Pot Stickers

Ingredients:

1 pound ground chicken or turkey

1/2 cup finely chopped scallions

4 tbsp finely chopped red bell pepper

2 eggs, lightly beaten

2 tbsp tomato paste

2 tbsp Worcestershire sauce

1 tsp freshly ground black pepper

1 teaspoon chili oil / or cayenne pepper

4 tbsp grated ginger

5 cloves crushed garlic

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp rice wine vinegar

48 to 60 small wonton wrappers

chicken broth, for sealing wontons

3 to 4 tbsp peanut oil, for frying (or more if needed)

4 1/3 cups chicken stock, divided

Directions:

Preheat oven to 200 degrees F. Combine the first group of ingredients in a medium-size mixing bowl. 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 broth. Place 1/2 rounded teaspoon of the 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 – 3 minutes, without touching. Once the time is up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 – 4 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 or wiping down w/paper towels over the garbage can. Repeat until all the wontons are cooked. Serve immediately w/dipping sauce.

Dipping Sauce

Ingredients:

2 tbsp finely chopped scallions

1 tsp grated ginger

1-2 cloves pressed garlic

2 tsp sesame oil

1 tsp chili oil

3 tbsp soy sauce (or tamari – dark soy sauce)

1 tbsp rice wine vinegar

Directions:

Combine all ingredients – serve w/potstickers