Smashed Ginger Scallion Chicken Dumplings

In a large bowl, combine the ground chicken, garlic, minced ginger, green onions, soy sauce, sugar, oyster sauce, sesame oil, salt, and white pepper. Mix until everything is evenly incorporated.
1 pound ground chicken, 3 cloves garlic, 2 tsp minced ginger, 2 green onions, 2.5 Tbsp soy sauce, 2 tsp granulated sugar, 1.5 Tbsp oyster sauce, 1 tsp sesame oil, ¼ tsp salt, Dash of white pepper
In a food processor, add the green onions and pieces of ginger, then pulse until finely chopped. Transfer to a bowl, add the avocado oil and salt, and stir to combine. Adjust salt to taste.
2 green onions, 3 inch ginger, ½ cup avocado oil, ½ tsp salt
On a flat surface, place a dumpling wrapper and spoon about 1-1.5 tablespoon of filling into the center. Smash the filling with the back of the spoon or flatten it with the palm of your hand so it spreads into a thin, even layer. Repeat with the remaining wrappers and filling.
25 round dumpling wrappers
In a large skillet, heat 1-2 tablespoon of neutral oil over medium heat. Working in batches so the pan isn't overcrowded, cook the dumplings meat side down for 1-2 minutes until the chicken is cooked through, then flip and cook the wrapper side for another 1-2 minutes until golden and crispy. Add more oil between batches as needed.
Neutral oil
Serve the dumplings immediately with the ginger scallion sauce and chili crisp.
Chili crisp