Sunday, September 18, 2011

Wonton Adventures

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...