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–+ servings
Spicy Chicken Potstickers

Spicy Chicken Potstickers

Yield: 36 potstickers
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
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

  • 1 pound ground chicken
  • ½ 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
  • ¼ teaspoon ground white pepper
  • 36 won ton wrappers
  • 2 tablespoons vegetable oil

For the hot chili oil sauce

  • ½ cup vegetable oil
  • ¼ cup dried red chillies, crushed
  • 2 cloves garlic, 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.