Recipe courtesy of Bamboo Restaurant and Gallery

Chicken Potstickers

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  • Level: Intermediate
  • Total: 1 hr 40 min
  • Prep: 30 min
  • Inactive: 1 hr
  • Cook: 10 min
  • Yield: 4 to 6 servings
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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

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


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