ACTIVE TIME: 50 minutes
TOTAL TIME: 1 hour 10 minutes
Yield: 35 to 40 potstickers
- 8 ounces ground pork
- 1/4 cup finely chopped scallions
- 2 tablespoons finely chopped red bell pepper
- 1 large egg, lightly 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 black pepper
- 1/4 teaspoon cayenne pepper
- 35 to 40 small wonton wrappers
- Water, for sealing wontons
- 4 tablespoons vegetable oil, for frying
- 1 1/3 cups hot chicken stock, divided
Heat oven to 200ºF.
Combine the pork, scallions, bell pepper, egg, ketchup, mustard, Worcestershire, brown sugar, salt, pepper, and cayenne in a medium mixing bowl and stir until well combined. 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 1 tablespoon of oil in a 10-inch sauté panover medium heat, just until smoking. Add 10 to 12 potstickers to the pan and sauté until golden, 1 to 1 1/2 minutes per side. Gently add 1/4 cup of hot broth per pan of wontons, cover, and cook until liquid evaporates, approximately 2 minutes. Remove wontons to a heatproof platter and place in warm oven. Wipe the pan of any excess liquid or debris and repeat until all wontons are cooked. Serve immediately.