Spicy Chicken Dumplings (Print Version)
# Ingredients:
→ Chicken Dumplings
01 -
18-21 round dumpling skins (Asian style)
02 -
1/4 cup grated carrot
03 -
1/2 pound ground chicken
04 -
1/4 cup finely chopped green onion
05 -
1/4 cup shredded cabbage
06 -
1/2 teaspoon kosher salt
07 -
1 small jalapeño or red chili, minced tiny
08 -
2 cloves crushed garlic
09 -
1 tablespoon soy sauce
10 -
2 tablespoons cooking oil
11 -
1 tablespoon minced fresh ginger
12 -
Crushed red pepper for some kick
→ Zesty Ginger Dip
13 -
2 tablespoons finely sliced green onions
14 -
1 tablespoon rice vinegar
15 -
1 tablespoon sesame oil
16 -
1/3 cup soy sauce
17 -
1 tablespoon packed light brown sugar
18 -
1 teaspoon minced fresh ginger
19 -
2 tablespoons sweet chili sauce
# Instructions:
01 -
Turn your oven to 425°F, and grease a big sheet pan using a tablespoon of oil
02 -
Take a large bowl and stir together chicken, cabbage, carrot, chili, onion, garlic, ginger, soy sauce, salt, and pepper flakes until smooth and even
03 -
Scoop a little mixture into the center of a wrapper, moisten the edges with water, fold it over, then press sides firmly until sealed
04 -
Lay them on your greased sheet pan, brush oil over the tops, and bake for 10 minutes. Flip them carefully, then bake 10-12 minutes longer until golden brown (hit 165°F inside)
05 -
Warm up sesame oil in a skillet, toss in the ginger and cook it briefly for its aroma, then whisk it into a bowl with soy sauce, vinegar, sugar, chili sauce, and chopped onions
# Notes:
01 -
Store in the fridge for 3 days tops
02 -
Can be frozen up to 30 days