Some nights, dinner in our house is a bit of a mish-mosh of eating what we have in the house. Recently, we had grilled hot dogs (with the works — relish, mustard and ketchup) served in homemade challah with these potstickers on the side! Perhaps not the most usual combination of side dish and entree, but it totally worked especially since the condiments on the hot dog complimented the mustard, worcestershire sauce and other ingredients in the potstickers. These are also easily heated up in the oven (oven at 350 for 3ish minutes) for night-after-night enjoyment!
Source: Adapted from Alton Brown at The Food Network
4 finely chopped scallions
1 small red pepper diced
1 egg, lightly beaten
2 tsp. ketchup
1 tsp. yellow mustard
2 tsp. Worcestershire sauce
2 tsp. soy suace
1 tsp. light brown sugar
1 1/2 tsp. salt
1/2 tsp. pepper
1 package small wonton wrappers
Water, for sealing wontons
3 to 4 tablespoons vegetable oil, for frying
1 1/3 cup chicken stock, divided
Preheat oven to 200
1. Combine the first 10 ingredients (scallion – pepper) in a medium-size mixing bowl. Mix well and Set aside.
2. To form the dumplings, place 1/2 tsp of filling on one half of the potsticker wrap. Since it’s round, brush half of the edge of the circle lightly with water, using your finger or pastry brush. Fold over and seal edges. Then set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone (this part is a bit tedious).
3. Pour 1 T. oil in medium saute pan over medium heat. Add 6 to 8 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 (this is also a bit time consuming — but worth the effort!).
4. 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.