½ pound ground pork
¼ cup scallions, finely chopped
¼ teaspoon cayenne pepper
- 1 teaspoon light brown sugar
1⅓ cup chicken broth
- 2 tablespoons red pepper, finely chopped
- 2 teaspoons ketchup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon yellow mustard
- 3 to 4 tablespoons vegetable oil, for frying
- Non-stick cooking spray
- Sea salt and freshly ground black pepper
- In a bowl, mix ground pork, scallions, red pepper, egg, ketchup, yellow mustard, Worcestershire, light brown sugar, cayenne, sea salt, and fresh ground black pepper.
- Keep wonton wrappers in the package and place a damp cloth on top, as they will dry up quickly.
- Take 1 wonton wrapper and lightly brush water on the edges.
Place ½ teaspoon of pork mixture in center of the wrapper and shape as desired.
Lightly spray non-stick vegetable spray on a tray or baking sheet and place dumplings on.
- Covered the dumplings with a damp cloth.
Heat up the Wok to 400°F and brush with vegetable oil.
- Add 8 to 10 pot stickers at a time and cook for 2 minutes.
Add chicken broth, turn heat down to 100°F, and then cook for another 2 minutes.
Remove wontons and place on a platter.
- Clean the Wok and repeat process until all pot stickers are cooked.
To keep the cooked pot stickers warm, preheat your regular oven in a low setting at 220�F and keep them in oven.