Here’s a quick update for you guys. Since I’m in the process of assisting my wife in creating dinner, I figured I would put the recipe on here. You know, because they’re that awesome.
You will need:
1. 1/2 pound ground pork
2. 1/4 cup finely chopped scallions
3. 1 egg, lightly beaten
4. 2 teaspoons ketchup
5. 1 teaspoon yellow mustard
6. 2 teaspoons Worcestershire sauce
7. 1 teaspoon light brown sugar
8. 1 1/2 teaspoons salt
9. 1/2 teaspoon ground black pepper
10. 1/4 teaspoon cayenne pepper
11. 35 to 40 small wonton wrappers
12. Water, for sealing wontons
13. 3 to 4 tablespoons vegetable oil, for frying
14. 1 1/3 cups chicken stock, divided
1. Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.
2. 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.
3. 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.