Raise your hand if you need a break from holiday turkeys and hams for a minute (me, me, me!). Don’t get me wrong, I love my holiday meals. I take pride in consuming them. But with back to back holidays, not to mention all the friendsgivings and extra family gatherings, sometimes I just need a break from our standard All-American (well, with some Italian thrown in there) celebratory cuisine. Today I have an easy, Asian inspired dish that is sure to excite those tastebuds. And give you much needed break from the heavy casserole laden dinners. Thai Peanut Chicken Potstickers and a citrus laced dipping sauce are what I’m sharing now!
First, lets talk potsticker (gyoza) wrappers. They may seem intimidating to purchase, let alone work with. Let me set the record straight. They are SUPER easy and brands like JSL Foods Twin Dragon make them easy to find too. They are right in your mainstream grocers. All you need is a little water to make the edges gummy to seal the filling in and that’s the secret! I loved using the Twin Drago Gyoza Wrappers because they are the perfect thickness. The pocket is sturdy enough to carry the weight of it’s filling but yet still delicate. They also crisp up perfectly when pan-fried too. Needless to say Twin Dragon is my go-to brand for making potstickers.
Now, let’s get to my little twist on an Asian classic. Why just have plan chicken potstickers when you can add the pizzazz of Thai peanut flavors in there too?! I mixed up fresh ginger and garlic with peanut butter, tamari and honey for a seriously delicious pop of flavor. These get tossed in with the chicken and vegetables for your gyoza filling. But what puts them over the edge is the added texture of peanut crumbles. Before you finish folding over your potsticker pockets, toss in some crush dry roasted peanuts. It’s a game changer. I also liked to garnish with more peanuts and some zesty scallions for additional crispness with each bite.
Now don’t go dipping these in just plain soy sauce (because, just no). You need a bonafide gyoza sauce that has a balance of heat, acidity and sweetness. My dipping sauce gives you all three with a little honey, lemon and crushed red pepper added into the mix. These will bring out different notes from the tamari and sesame oils that are also swimming in sauce.
ok, some last minute deets before I get to the recipe….
You can purchase JSL Foods Twin Dragon products at: My hometown grocery store: ShopRite, or Albertsons, Shaw’s, Von’s, Stater Bros, Lucky’s, Food Maxx, Fred Meyer, QFC, Cub Foods, Rainbow Foods, Safeway, Associated Stores, Price Rite, Winco, Price Chopper and Gelson’s!
… all for the love of the dish
- 1lb ground chicken
- 1 cup coleslaw mix
- 4 scallions, diced
- 1 tsp minced ginger
- 1 clove garlic, minced
- 1/4 cup crushed roasted peanuts
- 1 & 1/2 tbsp tamari
- 1 tbsp peanut butter
- 1 tbsp honey
- 1 tbsp sweet chili sauce
- 1 tsp rice vinegar
- 1 pkg JSL Foods Twin Dragon Gyoza Wrappers
- 1 tbsp canola oil (per batch in a pan)
- 2 tbsp water (per batch in a pan)
- 1/3 cup tamari
- 1/4 cup rice wine vinegar
- juice from 1 lemon
- 1 clove garlic, mined
- 1 tsp fresh ginger, minced
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tsp crushed red pepper
- Top with sesame seeds (optional)
- *Tip take your gyoza wrappers out of the refrigerator about 30 minutes before you plan to use them. They become more flexible to work with.
- In a large bowl add minced ginger, garlic, coleslaw mix, and ground chicken.
- In a small separate bowl mix tamari, honey, sweet chili sauce, rice vinegar, and peanut butter until thick and creamy. Add the mixture to the bowl with chicken and stir well to mix the sauce in with the chicken and vegetables.
- Get your gyoza wrappers, a small cup of water, the crushed peanuts, and your chicken mixture into an assembly line on a work space.
- take a wrapper, spoon about 1 tbsp- or less- of the chicken mixture (you don't want to overfill) into the center of the wrapper. Add a fingerful of crushed peanuts to the top of the chicken. Fold the wrapper over until the edges meet. Dip your fingers into water and press on the edges to help initially seal.
- Then pick up the filled gyoza and using your thumb and pointer finger and starting on one end of the crease, pinch the dough so that it creates a small ripple like fold along the crease. Continue to pinch until you reach the other end of the wrapper. This creates the shape and seal so that the filling does not escape while cooking.
- Repeat this process until you work through all the filling and/or wrappers. It makes a significant batch.
- **You can bag any you don't plan to eat right now and put in freezer safe bags, uncooked, for future use. You will just defrost then follow the remainder of these instructions when you're ready to eat!
- Heat 1 tsbp canola oil in a deep saute pan (that has a lid) over medium heat. You don't want it too high or they will stick and/or burn.
- Add enough pot stickers to the pan where they are a single layer and you have room to flip them. The cooking will be done in batches.
- Cook for 2 minutes and then flip. Cook for an additional minute and then add 2 tbsp of water and cover the pan. Let cook for 5 minutes covered.
- Remove potstickers from pan and place on a serving plate and keep covered to stay warm.
- Repeat this process until your desired amount of potstickers have been cooked.
- mix all ingredients together until well blended. Add any additional crushed red pepper if you like yours a tad spicier, or reduce or remove if you don't want heat.
- To serve- Lay out potstickets on serving platter with dipping sauce and garnish with additional crushed peanuts and the scallion greens for extra crunch!