Chicken Blanket Dumplings

Sprinkle a little salt over the red cabbage and carrots. Let it sit for 5 to 10 minutes to draw out excess moisture, then squeeze it dry in a clean towel.

In a large bowl, combine the ground chicken, squeezed red cabbage, carrots, ginger, garlic, green onion, 1 tbsp cornstarch, soy sauce, salt, pepper, and egg.

Stir the mixture vigorously in one direction for about 1 minute until it becomes sticky and cohesive.

Divide the filling into heaping tablespoon portions and place onto a parchment-lined tray. Place in the fridge to chill for 15-20 minutes or the freezer for 5-10.

Preheat a large nonstick skillet over medium-high heat and add the avocado oil.

Add the balls of filling, making sure there is space between each one.

Place one dumpling wrapper over each mound like a blanket. Gently squeeze it to tuck it around the filling so it adheres to the top and sides, leaving the bottom unwrapped.

Fry for 2-3 minutes until the bottom starts to crisp.

Pour 1/2 cup water mixed with 1 tsp cornstarch into the skillet around the dumplings, cover, and steam for 8-10 minutes, or until the chicken is cooked through and reaches 165°F.

Uncover and continue cooking until the water has evaporated and the bottoms are lightly crisp.

Garnish with soy sauce, chili crisp oil, additional green onions, sesame seeds and serve hot with the peanut dipping sauce.