BBQ Pot Stickers

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
25 to 30 dumplings
Level:
Easy

Ingredients
  • 1/2 pound ground pork
  • 1/4 cup finely chopped green onions
  • 2 cloves garlic, finely chopped
  • 2 tablespoons Neely's BBQ sauce, plus an additional 1/4 cup
  • 1 teaspoon Neely's BBQ seasoning, recipe follows
  • 1 teaspoon yellow mustard
  • Dash Worcestershire sauce
  • Dash hot sauce
  • Kosher salt and freshly ground black pepper
  • 25 to 30 small square wonton wrappers
  • Canola oil, for frying
  • 1 cup chicken stock
  • 3/4 cup sugar
  • 1 1/2 cups paprika
  • 3 3/4 tablespoons onion powder
Directions

In a medium bowl, add the ground pork, green onions, garlic, BBQ sauce, BBQ seasoning, mustard, Worcestershire, hot sauce, salt and pepper. Mix together with a wooden spoon until incorporated

Lay 3 wonton wrappers at a time out on your work surface. Cover the others with a damp paper towel to keep them from drying out. Dip your finger in a small ramekin of water and brush the edges of the wrapper lightly with water. Drop a teaspoon of the filling into the center of the wonton, add a drop of BBQ sauce, approximately a teaspoon, on top of the filling. Bring 2 opposite points together and seal, then bring the next 2 points together and pleat the top, making a little purse. As you go, set the filled dumplings on a sheet tray and cover with another damp paper towel. Repeat until all the filling is used.

Heat a large skillet over medium heat. Add just enough canola oil to cover the bottom of the pan. Once hot, add the dumplings to the pan. Make sure they are not touching or crowded together. Let the dumplings cook, for 2 minutes. Add 1/3 cup of the chicken stock and cover. Reduce the heat to low, and allow the dumplings to finish cooking by steaming, another 2 to 3 minutes. Once done, gently remove the dumplings from the pan.

Repeat with the remaining dumplings. Transfer to a serving platter and serve.

Neely BBQ Seasoning:

Mix all the ingredients together and store in an airtight container.


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    This recipe is featured in:

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