Serves 28
60 min
Thai Peanut Chicken Pot Stickers
Recipe GLPR01571c35be9506
Crispy pan-fried wonton wrappers filled with a savory Thai peanut chicken mixture. The filling combines ground chicken sautéed with aromatic ginger, garlic, and shallots, blended with a creamy peanut sauce infused with coconut milk, curry paste, and lime. Pan-fried until golden and steamed to tender perfection, these pot stickers are served with an extra peanut dipping sauce for a restaurant-quality appetizer.
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Ingredients
1 cup creamy peanut butter
1½ cups coconut milk
¼ cup Thai red curry paste
2 tbsp apple cider vinegar
¼ cup brown sugar
1 tsp fresh lime juice
2 tbsp soy sauce
1 lb ground chicken
4 cloves garlic cloves, minced
2 tbsp fresh ginger, minced
1 large large shallot, minced
2 tbsp fresh cilantro, chopped
4 tbsp sesame oil
28 round wonton wrappers
¼ cup water for steaming
Directions
In a blender or food processor, combine the creamy peanut butter, coconut milk, Thai red curry paste, apple cider vinegar, brown sugar, lime juice, and soy sauce. Blend until smooth and creamy. Set aside the peanut sauce.
Heat 2 tbsp of sesame oil in a large skillet or wok over medium-high heat. Add the ground chicken, minced garlic, minced ginger, and minced shallot. Sauté, breaking the chicken into small pieces, until the chicken is cooked through (165°F internal temperature), about 8-10 minutes. Set aside to cool slightly.
In a large bowl, combine the cooked chicken mixture with 1 cup of the prepared peanut sauce and the chopped cilantro. Mix until well combined. Allow the mixture to cool to room temperature, about 5 minutes.
Place one wonton wrapper on a flat work surface. Using your finger or a small brush, lightly dampen the edges of the wrapper with water.
Place about 1 teaspoon of the cooled chicken filling in the center of the wrapper. Fold the wrapper in half to form a half-moon shape, then press the edges firmly with your fingers to seal. Repeat with all remaining wonton wrappers and filling.
Heat 1 tbsp of sesame oil in a large skillet over medium-high heat. Working in batches, place as many pot stickers as will fit without overlapping in the skillet and cook for 2-3 minutes until the bottoms are golden brown.
Add ¼ cup of water to the skillet carefully (it will steam). Immediately cover the skillet with a lid and cook for 5 minutes until the pot stickers are tender.
Remove the lid, flip each pot sticker, and cook uncovered for an additional 2-3 minutes until the second side is golden brown. Transfer to a serving plate.
Repeat steps 6-8 with the remaining 1 tbsp of sesame oil and remaining pot stickers until all are cooked.
Serve the pot stickers hot with the remaining peanut sauce on the side for dipping.
