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Leftover Brisket Potstickers

A friend of ours is coming over for her birthday dinner tomorrow night and I needed an appetizer.   My wife and I were at the store when I saw some gyoza wrappers next to the wonton wrappers.  She and I crafted this recipe within the next minute.  I just did a test run and they were perfect. 

I just used the potsticker technique, not the flavor profiles.

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Last night I cooked a 5lb brisket flat, hot and fast, using Adam Perry Lang's technique in BBQ25.  The rub was one I made up, spicy.  Fuel was hickory/cherry/lump.  3 hours at 325f, 2 hours foiled at 325, then sauced and cooked another 30 min or so until tender.

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Sauced after foiling and reading to finish

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Tonight, I chopped up 1/2 cup of the brisket and mixed it with 2 Tbsp au jus, 2 Tbsp corn, 1 Tbsp cilantro, 1 Tbsp roasted red pepper and 1/4 tsp of beef rub. 

Put a heaping tsp of the filling on each wrapper and sealed it up.

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The pleating part took a minute to learn.  I just looked it up in Jaden Hair's Steamy Kitchen cookbook.

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Then fry them in a pan in 2 Tbsp of oil for 2-3 minutes.  Add 1/4 c water, immediately cover and steam 3-4 minutes.  Then uncover and cook until the water is all gone (another minute or so).

I served them with some more au jus on the plate.  This would make about a dozen of these.

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They look like regular potstickers but taste like BBQ brisket, delicious!   These are definitely going to be a repeat item at our house and I'll be proud to serve them to our guest of honor tomorrow night.

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