Bacon Brussels Sprout Potstickers with Maple Balsamic Glaze

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  • Level: Intermediate
  • Total: 1 hr 15 min (includes cooling time)
  • Active: 45 min
  • Yield: about 20 potstickers
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Ingredients

Filling:

3 slices thick-cut bacon

1 shallot, thinly sliced

1 1/4 cups shaved Brussels sprouts (about 1/4 pound)

1/2 small green apple, grated

1 clove garlic, minced

Kosher salt, as needed

Maple Balsamic Glaze:

1/2 cup balsamic vinegar glaze

2 tablespoons maple syrup

Potstickers:

All-purpose flour, for dusting

25 wonton wrappers

2 tablespoons canola oil

Directions

  1. For the filling: Heat a large skillet over medium-high heat. Add the bacon and cook until crisp on both sides, about 7 minutes, then remove from the skillet and set aside on a paper towel-lined plate.
  2. Turn the skillet down to medium heat, then add the shallots and saute until translucent, 3 to 5 minutes. Stir in the Brussels sprouts, apple and garlic and continue cooking until the Brussels sprouts are wilted and tender, 5 to 8 minutes. Chop the bacon and fold into the Brussels sprout mixture. Taste and adjust for salt. Remove the skillet from the heat and allow to cool.
  3. For the maple balsamic glaze: Combine the balsamic glaze and maple syrup in a small bowl and set aside.
  4. For the potstickers: Line a sheet pan with parchment paper and dust with flour. Fill a wonton wrapper by adding a heaping teaspoon of filling, then using a small brush or your finger to wet the outside edge of the wrapper and folding over to make a half-moon shape. Pleat the edges and pinch well to seal. Place on the sheet pan and continue with the remaining wrappers and filling.
  5. Heat the oil in a large nonstick skillet that has a lid. Place the potstickers flat-side down in the skillet in a single layer and cook until browned on the bottom, 2 to 4 minutes. Add 1/4 cup water and immediately cover the pan, since it will be very spitty. Cook for 3 minutes, then remove the lid and continue to cook until all the water evaporates and the dumplings are fully cooked, 3 to 4 minutes more. Let cool slightly and serve with the maple balsamic glaze for drizzling or dipping.