A super recipe based off Alton Brown's (Good Eats!). These can also be deep fried instead of pan fried and steamed (if deep frying, you do not need the listed oil and broth).
Author: Amy Garrett
2Tbspfinely chopped red pepper
1egg, lightly beaten
1tsplight brown sugar
1/2tspfreshly ground black pepper
35-40small wonton wrappers
small bowl of water to seal wrappers
3-4Tbspoil, for frying
1-1/3cupschicken stock, divided
Combine first 10 ingredients in a medium sized mixing bowl, set aside.
To form potstickers, remove a couple wrappers from package at a time, keeping the rest covered with a damp cloth to keep from drying out. Brush 2 edges lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges and set on a sheet pan, covering with another damp cloth. Repeat until wrappers are gone.
Heat a 12″ saute pan over medium heat. Brush with oil once hot. Add 8-10 potstickers at a time and cook for 2 minutes. After 2 minutes, add 1/3 cup chicken stock to the pan, turn the heat to low, cover, and cook for 2 more minutes. Move cooked potstickers to a heatproof platter and place in warm over. Clean the pan between batches by pouring in water and allowing the pan to deglaze. Repeat until all potstickers are cooked. Serve immediately.