Chicken Lemongrass Potstickers

Ingredients

• 1 teaspoon sugar
• 1 tablespoon hot water
• 2 tablespoons soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon chili oil
• 1 teaspoon garlic (minced)
• 1 teaspoon toasted sesame seed
• ½ teaspoon sesame oil

• 1 pound ground chicken
• 1 cup thinly sliced napa cabbage
• 1/4 cup chopped cilantro
• 2 tablespoons finely grated lemongrass (2 stalks)
• 2 tablespoons snipped chives
• 1 tablespoon minced fresh ginger
• 1 large garlic clove, minced
• 1 large egg
• 1 teaspoon salt
• 1/4 cup vegetable oil
• i package of wonton wrappers

Directions

1. In a large bowl, knead the chicken with the cabbage, cilantro, lemongrass, chives, ginger, garlic and egg and salt.
2. Spoon 1 tablespoon of the filling onto the center of each wonton wrapper. Bring up the sides of the wrapper; press and pleat the edges to seal in the filling. You can use your finger and wet the edges of the wrapper to help them stick together. Lift each dumpling by the pleated edge, transfer to the baking sheet and press down lightly to flatten.
3. In a very large nonstick skillet, heat 2 tablespoons of the oil. Arrange half of the dumplings in the pan, pleated edge up. Cook over high heat until the bottoms are lightly browned, about 2 minutes. Add 1/2 cup of water to the skillet, cover and cook until the water is evaporated and the dumplings are cooked through, about 5 minutes longer. Uncover and cook until the bottoms are well browned, about 1 minute longer. Transfer the dumplings to a plate. Cook the remaining dumplings in the remaining oil and serve.
4. For the dipping sauce; Dissolve the sugar in the hot water. Then add soy sauce, rice vinegar, chili oil, minced garlic, sesame seeds, and sesame oil. Stir to combine.