Mango Habanero Pot Stickers

By Alqualonde

The filling features ground chicken (but turkey or pork would work beautifully as well) with chunks of sweet mango and crunchy cabbage, wonton-wrapped and pan-fried and served with a sweet and spicy dipping sauce.

There’s only two teaspoons of TABASCO® Habanero Sauce in this entire recipe (divided between the filling and the sauce), but being that it is one of Tabasco’s most potent products, a little goes a long way.

Ingredients

• For Dipping Sauce:
• 2 tablespoons soy sauce
• 1 teaspoon TABASCO® HABANERO SAUCE
• 4 tablespoons brown sugar
• 1/2 teaspoon sesame oil
• 1 1/2 teaspoon rice vinegar
• For Pot Stickers:
• 1/2 pound ground pork, chicken, or turkey
• 2 green onions, thinly sliced (about 1/4 cup sliced)
• 1 tablespoon minced fresh ginger
• 3 garlic cloves, finely chopped (about 2 teaspoons chopped)
• 1/2 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• 1 teaspoon TABASCO® HABANERO SAUCE
• 1/2 mango, very finely diced (about 1/2 cup diced)
• 3 large leaves napa cabbage, shredded (about 3/4 cup shredded)
• 36 round gyoza/wonton wrappers
• 2 to 3 tablespoons vegetable oil for frying, divided

Details

Adapted from loveandoliveoil.com

Preparation

Step 1

Combine soy sauce, habanero sauce, brown sugar, sesame oil, and rice vinegar in a small saucepan. Gently warm over medium heat for 2 to 3 minutes until sugar dissolves. Remove from heat and let cool.
In a bowl, combine ground meat, green onion, ginger, garlic, soy sauce, sesame oil, habanero sauce, mango, and cabbage. Mix until evenly incorporated.
To assemble, place one spoonful (about 1/2 tablespoon) of filling in the center of each wonton wrapper (do not overfill or they will not seal properly). Moisten the edges of the wrapper with water, then fold into a half-moon, pinching in the center to seal. Fold and pleat the outer layer 2 to 3 times on each side, with all pleats facing the center to create a crescent shape. Place on a baking sheet and repeat with remaining wrappers.
Preheat a large non-stick pan over medium-high heat. Working in batches, add 1 tablespoon of the vegetable oil to the pan. When oil is hot, but not smoking, arrange pot stickers in pan in a single layer. Cook until bottoms are browned, about 3 minutes. Reduce heat to medium-low and add 1/4 cup water; cover and let steam for 5 minutes or until water is absorbed. Repeat with remaining pot stickers.
Serve warm with dipping sauce.