Ingredients:

  • 1 lb ground chicken (lean)
  • 2 cups finely shredded cabbage
  • 3 scallions, finely minced
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 32 round dumpling wrappers
  • 2 tbsp neutral oil
  • 1/3 cup water
  • 3 tbsp soy sauce (for sauce)
  • 1 tbsp rice vinegar
  • 1 tsp chili oil
  • 1/2 tsp honey

Instructions:

  1. In a large bowl, combine ground chicken, shredded cabbage, minced scallions, ginger, and garlic. Stir in soy sauce, sesame oil, sugar, salt, and pepper. Mix vigorously in one direction until the filling becomes slightly tacky.
  2. Place a wrapper in your palm. Spoon approximately 1 tbsp of filling into the center. Moisten the outer edge of the wrapper with water, fold in half, and pinch the edges firmly to seal, creating 3-4 small pleats if desired.
  3. Heat neutral oil in a 12-inch non-stick skillet over medium-high heat. Once the oil shimmers, place dumplings flat-side down and fry for 2-3 minutes until the bottoms are deep golden brown.
  4. Carefully pour in 1/3 cup of water and immediately cover the pan with a tight-fitting lid. Steam for several minutes until the chicken is cooked through and the water has evaporated.
  5. Mix soy sauce, rice vinegar, chili oil, and honey in a small bowl to create the dipping sauce. Serve the potstickers hot with the sauce on the side.