No Fold Chicken Dumplings

Ingredients:

Directions:

1. Prepare the meatballs. Add the ground chicken, green onions, ginger, garlic, coconut aminos, rice vinegar, maple syrup, sesame oil, chili crisp, and pepper to a mixing bowl. Mix until well combined.
2. Prepare the sauce. In a separate small bowl, combine the coconut aminos, garlic, rice vinegar, chili crisp, and sesame oil. Set aside.
3. Heat oil in a large skillet over medium-low heat. Use a 1 Tbsp cookie scoop to portion out the chicken mixture directly into the skillet, spaced apart. Use 2 skillets if needed. You should have enough for 16-18 meatballs.
4. Cook for 3-4 minutes, undisturbed.
5. Place a wonton wrapper over each meatball and press down gently to cover the sides. Be careful to not touch the pan and burn your fingers. Reduce the heat to low.
6. Pour ¼ cup of water around the dumplings, cover, and let steam for 4 minutes. Add another ¼ cup of water, cover, and steam for an additional 4 minutes.
7. Remove the cover and continue to cook until the moisture cooks off. The internal temperature of each meatball should be 165 degrees F.
8. Drizzle the chili sauce over the top. Garnish with sesame seeds and cilantro.
9. Serve warm and enjoy!