Potstickers

3 in square wonton wrappers
1/2 lb. ground pork or chicken
1/4 cup chopped scallions
1 egg, lightly beaten
2 tsp. red bell pepper
1 1/2 tsp kosher salt
1/2 tsp fresh ground pepper
1 tsp brown sugar
1/4 tsp cayanne pepper
2 tsp worchestshire sauce
2 tsp. ketchup
1 tsp mustard

Mix all together (except wrappers) for filling.

Wipe two sides of wonton wrapper, fill with 1/2 tsp of filling. Seal into a traingle shape, forcing all air out. Pleat the 2 sides. Using a skillet (NOT nonstick) heat to very hot & brush on a small amount of veg. oil. Put wonton's in pan (don't over crowd) cook a full 2 minutes. Add 1/3 cup chicken stock, immediatly cover and lower heat. Cook another 2 minutes. Do not remove lid during last 2 minutes. When done they should deflate, this will mean you've done it right. Deglaze pan with water & start over with the remaining. Keep warm in oven until ready to serve. Serve with hoisin sauce. These can freeze: freeze (before cooking) on cookie sheet then transfer to freezer bag.