Chicken And Herb Potstickers With Mint Chili Sauce Recipes

CHICKEN POT STICKERS WITH CHILI-MINT DIPPING SAUCE

Steps:

• Make filling: In a hot skillet, add the oil and heat. Add chicken, garlic, ginger, and shallots; sauté till chicken is thoroughly cooked. drain off excess fat and mix chicken with peanut butter, brown sugar, chili paste, basil, & cilantro. Chill for 20 minutes.
• Place a small amount of the filling in the center of a wonton. Bring the edges up around the filling, using a dab of water to "glue" edges.
• In a pot fitted with a steamer basket, bring two inches of water to a boil. Steam potstickers in basket until wrappers are translucent, 8 minutes. Serve with dipping sauce.
• For dipping sauce: purée all ingredients in food processor for 1 minute. Serve.

CHICKEN POTSTICKERS

Steps:

• 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 chili mint dipping sauce.
• Puree ingredients in a food processor for 1 minute. Serve at room temperature.

CHICKEN AND HERB POTSTICKERS WITH MINT-CHILI SAUCE

Steps:

• Place spinach in large bowl; mix in chicken, 1 egg and next 10 ingredients.
• Beat remaining egg in small bowl. Place 1 egg roll wrapper on work surface; cut in half diagonally. Brush edges with beaten egg. Spoon heaping 1 tablespoon chicken filling into center of each half. Fold egg roll wrappers over filling, forming small triangles. Press edges together to seal. Repeat with remaining egg roll wrappers and filling. (Potstickers can be prepared ahead. Arrange in single layer on foil-lined baking sheet; cover with plastic wrap. Refrigerate up to 6 hours or freeze up to 3 days. If frozen, thaw potstickers before continuing with recipe.)
• Whisk plum sauce, 3/4 cup water and Sherry in small bowl to blend. Set aside.
• Heat 3 tablespoons vegetable oil in large nonstick skillet over medium heat. Working in batches, fry 4 potstickers at a time until brown on both sides, about 1 1/2 minutes per side. Transfer to paper-towel-lined plate to drain. Repeat with remaining potstickers in 5 more batches, adding 3 tablespoons vegetable oil (or more if necessary) per batch.
• Heat 5 tablespoons reserved plum-sauce mixture in another large skillet over medium heat. Add 4 potstickers and cook until chicken filling is cooked through, turning once, about 3 minutes. Transfer to platter. Repeat with remaining plum-sauce mixture and potstickers in 5 more batches. Serve potstickers immediately with Mint-Chili Sauce.