Pork & Veggie Potstickers

Ingredients

• 1/2 pound ground pork
• 1/4 cup finely chopped scallions
• 2 tablespoons finely chopped red bell pepper
• 3/4 c. finely chopped cabbage
• 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
• Yoshida's Sauce (for dipping)

Instructions

• Preheat oven to 200-degrees.
• Combine the first 12 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 (yes, the pork mixture is uncooked.. it will cook completely through the thin wrapper, I promise) . 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 2-3 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 with Yoshida's sauce for dipping.