Baked Chicken Potstickers with Sauce (Print Version)
# Ingredients:
→ Chicken Potstickers
01 -
2 tablespoons vegetable oil
02 -
1/2 pound ground chicken
03 -
3/4 cup shredded cabbage
04 -
1/4 cup shredded carrot
05 -
1 small red chile pepper or jalapeno, minced
06 -
1/4 cup minced green onion
07 -
2 cloves garlic, minced
08 -
1 tablespoon grated fresh ginger
09 -
1 tablespoon soy sauce
10 -
1 teaspoon kosher salt
11 -
Red pepper flakes to taste
12 -
18-21 round Asian dumpling wrappers
→ Ginger Sauce
13 -
1 teaspoon sesame oil
14 -
1 teaspoon grated fresh ginger
15 -
1/3 cup soy sauce
16 -
2 tablespoons sweet red chili sauce
17 -
1 tablespoon rice wine vinegar
18 -
1 tablespoon light brown sugar
19 -
2 tablespoons minced green onion
# Instructions:
01 -
Heat your oven to 425°F and grease a large baking sheet with 1 tablespoon of oil
02 -
In a big bowl, mix together your ground chicken, shredded cabbage and carrots, minced pepper, green onions, garlic, ginger, soy sauce, salt, and red pepper flakes until well combined
03 -
Place a small spoonful of filling in the middle of each wrapper, wet the edges with water, fold into half-moons, and pinch to seal tight
04 -
Arrange on your oiled baking sheet, brush with remaining oil, and bake for 10 minutes. Flip them over and bake another 10-12 minutes until golden and cooked through (165°F internal temperature)
05 -
Heat sesame oil in a small pan, quickly cook the ginger until fragrant, then mix with soy sauce, chili sauce, vinegar, brown sugar, and green onions in a bowl
# Notes:
01 -
Can be stored in the fridge for up to 3 days
02 -
Freezer-friendly for up to 1 month