Chorizo & Andouille Potstickers

Ingredients:

2 fresh chorizo sausage links, casings removed (I went to Whole Foods & got it from their meat section so you don’t have to buy an entire package)
2 fresh andouille sausage links, casings removed (got them at Whole Foods too)
1 large green bell pepper, diced
1 large onion, diced
2 cloves of garlic, minced
50 round dumpling wrappers (you can typically find these at any Asian mart or International mart)
Water (to seal the potstickers)
3 tbsp. vegetable oil

Instructions:

1. In a large bowl, combine the two kinds of sausages and set aside.
2. In a skillet, with 1 tbsp. of vegetable oil, sauté green bell pepper, onion, and garlic until tender, about 5 minutes. Remove and let cool for 5 minutes.
3. Add the veggie mix to the bowl of sausage. With your hands (jewelry off!), mix the meat and veggies together until just incorporated. You don’t want to overwork the meat.
4. Wash your hands with soap then assemble your workstation to have a tiny bowl of water, a pastry brush, a large cookie sheet, a teaspoon, a fork, your bowl of meat, and of course, your dumpling wrappers.
5. Place a dumpling wrapper in one hand, scoop 2 tsp. of meat filling into the middle of the dumpling wrappers. Dip your pastry brush in the water and brush the edge of the entire dumpling wrapper. Bring one side of the dumpling wrapper up to meet the other side, press gently in the middle then seal all around. Using a fork, press down the edges, sealing the potsticker. Repeat until all the meat filling has been used up.
6. In a large skillet, oil the bottom of the skillet with 2 tbsp. of vegetable oil. Place the potstickers all over the skillet, covering as much space as you can. Pour 1 cup of water onto the potstickers, place the lid on the skillet, and turn the heat to medium high.
7. Let the potstickers cook until all the water has evaporated, about 7 minutes, then let it sear for another 2-3 minutes. Through all this, do NOT touch them! Remove the lid and flip the potstickers. You may wish to remove them at this time or sear the other sides of them.
8. Serve hot.