Chicken and Scallion "Dumpling" Meatballs with Chili-Sesame Drizzle

• 2 tablespoons avocado oil ↔ Sustituir
• 2 pounds ground dark meat chicken ↔ Sustituir
• 1 cup finely minced scallions ((from about 1 bundle)) ↔ Sustituir
• 1/4 cup finely minced fresh cilantro, (plus more for garnish) ↔ Sustituir
• 3 garlic cloves, (minced) ↔ Sustituir
• 2 teaspoons freshly grated ginger ↔ Sustituir
• 2 teaspoons toasted sesame oil ↔ Sustituir
• 2 teaspoons Sichuan chili crisp, (such as Fly By Jing) ↔ Sustituir
• 2 tablespoons tamari or soy sauce ↔ Sustituir
• 2 teaspoons kosher salt ↔ Sustituir
• 1/2 teaspoon ground white pepper ↔ Sustituir
• 1 large egg, (lightly beaten) ↔ Sustituir
• 2 tablespoons tapioca flour ((or cornstarch)) ↔ Sustituir
• toasted sesame seeds, (optional, for garnish) ↔ Sustituir
• 1 to 2 tablespoons Sichuan chili crisp ↔ Sustituir
• 2 tablespoons tamari or soy sauce ↔ Sustituir
• 1/2 teaspoon toasted sesame oil ↔ Sustituir
• 1 tablespoon honey ↔ Sustituir

Las conversiones son aproximadas; la fuente original sigue siendo la referencia.

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