Watching Alton Brown explain the semantics of wonton wrappers brought forth major inspiration while walking the aisles of the supermarket. My perfect popstickers did not exactly come out as good looking as Alton's Brown but mine didn't lack flavor.
PERFECT
POTSTICKERS                                                                                            35
to 40 potstickers
Recipe courtesy Alton Brown, 2004 Show: Good Eats Episode: Wanton
Ways
Total Time: 1 hr
10 min                     Prep 50 min                          Cook 20 min        Level: Intermediate
 
  | 
½ pound ground pork (I used ground turkey) | 
1½ teaspoons
  kosher salt | 
  | 
¼ cup finely
  chopped scallions (regular white onion) | 
½ teaspoon
  freshly ground black pepper | 
  | 
2 tablespoons
  finely chopped red bell pepper (celery) | 
¼ teaspoon
  cayenne pepper | 
  | 
1 egg, lightly
  beaten | 
35 to 40 small
  wonton wrappers | 
  | 
2 teaspoons
  ketchup | 
 Water, for
  sealing wontons | 
  | 
1 teaspoon
  yellow mustard (ground mustard) | 
3 to 4
  tablespoons vegetable oil, for frying | 
  | 
2 teaspoons
  Worcestershire sauce | 
1⅓ cups
  chicken stock, divided | 
  | 
1 teaspoon
  light brown sugar | 
 | 
Preheat oven to 200°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 ½ 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 sauté
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 ⅓ 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.
Here are what the wontons looked like before wrapping
You wet the wontons on two sides fold it over and press down on the edges then pinch them.
The end result was definitely worth it.
It was something new to try and a challenge worth taking...