Spicy Sesame Chicken Potstickers

5 cloves garlic minced ▢2 green onions diced ▢1 jalapeno minced (seeds removed if desired) ▢1 tablespoon sesame oil ▢2 teaspoons soy sauce ▢1 teaspoon rice vinegar ▢1/4 teaspoon ginger ▢1 pound ground chicken ▢bowl of water plus 1/2 cup for cooking ▢20 wonton wrappers ▢1 tablespoon oil

Ingredients

Instructions

Use your hands to combine first 8 ingredients together in a bowl. Mix well.

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Place 1 teaspoon of mixture into a gyoza wrapper. Dip your finger in water and run along the outside edge of the wrapper. 

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Fold wrapper over the mixture and pinch closed. Repeat with remaining filling and wrappers.

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To cook, heat enough oil to lightly coat the bottom of a skillet over medium-high heat. Place pot stickers in the skillet and fry 2 minutes or until bottoms are golden brown.

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Pour in 1/2 cup water, cover and cook 5-7 minutes or until water has evaporated. Serve hot. To freeze, place uncooked potstickers on a baking sheet in a single layer. 

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Freeze until solid. Transfer to freezer bags. Thaw before cooking. To make dipping sauce: whisk together all ingredients.

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