Recipe courtesy of Bamboo Restaurant and Gallery
Chicken Potstickers
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1049
- Total Fat
- 32
- Saturated Fat
- 7
- Carbohydrates
- 148
- Dietary Fiber
- 12
- Sugar
- 39
- Protein
- 42
- Cholesterol
- 79
- Sodium
- 2420
- Total: 1 hr 40 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 10 min
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
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
Directions
Special equipment:
food processor- 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:
- Puree ingredients in a food processor for 1 minute. Serve at room temperature.