Chicken Potstickers

Total Time:
1 hr 40 min
Prep:
30 min
Inactive:
1 hr
Cook:
10 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 1 pound ground chicken
  • 2 tablespoons garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons shallots, minced
  • 1 cup chunky peanut butter
  • 1/4 cup brown sugar
  • 2 tablespoons Thai hot chili paste
  • 2 tablespoons fresh basil leaves, chopped
  • 2 tablespoons fresh cilantro leaves, chopped
  • 30 wonton wrappers
Directions

In a hot pan saute ground chicken, garlic, ginger and shallots together until the chicken is thoroughly cooked. Drain off the excess fat and mix the chicken together in a bowl with the peanut butter, brown sugar, chili paste, basil and cilantro. Chill the mixture, and then wrap in wonton wrappers. Bring the edges into a corner or simply fold into triangles, using a dab of water to "glue" the edges. In a pot fitted with a steamer basket, bring 1 to 2 inches of water to a boil. Steam the pot stickers in the steamer basket for 8 to 10 minutes until the wrappers are translucent, and serve with chili mint dipping sauce.

Chili Mint Sauce:

1 small bottle Thai sweet chili sauce

1/4 cup rice wine vinegar

1/2 cup sugar

1/4 cup cilantro leaves, chopped

1/4 fresh mint leaves, chopped

1 teaspoon sesame oil

Puree ingredients in a food processor for 1 minute. Serve at room temperature.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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    Recipe courtesy of Sandra Lee