bag and back into the freezer. These got pretty consistent 5 star ratings on the foodtv.com site.
Ingredients
- Ground Pork
- Scallion
- Red Bell Peppers
- Egg
- Ketchup
- Yellow Mustard
- Worcestershire Sauce
- Light Brown Sugar
- Kosher Salt
- Fresh Ground Black Pepper
- Cayenne Pepper
- Wonton Wrappers
- Water
- Vegetable Oil
- Chicken Stock
Instructions
- Preheat oven to 200 degrees f
- Combine the first 11 ingredients in a medium-size mixing bowl
- Set aside
- To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth
- Brush 2 of the edges of the wrapper lightly with water
- Place 1 / 2 rounded teaspoon of the pork mixture in the center of the wrapper
- Fold over, seal edges, and shape as desired
- Set on a sheet pan and cover with a damp cloth
- Repeat procedure until all of the filling is gone
- Heat a 12-inch saute pan over medium heat
- Brush with vegetable oil once hot
- Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching
- Once the 2 minutes are up, gently add 1 / 3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes
- Remove wontons to a heatproof platter and place in the warm oven
- Clean the pan in between batches by pouring in water and allowing the pan to deglaze
- Repeat until all the wontons are cooked
- Serve immediately