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...
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