INGREDIENTS
12 oz
ground chicken thigh meat
1/3 cup
finely chopped scallions, white and light green parts only (about 3 medium scallions)
1 tbsp
minced fresh ginger
1 tbsp
dry sherry
1 tbsp
lower-sodium soy sauce
1 tbsp
toasted sesame oil
1 tbsp
canola oil
1/8 tsp
ground white or black pepper
3 tbsp
unseasoned rice vinegar
2 1/2 tbsp
regular soy sauce
1 tbsp
chile oil or toasted sesame oil
1 tsp
minced fresh ginger
Flour, as needed
30
pot sticker or gyoza wrappers
1 1/2 tbsp
canola oil