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1
In a medium bowl, add the ground pork, green onions, garlic, BBQ sauce, BBQ seasoning, mustard, Worcestershire, hot sauce, salt and pepper.
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2
Mix together with a wooden spoon until incorporated
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3
Lay 3 wonton wrappers at a time out on your work surface.
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4
Cover the others with a damp paper towel to keep them from drying out.
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5
Dip your finger in a small ramekin of water and brush the edges of the wrapper lightly with water.
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6
Drop a teaspoon of the filling into the center of the wonton, add a drop of BBQ sauce, approximately a teaspoon, on top of the filling.
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7
Bring 2 opposite points together and seal, then bring the next 2 points together and pleat the top, making a little purse.
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8
As you go, set the filled dumplings on a sheet tray and cover with another damp paper towel.
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9
Repeat until all the filling is used.
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10
Heat a large skillet over medium heat.
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11
Add just enough canola oil to cover the bottom of the pan.
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12
Once hot, add the dumplings to the pan.
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13
Make sure they are not touching or crowded together.
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14
Let the dumplings cook, for 2 minutes.
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15
Add 1/3 cup of the chicken stock and cover.
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16
Reduce the heat to low, and allow the dumplings to finish cooking by steaming, another 2 to 3 minutes.
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17
Once done, gently remove the dumplings from the pan.
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18
Repeat with the remaining dumplings.
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19
Transfer to a serving platter and serve.
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20
Neely BBQ Seasoning:
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21
Mix all the ingredients together and store in an airtight container.
