Ingredients

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

Instructions

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.