>My brother, Reier, is another cooking fool. Love to cook with he and his girlfriend, Whitney Jo. So much fun! They frequent Minneapolis occasionally and a good portion of our time is spent in the kitchen. Here is a recipe that my brother is known for… Potstickers. MMM. A great appetizer and in some cases, main course. The sauce adds divine greatness to the potstickers. I hope you enjoy. Thanks, Reier.
Recipe courtesy of Food Network / Bamboo Restaurant
Serves: 4 to 6 servings
1 pound ground chicken
2 tablespoons garlic, minced
2 tablespoons fresh ginger, minced
2 tablespoons shallots, minced
1 cup chunky peanut butter (may cut this down to 3/4 cup or adjust to taste)
1/4 cup brown sugar (may omit, depending on your desired sweetness)
2 tablespoons Thai hot chili paste
2 tablespoons fresh basil leaves, chopped
2 tablespoons fresh cilantro 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 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. I like to pan fry mine to get brown and a little crispy on each side. Serve with chili mint dipping sauce.
Chili Mint Sauce:
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
Puree ingredients in a food processor for 1 minute. Serve at room temperature.