More from Good Eat's 2; It's Good Cold Too

These Pork Pot Stickers are easy enough to make but a little time consuming. I used the vegetable broth to steam the pot stickers. I think a low sodium broth would work very well also.

I found a pot sticker dipping sauce at the store and gave it a try. It was okay. It pretty much tasted like soy sauce. I liked the Hoisin sauce for dipping much better. The recipe says to serve hot but I thought they were good cold from the fridge also.

What to do with that remaining half pound of ground pork? I would just make a double batch of the pot sticker and put the extra in the freezer for later.

You Will Need:

    8 ounces ground pork - 1/2 pound
    1/4 cup scallions, finely chopped
    2 Tablespoons bell pepper, finely chopped *see notes at end
    1 large egg, lightly beaten
    2 teaspoons ketchup
    1 teaspoon yellow mustard
    2 teaspoons Worcestershire sauce
    1 teaspoon light brown sugar
    1 1/2 teaspoon kosher salt
    1/2 teaspoon black pepper, freshly ground
    1/4 teaspoon ground cayenne
    35 - 40 small wonton wrappers **
    4 Tablespoons vegetable oil, for frying
    1 1/4 cups hot chicken or vegetable broth, or water

Directions:

1 . Heat the oven to 200 degrees F.

2 . Combine the pork, scallions, bell pepper, egg, ketchup, mustard, Worcestershire sauce, brown sugar, salt, black pepper, and cayenne in a medium mixing bowl and stir until well combined. Set aside.

3 . To form the dumplings: Remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1 rounded teaspoon of the pork mixture in the center of the wrapper. Shape as desired.*** Set on a half sheet pan and cover with a damp cloth. Repeat until all the filling is used.***

4 . Heat 1 Tablespoon of the oil in a 10 inch nonstick***** saute pan over medium heat, just until smoking. Add 10 to 12 pot stickers to the pan and cook, without moving until golden, 1 to 1 1/2 minutes, then turn and brown the other side. Gently add 1/4 cup of the hot broth or water, cover and cook until the liquid evaporates, about 2 minutes. Remove the wontons to a heatproof platter and place in the oven to keep warm.  Wipe the pan of any excess liquid or debris****** and repeat until all the wontons are cooked. Serve immediately.

 

*I used a red pepper.

**If you can’t find wonton wrappers you can use Gyoza wrapper. They are round instead of square.

***When folding the pot sticker in half push as much air out before sealing as possible.

****At this point they can be frozen up to 6 months before cooking.

*****Don’t use a nonstick pan - they won’t stick and be pot stickers.

******You may need to deglaze the pan with water between batches.

A Note on the Notes:

All the above notes are from watching the Good Eats episode on pot stickers. You can find it on You Tube by using the search terms “pot stickers Alton Brown”.

 

Kathryn's Review:   

This recipe (from Alton Brown's Good Eats 2) is a keeper.

 
For ease of preparation - 5 out of 5 cookbooks

For time - 3 out of 5 cookbooks
 

For taste - 5 out of 5 cookbooks