Chef Antonio from Iggy’s announced the winner.
ITALIAN POTSTICKERS
Mike Denison
Ingredients:
1 pound of Italian sausage (spicy or sweet)
1 egg, lightly beaten
1/3 cup fresh parsley
1/3 cup fresh basil
2 tbsp balsamic vinegar
1/2 tsp salt
1/2 tsp black pepper
1-2 Mozzarella balls
Package of wonton wrappers
Favorite marinara sauce (either bottled or homemade)
Directions:
Combine the sausage, egg, parsley, basil, balsamic vinegar, salt, and pepper in a medium-sized mixing bowl. Set aside.
Cut the mozzarella into 1/4-inch cubes and set aside.
To make the potstickers, take a wonton wrapper and lightly brush two of the edges with water. Spoon about 1/2 rounded teaspoon of the sausage mixture in the middle of the wrapper. Push 1-2 mozzarella cubes into the top of the meat mixture. Fold over, seal the edges, and shape it how you want.
Depending on your preference, you can either steam or pan fry the potstickers until the meat is completely cooked, approximately 4-5 minutes. When pan frying, I recommend using a saute pan over medium heat. Brush the pan lightly with oil and place about 10 potstickers in at a time. Be careful so they don’t touch. Fry for 2 minutes, and then add 1/3 cup of chicken stock to the pan for another 2 minutes. Test to make sure meat inside is completely cooked. Place on a cookie sheet in a warm oven to keep warm. Repeat for the rest of the meat mixture.
To serve, warm up the marinara sauce as a dipping sauce for the potstickers and enjoy!
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