I got a pound of ground pork from my CSA and I wanted to use it to make some dumplings. After a quick internet search, I came upon Alton Brown’s recipe for the perfect potstickers. I vaguely remembered seeing the show and the reviews were excellent, so I tried it out for myself. The ingredients may seem a little funny, but trust me, these were crazy delicious.
1/2 pound ground pork
1/4 cup finely chopped scallions
2 tablespoons finely chopped roasted red bell pepper
1 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
16 to 20 2-inch wonton wrappers
water, for sealing wontons
3 to 4 tablespoons vegetable oil, for frying
1 1/3 cups chicken stock, divided
Preheat oven to 200 degrees F.
Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
To form the dumplings, remove one wonton wrapper from the package, covering the others with a damp cloth. Brush two of the edges of the wrapper lightly with water. Place one 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 each other. (They will stick, but that’s the point!) 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.