Crispy Asian Chicken Dumplings (Print Version)
# Ingredients:
→ Chicken Potstickers
01 -
2 tablespoons cooking oil
02 -
1/2 pound chicken mince
03 -
3/4 cup cabbage shreds
04 -
1/4 cup grated carrot
05 -
1 small spicy pepper or jalapeno, finely chopped
06 -
1/4 cup chopped spring onions
07 -
2 cloves garlic, finely chopped
08 -
1 tablespoon fresh ginger, grated
09 -
1 tablespoon dark soy sauce
10 -
1 teaspoon sea salt
11 -
Chili flakes as needed
12 -
18-21 Asian dumpling skins
→ Ginger Sauce
13 -
1 teaspoon toasted sesame oil
14 -
1 teaspoon fresh ginger, grated
15 -
1/3 cup dark soy sauce
16 -
2 tablespoons spicy red chili sauce
17 -
1 tablespoon rice vinegar
18 -
1 tablespoon brown sugar
19 -
2 tablespoons chopped spring onions
# Instructions:
01 -
Warm your oven to 425°F and coat a big baking tray with 1 tablespoon of oil
02 -
Mix your chicken mince, cabbage shreds, grated carrot, chopped pepper, spring onions, garlic, ginger, soy sauce, salt, and chili flakes in a large bowl until everything's nicely blended
03 -
Drop a tiny amount of filling onto each wrapper center, dampen the edges, fold them into crescents, and press firmly to close
04 -
Put them on your oiled tray, brush with leftover oil, and cook for 10 minutes. Turn them over and cook another 10-12 minutes until they're golden and reach 165°F inside
05 -
Warm sesame oil in a small pan, stir in ginger till it smells good, then mix with soy sauce, spicy sauce, vinegar, sugar, and spring onions in a serving bowl
# Notes:
01 -
Keeps in the fridge up to 3 days
02 -
Can be frozen for up to 1 month