Chicken Satay Potstickers with Curry Dipping Sauces

As featured in blog post #2: The Power of Peanut Butter.

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So.  You may know them by another name (dumplings, gyoza, wontons), but in my family meat-filled pan-fried-dough-pockets have always been lovingly dubbed “potstickers.”  They stick to the pan when cooking.  #nameoriginsolved.  These are a twist on our family favorite pork dumplings.  I have repurposed the flavors of Indonesian chicken satay into chicken and peanut butter filled potstickers to be served with curry dipping sauces.  If the whole “folding your own wrappers” is too much for you then go ahead and try my toned down version: Chicken Satay Chow Fun.  Same flavors, easier steps.  For the braver of the bunch, read (and drool) on.

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IMGP2638
Gyoza wrappers filled with ground chicken, PB, ginger, and more

Chicken Satay Pot-Stickers with Curry Dipping Sauces

The filling:

  • 3 cloves garlic, peeled
  • 1-1″ piece of ginger root, peeled and roughly chopped
  • 1/2 teaspoon turmeric
  • 1 teaspoon lime zest
  • 2 scallions, roughly chopped
  • 7 tablespoons chunky peanut butter
  • 2 teaspoons soy sauce
  • 1/4 cup shredded coconut, unsweetened
  • 1/2 pound of skinless boneless chicken breasts, trimmed and roughly chopped
  • 1 egg

Blend garlic, ginger, turmeric, lime zest, and scallions in food processor for 30-60 seconds or until all ingredients are finely chopped.  Scrape down the sides (with the processor OFF….) and add peanut butter and soy sauce and puree another minute. Scrape down the sides and add coconut and chicken.  Puree 30-60 seconds or until well mixed. Add egg and pulse, then scoop chicken mixture into a bowl and refrigerate (covered) for a few minutes to allow the proteins to set..

The wrapping:

  • pot sticker wrappers
  • 2 eggs, whisked

This next part is kind of a process… I set up my wrapping station the same way as my momma always has.  I lay a plate down with two moist paper towels and place my empty wrappers between them.  This keeps the wrappers moist, a must.  Then I flour a large cookie sheet for freezing the extra dumplings.  I also flour a large plate for the ones to be prepared immediately. Two eggs are cracked into a small bowl and whisked: this serves as wrapper-glue.  Finally I pull out my filling and grab a spoon and start assembling!

Spread out 3 or 4 wrappers onto an empty plate and place a quarter-sized spoonful of filling onto the middle of each.  Use a finger to rub egg onto the rim of each dumpling in a circle, then fold in half being sure to squeeze out excess air. Crimp the sides three times (see diagram for clarification) and move cute little potsticker onto a floured sheet/plate.  Continue until all of the filling is gone or your wrappers run out.

The potsticking:

  • peanut oil
  • water

This is the fun part.  Heat a large NONSTICK skillet on medium high heat (chose a pan with a tight fitting lid).  Add about 2 tablespoons of peanut oil and let heat for 30 seconds.  Place a layer of potstickers down and let brown for 2-3 minutes.  Flip with a fork and let the other side stick, cooking for another 3 minutes.  Add 1/4 cup of water and lid the pan, letting the dumplings steam until the water is cooked off.  The water will release the dumplings from the pan, so no ripping should be required.  Remove the lid and take out the postickers onto a paper towel lined plate.  Repeat until you have cooked enough to feed your ravenous family/friends/self and serve with curry dipping sauces.

 

Coconut curry dipping sauce:

  • 4 tablespoons coconut greek yogurt
  • garam masala
  • scallions, thinly sliced
  • peanuts, finely chopped
  • lime zest

Combine all ingredients and serve. Ta-da.

Spicy lime and soy dipping sauce:

  • 4 tablespoons soy sauce
  • lime juice
  • garam masala
  • scallions, thinly sliced
  • peanuts, finely chopped
  • Sriracha sauce

Combine all ingredients and serve. Ta-da.

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Bonus Vegetarian Version:

  • Remove the chicken and use an extra 1/2 cup of peanut butter (I haven’t actually tried this but I’m sure it is tasty… please someone try this and let me know ASAP)

Bonus Vegan Version:

  • for the filling, remove the chicken and use an extra 1/2 cup of peanut butter
  • for the wrapping, replace the egg wash with soy milk
  • for the coconut curry dipping sauce, use half coconut milk and half soy yogurt (or any other vegan yogurt)

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Want to print this for all your besties? Of course you do! Click the link for an easy to print two-page pdf file: Chicken Satay Potstickers with Curry Dipping Sauces

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