Spicy Chicken Potstickers (Print Version)
# Ingredients:
→ Potsticker Filling
01 -
2 tablespoons of cooking oil
02 -
8 ounces of ground chicken
03 -
3/4 cup of finely chopped cabbage
04 -
1/4 cup of grated carrot
05 -
1 small minced red chili or jalapeño
06 -
A quarter cup of finely diced green onions
07 -
Two minced garlic cloves
08 -
1 tablespoon of freshly grated ginger
09 -
1 tablespoon of soy sauce
10 -
1 teaspoon of coarse salt
11 -
Crushed red pepper, as much as you want
12 -
18 to 21 wrappers for dumplings (round-shaped)
→ Zesty Ginger Dip
13 -
1 teaspoon of sesame oil
14 -
1 teaspoon of freshly grated ginger
15 -
1/3 cup of soy sauce
16 -
2 tablespoons of sweet chili sauce
17 -
1 tablespoon of vinegar (rice wine)
18 -
1 tablespoon of light brown sugar
19 -
2 tablespoons of minced green onions
# Instructions:
01 -
Set your oven to 425°F and grease up a large baking tray with a tablespoon of oil
02 -
In a large mixing bowl, toss together the minced green onions, garlic, ground chicken, shredded cabbage and carrot, grated ginger, soy sauce, salt, crushed red pepper, and minced chili. Mix until everything's evenly combined
03 -
Scoop a small amount of the mixture into the center of each wrapper. Using water, moisten the edges and fold the wrapper into a half-moon. Seal tightly by pinching the edges together
04 -
Set all dumplings on the greased tray. Brush the tops lightly with the leftover oil, then bake for 10 minutes. Flip them and continue baking for another 10 to 12 minutes. They’re ready when they’re golden and have an internal temperature of 165°F
05 -
Warm sesame oil in a little pan. Toss in some grated ginger and stir just until fragrant. Take it off the heat and whisk together with soy sauce, sweet chili sauce, vinegar, sugar, and green onions in a small bowl
# Notes:
01 -
Lasts up to 3 days in the fridge
02 -
You can freeze these for a month