Make-ahead, freezer-friendly dumplings made entirely from scratch with an optional hot chili oil sauce for a kick of heat!
Ingredients: 1/2 cup shredded cabbage,1 carrot, peeled and shredded,1/ 4 cup dried red chillies, crushed,2 cloves garlic, minced,2 cloves garlic, pushed,1 tablespoon freshly grated ginger,2 green onions, thinly sliced,1 pound ground chicken,1/ 4 teaspoon ground white pepper,1 tablespoon hoisin sauce,1 tablespoon lowered sodium soy sauce,2 teaspoons sesame oil,1/ 2 cup grease,2 tablespoons vegetable oil,36 won load wrappers
Directions: Heat vegetable oil in a little pan over medium heat. Stir in crushed peppers and garlic, stirring occasionally, till the oil reaches 180 degrees F, about 8-10 minutes; set aside., In a big 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 mix into the center of each wrapper. Utilizing your finger, rub the edges of the wrappers with water. Fold the dough over the filling to develop a half-moon shape, pinching the edges to seal. *, Heat grease in a big frying pan over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side., Serve instantly with hot chili oil sauce.