Spicy Chicken Potstickers (Print Version)
# Ingredients:
→ Potstickers with Chicken
01 -
1/2 pound of ground chicken
02 -
3/4 cup of cabbage, shredded
03 -
1/4 cup of shredded carrots
04 -
1 small minced red chili or jalapeno
05 -
2 minced garlic cloves
06 -
1 teaspoon of kosher salt
07 -
1 tablespoon of fresh grated ginger
08 -
A sprinkle of red pepper flakes
09 -
2 tablespoons of vegetable oil
10 -
1 tablespoon of soy sauce
11 -
1/4 cup of minced green onions
12 -
18-21 Asian-style round dumpling skins
→ Zesty Ginger Sauce
13 -
1 tablespoon of light brown sugar
14 -
1 teaspoon of sesame oil
15 -
2 tablespoons of minced green onion
16 -
1/3 cup of soy sauce
17 -
1 tablespoon of rice wine vinegar
18 -
2 tablespoons of sweet red chili sauce
19 -
1 teaspoon of grated fresh ginger
# Instructions:
01 -
Crank up your oven to 425°F. Grease up a big baking sheet with a tablespoon of oil.
02 -
Throw the ground chicken, cabbage, shredded carrot, chili, garlic, green onion, salt, soy sauce, ginger, and a dash of pepper flakes into a big bowl. Mix until combined.
03 -
Spoon a little filling into the middle of each wrap, wet the edges, fold into a half-moon, and pinch tightly shut.
04 -
Lay the dumplings on the oiled tray, brush them with the leftover oil, and bake 10 minutes. Flip them over, then bake for another 10-12 minutes until they’re golden and cooked through (internal temp: 165°F).
05 -
Warm sesame oil in a small pan. Toss in ginger and cook until fragrant. Once ready, stir in soy sauce, chili sauce, vinegar, brown sugar, and chopped green onions.
# Notes:
01 -
Store in the fridge for three days max.
02 -
Great for freezing! Use within one month.