Chicken- Kimchi Potstickers

This recipe comes from Food and Wine; it's called a Dumpling Pancake because it's supposed to flip out like one big pancake, but as you can see mine didn't quite work out that way. They were especially delicious even so! I was lucky to find some fabulous homemade round dumpling wrappers at our local ethnic grocery market-- if you can find them, use them. The cornstarch slurry stuff was very puzzling and slightly disturbing to me but alas, it all worked out.

Dipping Sauce:
1/4 cup soy sauce
1 T white vinegar
1/2 T Korean chile powder
1 T sesame seeds
1 T sugar

Dumplings:
16 oz. ground chicken
2 scallions, chopped fine
2 garlic cloves, minced
1/2 cup finely chopped, drained kimchi
1 T minced ginger
1 egg, lightly beaten
2 T soy sauce
1/2 t kosher salt
1 package round wonton wrappers
1 1/2 T cornstarch plus 1 cup water, mixed together to form a slurry
canola oil for frying

Mix all the ingredients up to the wonton wrappers with a fork. Keeping the wonton wrappers covered with a damp towel, take out 4 at a time and put about 1/2 T filling in the centers. Brush the edges of the wrappers with water and fold over to make a half-moon, pressing the edges together. Put the formed dumplings on a wax-paper lined baking sheet and keep covered with plastic wrap while you are forming the rest.

Heat 1 T of canola in an 8" nonstick skillet. Arrange 10 dumplings in a circle so that they are overlapping slightly. Cook over moderate heat until golden on the bottom. Drizzle about 1/3 cup of the slurry around the dumplings, cover and cook for 1 minute. Uncover and cook until the slurry forms a thin crust, about another 4 minutes. Try to invert them onto a plate; go ahead.... just try it...
and serve with the dipping sauce.

Uncooked dumplings can be frozen and cooked from frozen (just give it a few more minutes)- just be ready for hot oil splat!