Pot Stickums

Recipe adapted from Alton Brown's recipe.

Particulars:

• 1/2 lb ground "meat" of your choice (tofu, pork are usual suspects)
  
• 2 c cabbage, finely chopped
  
• 1/4 c scallions, finely chopped
• 2 T bell pepper, red, finely chopped
• 1 egg, lightly bruised (or 1/4 c egg substitute)
• 1 T rice wine vinegar
• 2 t Worcestershire sauce
• 1 t light brown sugar
• 1.5 t kosher salt
• 1 t black pepper, fresh ground
• ~1 t cayenne pepper (adjust to your liking)
• 1 t sesame oil
• 2 cloves garlic, minced
• 2 T light soy sauce or fish sauce or oyster sauce
• ginger, freshly grated fine (approx 1T or less)
  
• wonton wrappers (~40)
• chicken stock (~1 1/3 c) in 1/3 c increments
• vegetable oil
• water
• brush
  

1. Chop up the scallions, bell peppers, and cabbage - I suggest using a food processor. Drain all water from chopped veg. Sprinkle a little salt over the veg to draw out water. Let sit for 5 minutes, then squeeze out all water.
   
2. Preheat your oven to 200F.
3. Mix up all ingredients (except wrappers, chicken stock, veg oil, and water) in a large bowl. Mix it good. Set aside.
4. Fill wontons. Brush water on two edges, place about 1/2 t - 1t of filling in center, fold, seal, shape as desired. Set filled wontons aside, cover with damp cloth. Repeat until all wrappers are filled or you're out of filling.
5. Heat a 12" saute pan over medium heat.
6. Once pan is hot, brush with veg oil - lightly - and make *sure* you're up to temp.
   
7. Add filled wontons to pan about 8-10 at time and cook for 2 minutes. Don't touch them.
8. After 2 minutes, gently add 1/3 c chicken stock and drop heat to low. Cover. Cook for 2 minutes.
9. Remove wontons to a baking dish or other heatproof platter and put in 200F oven to keep warm.
10. Clean pan between batches by deglazing with water.
11. Repeat steps 6-10 until all wontons are cooked. Serve and enjoy!