Chicken Dumpling Cups

Using a muffin tin to create recipes just makes life easier. Since you guys loved the crab rangoon sushi cups I made in the muffin tins, today I give you chicken dumplings that are perfect for a party appetizer or dinner!

Ingredients
•1 lb ground chicken
•2 cloves garlic, grated
•2 t ginger, grated or minced (skin removed)
•pinch of white pepper
•1.5 T soy sauce
•2 t sesame oil
•4 scallions, finely chopped
•1/3 C cabbage, shredded & chopped
•1 pack wonton wrappers
•avocado oil spray
•1 T chili crunch *if you like spice
•2 T dumpling or potsticker dipping sauce
•optional: furikake seasoning
Recipe
*preheat oven to 400 F
1. In a large bowl, mix the ground chicken, soy sauce, 3/4 of the amount of scallion (reserve rest for garnish), cabbage, white pepper, garlic, ginger, & sesame oil.
2. Gently spray the muffin tin with avocado oil (not too much) & place wonton wrapper over one of the compartments. Carefully push it down & against walls, so it’s in a cup shape. Repeat with all compartments.
3. Use an ice cream or meatball scooper to place a ball of the chicken mix in each compartment. Use back side of scoop to press it down. Spray tops with a little more avocado oil.
4. Bake on middle rack for 15-20 min (until chicken is 165 F), rotating tray halfway. The tops may look a little brown, that’s ok. Just make sure they don’t burn.
5. Remove & let sit out of the oven for about 15 min, then remove from muffin tin onto paper towel lined surface to remove excess oil.
6. Mix the chili crunch & dumpling sauce. (Only use the chili crunch if you like spice)
7. Plate the cups & drizzle a little of the sauce, more scallion, & furikake. Enjoy!