| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
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
- 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
Instructions
- 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.
- Puree ingredients in a food processor for 1 minute. Serve at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1049 |
| Total Fat | 32 g |
| Saturated Fat | 7 g |
| Carbohydrates | 148 g |
| Dietary Fiber | 12 g |
| Sugar | 39 g |
| Protein | 42 g |
| Cholesterol | 79 mg |
| Sodium | 2420 mg |
Reviews
Absolutely amazing……the fresh cilantro and mint sauce is paired PERFECTLY with the potstickers!!! Substituted ground turkey for chicken…still delish!
Delicious but I’d lighten a little next time on the peanut butter.
Make sure you fry it!
Great flavor, we substituted duck for the chicken and it was great. All the guests at our party loved it.
For those looking for a typical Asian potsticker, this is probably not the best recipe. This is sweeter and has a different texture. However, if you are looking for a bite full of flavor which can appeal to a broad palate of party guests, then this is the one. These dumplings hit you in the mouth with a combination of sweet and spicy. We make these every year for our neighborhood Christmas party and they are gone in minutes. Although I love traditional dumplings and potstickers, this recipe really appeals to a broad audience who might not love purely Asian flavors.
I was loving the recipe up until the peanut butter. It just made it way too gooey for me. Then the steaming wasn’t working for me as the wrappers kept tearing off as they stuck to the steamer basket. I will try the mixture (without the brown sugar or the peanut butter) and an alternative finish.
I watched a episode of Good Eats and found Alton Brown’s Perfect Potstickers method to be an excellent way to get the potstickers cooked just right. When it was time to make my first batch, I found I had more of these ingredients (and liked the flavor combinations better), so I simply used Alton’s cooking method to finish the postickers so they actually “stuck to the pot” and got that characteristic browning that a good potsticker would have. This recipe simply steams the dumplings, so for myself I would categorize them as “steamed dumplings”, not “potstickers”. But the flavor was excellent, and I’m now making another batch for a party of hungry musicians!
These sounded like they would be good, but the other viewer is correct – too much sugar and peanut butter made them sweeter than they needed to be. They also had a somewhat pasty consistency that didn’t appeal to me, and could have used more of a vegetable component, maybe blanched cabbage or spinach (?). They also seemed to have too much heat for a potsticker filling. Maybe use less chili paste until you taste it. Personally, I think I’ll keep looking for a healthier, tastier chicken potsticker recipe.
Really easy to make, and very tasty!
this is a very easy recipe, and impressed our guests. I thought that it was a bit sweet, so I didn’t use as much peanut butter and sugar, in the chicken mixture.