Asian Vegetable Chicken Teriyaki Dumplings
- 2 cups cooked chicken breast, shredded
- 1 egg, beaten
- 1/8 head (about 2 cups) of cabbage, chopped
- 1 small carrot, shredded
- 1/2 red bell pepper, chopped
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- soy sauce
- rice vinegar
- toasted sesame oil
- brown sugar
- 1 1/2 cups flour
- 1/2 – 3/4 cup hot water
- pinch of salt
- 1 tablespoon peanut oil
- Soak cabbage in a bowl of cold salt water to draw out moisture. Meanwhile, whisk egg, soy sauce, rice vinegar, sesame oil, and brown sugar in a small bowl. Combine all other ingredients for filling in a large bowl and mix well. Drain cabbage and squeeze as much moisture out as possible with a clean towel and add to bowl.
- For the wrappers, combine flour, salt, and 1/2 cup hot water in a bowl. Stir until it comes together into a dough. Add more water or flour as needed until dough is workable but doesn’t stick to your fingers.
- Divide the dough into small balls, about 2 teaspoons each. On a lightly floured surface flatten each ball with rolling pin into a circle, about 4 inches in diameter.
- To assemble, rub edges of wrapper with water and spoon about 3 tablespoons of filling onto center. Fold edges up towards center and pinch together to seal. Repeat with all potstickers.
- Grease a large skillet or wok with oil and place over medium high heat. Set dumplings side by side in pan and cook for about 2 minutes to allow bottoms to brown, then pour in about 1 cup water (enough to cover half of dumplings). Cover with a lid mostly on to allow steam to escape and cook for 5 to 8 minutes until water has evaporated.
- Serve hot with soy or dipping sauce.