Pork Filled Potstickers

One of my favorite imports from Asia is dumplings. There are literally a million ways to make them and stuff them. My preferred recipe features a ground pork stuffing and using the pan fried or potsticker method of cooking. The results are simple but oh so delicious.

Here is a list of ingredients you will need:

1/2 pound of ground pork

1/4 cup of chopped scallions

1/2 cup of shredded cabbage

1 beaten Egg

2 tsp sriracha sauce (Should be available in the ethnic isle at most markets but hot sauce will do in a pinch)

2 tsp worcestershire sauce

1 tsp brown sugar (light or dark will do)

1 tsp kosher salt

1/2 tsp ground black pepper

1/2 tsp cayenne pepper (1/4 if you want it a little less spicy)

Package of wonton wrappers (will need around 30-40)

1 cup chicken stock or broth

Heat oven to warm.

Start by mixing all of the ingredients thoroughly. Prepare a cooking sheet covered with a damp paper towel to hold stuffed wontons until ready to cook. Take a wrapper and wet two adjacent edges with water. Take approximately 3/4 tsp of filling mixture and place in center of wrapper. Fold the wrapper, dry corner to wet corner and seal the edges. Then crimp the edges using a pleating motion. Place under the damp towel to hold while preparing the remaining wontons.

When all wontons are prepared, heat a large stainless steel skillet over medium high heat (do not use non-stick as the potstickers will not... well, stick). Brush a small amount of oil on the heated skillet and place wontons in the skillet about 8 at a time depending on the size of your skillet, not crowding the pan. Fry, uncovered for 2-3 minutes without moving. Bring the heat down to low and pour in 1/3 cup chicken stock and cover to steam the wontons. After about 3 minutes they should release from the pan, but if they don't gently use a spatula to remove them from the pan. Place on cooking sheet in warm oven while you are cooking the rest of the potstickers. Clean out the pan of any stuck residue and repeat the process for the remaining potstickers.

You can serve them with a variety of dipping sauces or serve them plain. My preference would be a simple sauce made of soy sauce, ginger, and honey (and maybe some chopped up hot peppers thrown in for good measure).