Okay, don’t lynch me yet! I know it sounds really, really, really wrong but it’s oh, oh so good. This is the brain child of a late night, snack night dinner coupled with a lot of leftovers from the prior night’s “pizza night” dinner. Here at CPM, we call it fusion. I’m pretty sure our mom called it “clean out the fridge night”. And, even though this “fusion” goodie sounds odd, you will be chuffing these babies down before the next batch is off the pan. I even had to share the genius with our neighbors, the MacLeods, who came bearing a drink called Dark and Stormy in exchange for these pizza rip-offs. I don’t know what was in the Dark and Stormy but it was super yummy too! Thanks much!
Combo Pizza Pot Stickers
24 pot stickers or wonton wrappers
½ pound +/- Italian sausage (mine was previously cooked leftovers, reheated)
¼ red bell pepper, diced
3 mushrooms, diced
6 black olives, diced
¼ small onion, diced
¼ freshly grated Parmesan cheese
½ cup freshly grated mozzarella cheese
a few fresh thyme leaves
3 tablespoons corn or other high-heat vegetable oil
In a large skillet on medium heat, cook Italian sausage until browned (or heated, if already cooked), add in bell pepper, mushroom, black olives, onion and thyme leaves. Cook for around 5 minutes or until vegetables are tender-crisp.
Remove from heat. Mix meat and vegetables with parmesan and mozzarella cheese until mixture begins to stick together (around 3 minutes).
Drop mixture by heaping teaspoon onto wrapper. Brush edges with water and press to seal. Repeat.
Preheat large skillet to medium heat. Drizzle oil in pan and put in several dumplings. Cook for around 1 ½ minutes, flip and cook for another 1 ½ minutes. Skins should look blistered and slightly browned. Pour ½ cup water in the pan and cover to steam around 3 minutes. Remove lid and allow to continue cooking until most of the liquid is evaporated.
Serve with marinara or pizza sauce.