Chicken Satay Pot Stickers - cooking recipe

Ingredients

1 lb ground chicken
2 tablespoons garlic, minced
2 tablespoons fresh ginger, minced
2 tablespoons shallots, minced
1 cup chunky peanut butter
1/4 cup brown sugar
2 tablespoons thai hot chili paste
2 tablespoons fresh basil leaves, chopped
2 tablespoons fresh cilantro leaves, chopped
30 wonton wrappers
Chili mint sauce
16 ounces Thai sweet chili sauce
1/4 cup rice wine vinegar
1/2 cup sugar
1/4 cup cilantro leaf, chopped
1/4 fresh mint leaves, chopped
1 teaspoon sesame oil

Preparation

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 (directions on bottom).
Chili Mint Sauce:
Puree ingredients in a food processor for 1 minute. Serve at room temperature.