ASIAN CHICKEN WONTON CUPS RECIPES

Name: Perfect Potstickers
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 35 to 40 potstickers
Cuisine: asian
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

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PERFECT POTSTICKERS RECIPE | ALTON BROWN - FOOD NETWORK

Perfect Potstickers Recipe | Alton Brown - Food Network image

Provided by Alton Brown

Categories appetizer

Total Time 1 hours 10 minutes

Prep Time 50 minutes

Cook Time 20 minutes

Yield 35 to 40 potstickers

Number Of Ingredients 15

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

Steps:

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.

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