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.
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.
Sauced after foiling and reading to finish
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.
The pleating part took a minute to learn. I just looked it up in Jaden Hair's Steamy Kitchen cookbook.
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.
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.