Categories: Asian

Ingredients

• 1 pound ground chicken
• 1/2 cup shredded cabbage
• 1 carrot, peeled and shredded
• 2 cloves garlic, pressed
• 2 green onions, thinly sliced
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon freshly grated ginger
• 2 teaspoons sesame oil
• 1/4 teaspoon ground white pepper
• 36 won ton wrappers
• 2 tablespoons vegetable oil
• FOR THE HOT CHILI OIL SAUCE
• 1/2 cup vegetable oil
• 1/4 cup dried red chillies, crushed
• 2 cloves garlic, minced

Directions

1. 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.

2. In a large bowl, combine chicken, cabbage, carrot, garlic, green onions, soy sauce, hoisin sauce, ginger, sesame oil and white pepper.*

3. 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.*

4. 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.

5. Serve immediately with hot chili oil sauce.

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