Perfect Potstickers

Perfect Potstickers

I adapted this recipe from Alton Brown. The wonton wrappers are usually in the produce section of the grocery store (for whatever reason). They're really easy once you get the hang of it. The reviews online said that they freeze well (after putting them together but before cooking them). I think next time I'll make a double batch and put half away for a rainy day! 15 potstickers was the right amount for a meal for two alongside some spicy peanut noodles. 

• 2 tbsp finely chopped scallions
• ½ cup grated carrot
• 2 tsp grated ginger
• 1 tbsp chopped cilantro
• 1 tbsp soy sauce
• 1 tbsp hoisin
• 2 tsp sesame oil
• 1 tsp salt
• ¼ tsp pepper
• 1 egg, lightly beaten
• 15 to 20 small wonton wrappers
• Water, for sealing wontons
• 2 to 3 tablespoons vegetable oil, for frying
• 1/2 cup chicken stock, divided

Combine the first 10 ingredients in a medium-size mixing bowl (scallion through egg). Set aside.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush all edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Pinch corners together and seal edges. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Heat a large 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.

Serve immediately with a dipping sauce (soy sauce, sriracha, hoisin and/or mirin).