Make-ahead, freezer-friendly dumplings made completely from scratch with an optional hot chili oil sauce for a kick of heat!
5 stars (1 rating)
Ingredients
1poundground chicken
½cupshredded cabbage
1carrot, peeled and shredded
2clovesgarlic, pressed
2green onions, thinly sliced
1tablespoonreduced sodium soy sauce
1tablespoonhoisin sauce
1tablespoonfreshly grated ginger
2teaspoonssesame oil
¼teaspoonground white pepper
36won ton wrappers
2tablespoonsvegetable oil
For the hot chili oil sauce
½cupvegetable oil
¼cupdried red chillies, crushed
2clovesgarlic, minced
Instructions
Heat vegetable oil in a small saucepan over medium heat. Stir in crushed peppers and garlic, stirring occasionally, until the oil reaches 180 degrees F, about 8-10 minutes; set aside.
In a large bowl, combine chicken, cabbage, carrot, garlic, green onions, soy sauce, hoisin sauce, ginger, sesame oil and white pepper.*
To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
Serve immediately with hot chili oil sauce.
Notes
*The filling in the potstickers does not have to be cooked prior to wrapping.
*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.