• Currently 4/5
Easy to make at home and fun for kids to assemble.  I have also used this filling recipe in egg rolls.  I have cut back the salt from the original 1-1/2 tsp - seemed too salty the first time, and has other salty condiments in the filling.
1/2 pound ground pork
1/4 cup finely chopped scallions
1 egg, lightly beaten
2 tsp ketchup
1 tsp yellow mustard
2 tsp Worcestershire sauce
1 tsp brown sugar
1 tsp kosher salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
35-40 wonton wrappers
Water, for sealing dumplings
3-4 tbl vegetable oil for frying
1 1/3 cups chicken stock, divided
1. Preheat oven to 200 degrees F.  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.
Variation:  I've made these as egg rolls, too, in the larger wrappers with more filling, shallow fried on each side.  I serve them with duck sauce. It makes 10-12 small egg rolls.


Member since Sep 2007

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