Perfect Potstickers

My husband and I absolutely love potstickers it is our favorite appetizer. I could not find the recipe I was looking for so I searched on the food network and came across this easy one from Alton Brown. They were delicious but it tasted as if something were missing. I have made potstickers before ( I wish I could find that recipe--did someone borrow it?) and they were the best.

1/2 pound ground pork

1/4 cup finely chopped scallions

2-Tbsp. finely chopped red bell peppers

1 egg, lightly beaten

2 tsp. ketchup

1 tsp. yellow mustard

2 tsp. Worcestershire sauce

1 tsp. light brown sugar

1-1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/4 tsp. cayenne pepper

35 to 40 small wonton wrappers

3 to 4 vegetable oil, for frying

water for sealing wontons

1-1/3 cup chicken stock, divided

• Preheat oven to 200F.


• Combine the first 11 ingredients in a medium mixing bowl (pork through cayenne), set aside.


• To form dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush two edges of wrapper lightly with water. Place 1/2 rounded tsp. of 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 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 two minutes are up gently add 1/3 cup chicken stock to pan, turn heat down to low, cover, and cook for another two minutes.


• Remove wontons to a heatproof platter and place in warm oven. Clean pan in between batches by pouring in water and allowing the pan to deglaze.


• Repeat until all wontons are cooked. Serve immediately.


• cook time: 20 minutes yield 35 to 40 potstickers.