Chinese Dumpling with Chicken & Napa Cabbage Filling

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

Flour, for dusting

1 10 ounce package pot sticker or gyoza wrappers (about 40 wrappers)

Vegetable oil, for frying

2 cups finely chopped napa cabbage

Salt and ground white or black pepper

12 ounces ground chicken, preferably dark meat

¼ cup chopped scallions

1 tablespoon minced peeled fresh ginger

1 ½ tablespoons soy sauce

1 ½ tablespoons toasted sesame oil

1 tablespoon vegetable oil

1 tablespoon dry sherry

Directions at rachaelraymag.com

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