Chicken Pot Stickers With Chili-Mint Dipping Sauce

from Bamboo Restaurant in HI, taken from R. Ray's cookbook $40 a day.

• Ready In: 49 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 1  lb  ground chicken breast
• 2  tablespoons  minced garlic
• 2  tablespoons  minced fresh ginger
• 2  tablespoons  minced shallots
• 1  cup chunky peanut butter
• 1⁄4 cup  firmly packed brown sugar
• 2  tablespoons  thai chili paste
• 2  tablespoons  fresh minced basil leaves
• 2  tablespoons  fresh minced cilantro leaves
• 30  wonton wrappers

• For the dipping sauce

• 7  ounces  Thai sweet chili sauce
• 1⁄4 cup rice vinegar
• 1⁄2 cup sugar
• 1⁄4 cup  chopped fresh cilantro
• 1⁄4 cup  chopped of fresh mint
• 1  teaspoon  sesame oil

Directions

1. 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.
2. 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.
3. 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.
4. For dipping sauce: purée all ingredients in food processor for 1 minute. Serve.