Potstickers

This is a recipe from Alton Brown that I altered a little. Another family favorite, and they are really very easy to make. I made 60 of them last night. We ate some and I put the rest in the freezer for another meal.

Potstickers

1/2 lb ground turkey

1/4 c. finely chopped green onions

2 T. finely chopped red bell pepper

1 egg, lightly beaten

2 tsp. ketchup

1 tsp. yellow mustard

2 tsp. Worcestershire sauce

1 tsp. brown sugar

1 1/2 tsp. salt

1/2 tsp black pepper

1/4 tsp cayenne pepper

30 round wonton wrappers (one package has about 60)

Water, for sealing wontons

3 to 4 T. Canola oil, for frying

1 1/3 c. chicken broth, divided

Preheat oven to 200°F. Combine the first 11 ingredients in a med-size bowl. Set aside. To form the dumplings, remove one wonton wrapper from the package. Brush 2 edges of the wrapper lightly with water. Place 1 tsp. of the turkey mixture in the center of the wrapper. Fold over, seal edges, and shape into a dumpling shape (the back of the wonton package shows how to do it) . Set on a sheet pan and cover with a damp cloth. Repeat until all of the filling is gone.

Heat a sauté pan over med-heat. Brush with oil once hot. Add 10 potstickers at a time to the pan and cook for 2 min, 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 a warm oven. Clean the pan in between batches by pouring water and allowing the pan to deglaze. Repeat until all the wontons are cooked.

Serve with sauce of your choice.