Ingredients
Units
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Ingredients for Chicken Satay Pot Stickers:
- 1 lb ground chicken
- 2 tbsp minced garlic
- 2 tbsp minced fresh ginger
- 2 tbsp minced shallots
- 3/4 cup chunky peanut butter
- 1/4 cup brown sugar
- 2 tbsp Thai hot chili paste
- 2 tbsp chopped fresh basil (Thai or holy basil if available)
- 2 tbsp chopped fresh cilantro
- 1 tsp soy sauce
- 30 wonton wrappers
Ingredients for Chili Mint Sauce:
- 1 bottle Thai sweet chili sauce
- 1/4 cup rice wine vinegar
- 1/2 cup sugar
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1 tsp sesame oil
- 1/4 tsp chopped fresh ginger
- Chopped scallions for garnish
Instructions
- In a sauté pan, cook the ground chicken with garlic, ginger, and shallots until thoroughly done. Drain any excess fat and liquid.
- Stir in peanut butter, brown sugar, chili paste, basil, cilantro, and soy sauce into the chicken mixture. Cook until combined.
- Allow the mixture to cool by chilling it in the refrigerator for at least 30 minutes.
- Once cooled, spoon about 1 tablespoon of the mixture into the center of a wonton wrapper. Fold the wrapper over into a half-moon shape, sealing the edges with water to secure.
- Bring 2 inches of water to a boil in a pot fitted with a steamer basket. Place the pot stickers in the basket and steam for about 10 minutes, until the wrappers become translucent.
- Optional: For a crispy finish, after steaming, heat oil in a sauté pan and brown the pot stickers on one side until golden.
- For the chili mint sauce, puree the Thai sweet chili sauce, rice wine vinegar, sugar, cilantro, mint, sesame oil, and ginger in a food processor until smooth.
- Transfer the sauce to a serving dish and sprinkle with chopped scallions.
- Serve the chicken satay pot stickers at room temperature with the chili mint sauce on the side.
