Make-ahead, freezer-friendly dumplings made completely from scratch with an optional hot chili oil sauce for a kick of heat!
Greetings from Oahu! Jason and I are here for a friend’s wedding, eating our body weight in Kahlua pork eggs benedict, Leonard’s donuts, pineapple smoothies and acai bowls. We also have about a dozen more restaurants bookmarked so this may not end well.
These freezer-friendly potstickers are super easy to whip up, and the spicy oil sauce is absolutely on point. But if do not really have a high tolerance for heat, don’t worry. You can add the sauce, to taste, or you can even omit them for the kids.
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
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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.
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In a large bowl, combine chicken, cabbage, carrot, garlic, green onions, soy sauce, hoisin sauce, ginger, sesame oil and white pepper.*
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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.*
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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.
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Serve immediately with hot chili oil sauce.
