Spicy Chicken Dumplings (Print Version)
# Ingredients:
→ Chicken Dumplings
01 -
2 tbsp cooking oil
02 -
1/2 lb ground chicken
03 -
3/4 cup cabbage, finely shredded
04 -
1/4 cup carrot, finely shredded
05 -
1 small minced jalapeño or red chili pepper
06 -
1/4 cup green onion, chopped small
07 -
2 minced garlic cloves
08 -
1 tbsp fresh ginger, finely grated
09 -
1 tbsp soy sauce
10 -
1 tsp coarse salt
11 -
Pinch of crushed red chili flakes (optional)
12 -
18-21 round dumpling wrappers (Asian style)
→ Tangy Ginger Sauce
13 -
1 tsp toasted sesame oil
14 -
1 tsp grated ginger
15 -
1/3 cup soy sauce
16 -
2 tbsp sweet chili sauce (red)
17 -
1 tbsp vinegar (rice wine)
18 -
1 tbsp soft brown sugar
19 -
2 tbsp finely chopped green onions
# Instructions:
01 -
Turn your oven to 425°F and grease a big baking sheet with 1 tbsp of oil.
02 -
In a large mixing bowl, combine ground chicken, cabbage, carrot, chili pepper, garlic, ginger, green onion, soy sauce, salt, and chili flakes. Stir it all together really well.
03 -
Spoon a little bit of filling into the center of each dumpling wrapper, wet the edges with water, fold them into half-moons, and press the edges tightly shut.
04 -
Lay the dumplings on your greased baking sheet, brush them with some leftover oil, and bake for 10 minutes. Turn them over and bake for 10-12 minutes more, until golden brown and the inside hits 165°F.
05 -
In a skillet, heat sesame oil and stir in the ginger for a few seconds until fragrant. Then pour it into a bowl and mix with soy sauce, chili sauce, vinegar, brown sugar, and green onions.
# Notes:
01 -
Store in the fridge for up to 3 days.
02 -
Freeze for up to 1 month.