Spicy Chicken Potstickers

• Meat

  • 1 lb Ground chicken

• Produce

  • 1/2 cup Cabbage
  • 1 Carrot
  • 1/4 cup Chillies, dried red
  • 4 cloves Garlic
  • 1 tbsp Ginger
  • 2 Green onions

• Condiments

  • 1 tbsp Hoisin sauce
  • 1 tbsp Soy sauce, reduced sodium

• Baking & Spices

  • 1/4 tsp White pepper, ground

• Oils & Vinegars

  • 2 tsp Sesame oil
  • 10 tbsp Vegetable oil

• Bread & Baked Goods

  • 36 Won ton wrappers

Found on damndelicious.net

Description

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
• 1/2 cup vegetable oil
• 1/4 cup dried red chillies, crushed
• 2 cloves garlic, minced

Directions

• 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.