I made this meal for a crowd of 10 who still rave about them all the time. Anything in a wrapper is amazing, and you'll find me sharing a lot of different variations on wonton fillings. What's great about this one is the extra meat/filling can be made into a meatball or tossed into a stir fry. Mmmm. I've got to make these again soon so I can add a photo.
Spicy Chicken Pot Stickers
This was so well received at a meal that I hardly needed a main course. Delectable. Try and find an all natural or pure chunky peanut butter, because you don't need hfcs floating into this dish.
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 or use chili oil (which is easier to find)
2 tablespoons fresh basil leaves, chopped
30 wonton wrappers
In a hot pan saute ground chicken, garlic, ginger and shallots together until the chicken is thoroughly cooked.
Drain off the excess fat
Transfer chicken mixture to a bowl and stir in the peanut butter, brown sugar, chili oil, and basil.
Chill the mixture (if time allows) 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 a dipping sauce of your choice.
