5.0 from 3 votes
Spicy Chicken Potstickers
Make-ahead, freezer-friendly dumplings made completely from scratch with an optional hot chili oil sauce for a kick of heat!
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 36 potstickers
Course:
Appetizer
Cuisine:
Asian
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.
Cup of Yum
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.
- *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.