Saturday, October 18, 2008

From the MySpace Archives: Chicken Potstickers

This is a post ripped from the archives of my old MySpace "blog"... I just don't have the patience for that site anymore, but I have a lot of posts there that I'd like to preserve. I figure I can give some of them new life here on blogger... this is one of my very favorite meals. It is VERY labor intensive, but it's worth it.

Ok, this is my first foray into the world of Asian dumplings... and they turned out amazingly good. I can't take credit for the recipe, though. Alton Brown gets the kudos for that. The only thing I really changed is that I used minced chicken breast instead of ground pork, and used pablano peppers instead of red. The flavor was still excellent. Might try the pork next time. I'm also toying with trying to come up with a beef potsticker with a peanut satay sauce... Below is a pic of how they turned out, as well as Alton's original recipe.

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


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.


Jen said...

If you could just run a batch of these over to my house that would be great. And can you do it like, now?

Jen said...

Um, yeah. I'll try to fit that in between the 437 physicals I'm doing today. ;)

denise said...

oooh, yum.