Instructions

• Finely mince the 3 garlic cloves. In a medium bowl combine 1 pound ground chicken, 1/2 cup shredded carrots, 1 cup shredded green cabbage, the minced garlic, 1/4 cup chopped green onion, 1 tablespoon hoisin sauce, 1 tablespoon sesame oil, and the 1 egg (beat the egg first; reserve about 1 teaspoon of the beaten egg for sealing, then add the rest to the filling). Mix until evenly incorporated.
• Set out the 40 dumpling wrappers on a clean surface. Keep the wrappers covered with a damp towel while you work so they do not dry out.
• Place about a heaping teaspoon of the chicken mixture in the center of a wrapper.
• Lightly brush the outer edge of the wrapper with the reserved beaten egg. Fold the wrapper over the filling to form a half-moon and press the edges together to seal. Pinch or pleat the sealed edge to ensure there are no gaps and to remove excess air.
• Repeat step 3–4 until all filling or all 40 wrappers are used.
• Pour 1/4 cup vegetable oil into a large skillet or large saucepan and heat over medium heat until the oil shimmers.
• Arrange potstickers in a single layer in the hot oil, leaving space between them (cook in batches if needed). Cook for 2–3 minutes without moving them, until the bottoms are golden brown.
• Carefully flip each potsticker and cook the other side for 2–3 minutes, until golden brown and cooked through. Adjust heat as needed to avoid burning; cook additional batches as necessary.
• Transfer cooked potstickers to a paper-towel-lined plate to drain any excess oil.
• Serve the potstickers warm with soy sauce for dipping.