Chicken Potstickers - Brenda Shenoy
Ingredients
1 pound ground chicken
2 tablespoons garlic, minced
2table spoons 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 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 sauce.
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 sauce.
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