Perfect Potstickers

More wontons! I was excited to try this recipe because even though the ingredients are definitely non-traditional, they sounded like they would taste really good.

And they did.

Time for good stuff. Ground turkey, egg, green onions, brown sugar, cayenne pepper, salt, black pepper, ketchup, yellow mustard, worcestershire sauce, and red pepper. Sounds kind of like a sloppy joe, doesn't it? Regardless, let us press on.

Oh and I tossed in 2 cloves of garlic. Look how purple it is!

Throw it all in a bowl.

And mix it all up. Yum. Boy did it smell good. It taunted me the entire time I was filling them.

Then fill them just like I showed you here, and then cook them. I boiled mine for about 4 minutes each, and the rest I put in the freezer.

Yum.

They were so good. I liked the filling a lot more than the last one. The other one was good but it needed dipping sauce. These ones had so much flavor in them, they didn't need anything.

Here's the recipe, with instructions for pan steaming them.

Perfect Potstickers (original recipe by Alton Brown)

• 1/2 pound ground pork
• 1/4 cup finely chopped scallions
• 2 tablespoons finely chopped 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
  
• 35 to 40 small 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 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.

(Or just boil in gently boiling water for 4ish minutes and drain)
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Eat. Eat them, my children. Love them.

Oh and by the way. I steamed some and fried them last night. And they were great.

Oh and by the way, if you have something called a Brown Bag Deli near you, you should definitely try it out. I can't speak for other places, but the one that's right next to Sean's work is great.

They bake their bread everyday, and are only open for lunch hours. I always get jalapeno cheddar bread, with brown sugar ham, honey mustard, pepper jack cheese, lettuce and cucumbers.

Soooooooooooo goooooooooooood. One of my favorite sandwiches ever.

Oh and also, these chips are pretty good.

I got them from Target, and they're baked. Nice and crispy, with a nice sweet but salty flavor from the balsamic.

Also sorry, I didn't mean to drop some product placements or anything. This blog is about food and what I'm eating and making, so I just thought I'd share! :3