Ingredients

• 1 lb (450g) ground chicken or turkey
• 1 tbsp Thai red curry paste (check for gluten-free if needed)
• 1 tbsp fish sauce (or soy sauce/tamari)
• 1 tsp brown sugar or coconut sugar
• 1 cup finely shredded cabbage
• ½ cup grated carrot
• 2 green onions, sliced
• 1 garlic clove, minced
• 1 tsp fresh ginger, grated
• 1 tbsp lime juice
• 1 tbsp neutral oil
• 1 (12 oz) pack round dumpling wrappers (or gyoza skins)
• ¼ cup water
• Optional: sesame seeds, cilantro, lime wedges

For Dipping Sauce:
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey or maple syrup
• ½ tsp chili oil
• 1 tsp lime juice

Instructions

Filling: Heat oil in skillet over medium. Cook curry paste 1 min to release aroma. Add ground chicken; cook until no longer pink. Stir in fish sauce, sugar, garlic, and ginger. Add cabbage and carrot; cook 3–4 min until tender-crisp. Remove from heat; stir in green onions and lime juice. Cool completely.
Assemble: Place 1 tsp filling in center of each wrapper. Brush edges with water; fold into half-moons, pleating edges to seal tightly.
Bake: Preheat oven to 425°F (220°C). Line a baking sheet with parchment; brush lightly with oil. Arrange potstickers flat-side down. Lightly brush tops with oil.
Bake 18–22 min, flipping halfway, until golden and crisp on both sides.
Sauce: Whisk all dipping sauce ingredients.
Serve hot with sauce, garnished with cilantro and sesame seeds.