Ingredients:

• 1 pound ground chicken
• 1/2 cup shredded cabbage
• 1 carrot, peeled and shredded
• 2 cloves Catch a Fire Habanero Garlic, pressed
• 2 green onions, thinly sliced
• 1 tablespoon Psycho Soy
• 1 tablespoon hoisin sauce
• 1 tablespoon freshly grated ginger
• 2 teaspoons sesame oil
• 1/4 teaspoon ground white pepper
• 36 won ton wrappers
• 2 tablespoons Extravagonzo Roasted Garlic Culinary Oil

Chili Oil Sauce:

• 1/2 cup Extravagonzo Red chili Culinary Oil
• 1 tsp Ghost Pepper Flakes

Instructions:

• Heat Extravagonzo Roasted Garlic Culinary Oil in a small saucepan over medium heat. Stir in Ghost Pepper Flakes, stirring occasionally, until the oil reaches 180 degrees F, about 8-10 minutes; set aside.
• In a large bowl, combine chicken, cabbage, carrot, Catch a Fire Habanero Garlic, green onions,  Psycho Soy, hoisin sauce, ginger, sesame oil and white pepper.
• To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
• Heat Extravagonzo Roasted Garlic Culinary Oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
• Serve immediately with hot chili oil sauce.