1/2 lb ground pork (I recommend unseasoned, as maple or italian seasoning would be a bit weird for this!)
1/4 c chopped scallions (or onion, or green onion)
2 Tbs chopped red pepper
2 tsp ketchup
1 tsp mustard
2 tsp worchestershire sauce
1 tsp brown sugar
1 tsp salt
1/2 tsp pepper
1/2 tsp cayenne (optional)
1 package potsticker or wonton wrappers (you can also use eggroll wrappers cut in quarters if you can't find the small ones)
Brown pork and remove to a paper towel to drain off grease (you can save the grease for frying the potstickers, or just drain it and fry with something else).
Mix pork with all other ingredients in a bowl (except the wrappers of course).
Put about 1 tsp of filling in each wrapper and close the edges (the packages usually have directions, otherwise see below). Fry in a little oil/grease for a couple of minutes--until browned on 2-3 sides. If desired, add 1/2-1 c water and put on a lid to steam them through, (some recipes say to boil them but I think they get waterlogged)
**To seal potstickers:
- Put filling in the center of the wrapper
- Moisten your finger in a bowl of water, then run it along the edges of the wrapper to make them sticky
- Fold the wrapper in half (with the filling in the middle) and stick the edges together. If you're feeling daring, try one of the fancier ideas below
- Squeeze out any excess filling juice as you seal it.
Square Purse or Pyramid (shown above): pull all four corners together at the tips, then seal down each straight side (so it makes a little pyramid with the filling in the base).
Round Purse or Pyramid: find three roughly equally-spaced points around the edge, and bring them up to the center, sealing the edges between them. (I will try to remember to take pictures next time!)