Ingredients

The following ingredients have 4 Servings
  • 1/2 pound ground pork
  • 3/4 cup cabbage (finely chopped)
  • 1/4 cup green onion (finely chopped)
  • 2 tablespoons red bell pepper (finely chopped)
  • 1 egg (lightly beaten)
  • 2 teaspoons ketchup
  • 1 teaspoon yellow mustard
  • 2 teaspoons soy sauce
  • 1 teaspoon light brown sugar
  • salt & pepper to taste
  • 35 small wonton wrappers
  • Water (for sealing wontons)
  • 3 tablespoons vegetable oil (for frying)
  • 1 1/3 cups chicken stock (divided)
  • Yoshida's Sauce (for dipping)

Instruction

  • Preheat oven to 200-degrees. Combine pork, cabbage, green onion, red bell pepper, egg, ketchup, mustard, soy sauce, brown sugar, and salt & pepper in a mixing bowl. Set aside.
  • To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth so they won't dry out. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoons of the pork mixture in the center of the wrapper (Yes, the pork mixture is uncooked.  It will cook completely through the thin wrapper, I promise).
  • Fold over, seal edges, and shape as desired. 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 2-3 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 with Yoshida's sauce for dipping.