| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 50 min |
| Cook: | 20 min |
| Yield: | 35 to 40 potstickers |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 38 servings |
| Calories | 102 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 4 g |
| Cholesterol | 11 mg |
| Sodium | 160 mg |
Reviews
Alton Brown is the MASTER of flavor. Not surprised how incredible this recipe is. Wow.
I made a couple of subs that really elevated this dish:
-HP Sauce for ketchup
-fish sauce for worcestershire sauce
-Anaheim peppers for bell peppers
-smoked paprika for cayenne (the heat belongs in the dipping sauce!)
Overall, while not traditionally Asian (I grew up in Singapore), they were still totally delicious!
Oh, and I don’t know about the whole broth thing, it made the first batch pretty soggy. I left it out of the second batch and I got a nice crispy batch after!
Not too hard to make once you get the hang of he process when you are making a lot of them!
Absolutely perfect. If you make them right they’re perfectly sweet and salty with just a little spice from the cayenne. I used my own farm fresh eggs and veggies. So delicious.
Sorry, tried this tonight and am not a fan. Tasted like a McDonald’s hamburger in wonton wrapper. Fine if that’s what you are interested in, but definitely not Asian. Two stars for edible, but seriously a disappointment. I should have known just by the ingredients. Ketchup, mustard, Worcestershire sauce? Serve this with french fries and a toy and your American kids will love it.
This sounds crazy weird with the ketchup, mustard, and Worcestershire sauce, but it works, and the flavor doesn’t read as non-Asian (as some who haven’t made it have expressed concern.) I decided to try the recipe simply because it sounded so weird (though really the amount of western seasonings is very small) and because I didn’t have on hand the fresh ginger I usually use in potstickers. I made a tamari-rice vinegar-sriracha-sesame oil dipping sauce, and these were a hit. Before you bash this recipe, you should really try it.
Don’t let the seemingly “weird” concoction (deemed by some reviewers who haven’t even tried the recipe) fool you. This makes an amazing pot sticker. My only suggestion would be, if you double the recipe, think twice before doubling the cayenne.
This is time intensive but worth it when you can do it. It’s just a bit spicy and overall balanced flavor. Doesn’t overdo the ketchup or it may taste more like meatloaf.
Delicious and a wonderful way to end a day.
I agree with other reviewers that this is a weird recipe, especially for Alton Brown. And I also went rogue by not adding any peppers (hate them) or the sugar and salt, and experimented with the cooking process, so of course, realistically, I’m not reviewing this recipe as written. I par cooked the filling, quickly pan fried the wontons after assembly and then steamed some of them in my microwave steamer (if they made it that far). Throw as much shade as you’d like, but my housemate and I scarfed these babies down as fast as I could make them. Great flavour! Next time, I’m going to use fresh ginger and fish sauce (instead of worcestershire)… and there will be a next time!