Cabbage and Pepper Potstickers

1 egg

2 t ketchup

1 t yellow mustard

2 1 T Worcestershire sauce

1 t light brown sugar

1 t salt

1/2 t freshly ground black pepper

1/4 t cayenne pepper

1/4 C chopped green cabbage

1/4 C finely chopped scallions

2 T red pepper, diced

35 to 40 small wonton wrappers

3 to 4 tablespoons canola oil, for frying

Mix together first 8 ingredients.  Add vegetables and mix well.  

Form the potstickers with 1 wonton wrapper each. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the filling in the center of the wrapper. Fold over and seal edges. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Heat a small amount of oil in a 12-inch saute pan over medium heat. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Remove wontons to a heatproof platter and keep warm. Clean the pan between batches by wiping with a damp paper towel. Repeat until all the wontons are cooked.