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Alton Brown (Good Eats) usually doesn't let us down, these pot stickers are no exception. They can be deep fried instead of pan fried/steamed (if deep frying, you do not need the listed oil and broth).
Prep Time50 mins
Cook Time20 mins
Total Time1 hr 10 mins
Course: Appetizer
Cuisine: American-Chinese
Servings: 6
Author: Amy Garrett


  • ½ lb ground pork
  • 2 Tbsp finely chopped pepper red, yellow, or orange
  • 1 egg lightly beaten
  • 2 tsp ketchup
  • 1 tsp yellow mustard
  • 2 tsp worchestershire sauce
  • 1 tsp light brown sugar
  • tsp kosher salt
  • ½ tsp freshly ground black pepper
  • ¼ tsp cayenne pepper
  • 35-40 small wonton wrappers
  • small bowl of water to seal wrappers
  • 3-4 Tbsp oil for frying
  • 1⅓ cups chicken stock divided


  • Combine ground pork, chopped pepper, egg, ketchup, mustard, worchestershire, brown sugar, worchestershire, salt, pepper, and cayenne pepper in a small 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 large 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.



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