Alton Brown's perfect potstickers

I seriously believe that Alton Brown is some type of Svengali. Okay, he's not evil so he would have to be the good equivalent but does he ever hold some kind of spell on me. This spell will convince me to try things I would never, ever attempt without AB's recommendation.

The potstickers from Good Eats episode "Wonton Ways" are a perfect example of how Alton can convince me to try my hand at just about anything. Before that episode, I would have told you there is no way in a million years I could ever make such an item in my kitchen. Moreover I would have told you if I did attempt them, the final product would be no where near as good as a Chinese restaurant version.

The day after "Wonton Ways" originally aired I had an unknown reason to seek out wonton wrappers at the mega-mart. Yep, I was going to try to make the potstickers because AB make them look so easy. What was I thinking?

Lucky for me, I wasn't thinking and plunged headlong into making my very own potstickers--at home!

Despite the moniker Alton gave his potstickers, "Perfect Potstickers," I decided to play around with some of the ingredients. The first change was the ground pork. I substituted ground chicken. And because I wanted a little more Asian feel to mine, I replaced the ketchup and mustard for hoisen sauce and soy souce. When I first attempted the recipe, I looked at both the Perfect Potstickers and the vegetarian version from the same episode to make my creation.

So with my modifications, I was ready to start. The main thing learned from the episode was technique. Like with a vast majority of GE episodes, Alton explained, very well, the method to cook the item. Before watching the episode, I had not a clue how to prepare potstickers. And, of course, after the show I was completely knowledgeable in the method.

To my surprise, but really I shouldn't have been surprised after all AB taught me well, the method was simple and most importantly the potstickers rocked. They were the best ones I have ever eaten. Before learning how to make my own, I had sampled some frozen ones from Sam's Warehouse (can't recall the brand) and various ones at local Chinese restaurants. I was impressed that my adaptation of Alton's recipe was so good. In fact, now, I do not like any other potstickers but mine and ones that follow AB's original recipe. Wow!

AB's Perfect Potstickers
Original recipe from Food Network, click here
My modifications are in bold, blue

• 1/2 pound ground pork (ground chicken)
• 1/4 cup finely chopped scallions
• 2 tablespoons finely chopped red bell pepper (omitted)
• 1 egg, lightly beaten (omitted)
• 2 teaspoons ketchup (Hoisen sauce)
• 1 teaspoon yellow mustard (Soy sauce)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon light brown sugar
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 35 to 40 small wonton wrappers

Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. 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 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.