One of my favorite things to do is eat multiple plates of smaller foods. It is a fabulous way to explore multiple flavors at one time, just like the Spanish tradition of tapas. This dish is part of my small plates of food fascination. Baking these pot stickers instead of steaming gives them a nice crispy crunch and makes them great for dipping into teriyaki sauce. I developed this recipe but want to warn those monitoring sodium to be be careful with the teriyaki sauce. Either make your own sauce with low sodium soy sauce or buy low sodium teriyaki sauce. These potstickers are great for a party as well.
1 lb ground chicken
2 Tbs garlic, minced
2 Tbs fresh ginger, minced
2 Tbs scallions, minced
1/4 cup chunky natural peanut butter
2 Tbs brown sugar
1 Tbs chili garlic sauce
1 Tbs fresh basil leaves, chopped
36 pot sticker or wonton wrappers
spray canola oil
1/2 cup teriyaki sauce
In a hot pan sauté ground chicken, garlic, ginger and scallions 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 garlic sauce, and basil. Chill the mixture.
Heat the oven to 425 degrees.
Place about a teaspoon of mixture in the center of each wrapper. Fold in half, using a dab of water to glue the edges.
Spray a large baking sheet with canola oil. Place the pot stickers on the sheet. Spray the top with canola oil.
Bake for 12 minutes or until crispy.
Serve with teriyaki sauce.
Serving size: 1/8 of a recipe (11.4 ounces).
% Daily Value
Calories From Fat (16%) 102.88
Total Fat 11.47g 18%
Saturated Fat 2.63g 13%
Do not use peanut butter made with partially hydrogenated oil, whole hydrogenated oil, or palm oil.