Hi Everyone,
I have to tell you this is the first time ever, at least that I am aware of, that the schools are being closed here in California. The weather is wicked, they are saying lots of rain and 60 mph winds. That is crazy! With this kind of weather you need to stay in, start a fire in the fireplace and make potstickers. Yes, potstickers! I have a fabulous recipe today that flavorful, a little bit of heat and super easy to make. It is my Thai Chicken Potstickers.
This was a huge hit with the family and I think it would be a huge hit at your next holiday gathering or football party. It’s made with chicken, peanut butter, soy sauce, chili paste, Sriracha sauce and a little bit more. I got the idea of the sauce from PF Changs. You know the sauce that they make up at the table? This sauce is very similar to it, but I added peanut butter to it to make it a little thicker. I added my sauce to my chicken and gave it a mix.
I wrapped my potstickers with Nasoya Won Ton Wrappers. I love these wrappers, they are super easy to use. Plus, if you have leftover wrappers they freeze wonderfully. I made little potsticker pillows. You could also make traditional potstickers by using the round won ton wrappers. Either way, you will have a great potsticker.
The key to makeing the potstickers is laying everything out before you make them. I made an assembly line to make it go quicker. I added a heaping teaspoon of chicken filling to the center of the won ton wrappers, dabbed my finger in water to seal the edges. Fold each wonton corner to corner, and then fold outside edges to corner.
I added my potstickers to a pan with sesame oil and cooked until the bottom was browned and then added some water, covered and let them steam. They turned out simply perfect! I served it with a side of soy sauce and Sriracha sauce.
- 2 Tbsp. soy Sauce
- 1 tsp. dijon mustard
- 1 tsp. minced garlic
- 1 tbsp. peanut butter
- 1 tsp. distilled vinegar
- 1 tsp. chili paste
- 9 oz chicken, cooked
- ½ cup scallions, diced small
- 2 tbsp. Sriracha sauce (to taste)
- 35 Nasoya Won ton Wraps (square shape)
- 2 tbsp. sesame oil
- ½ cup water
- In a small bowl, add soy sauce, mustard, garlic, peanut butter, vinegar, and chili paste; whisk until smooth; set a side.
- In a bowl, add the chicken and break up into small pieces. I used my hands. Pour in the sauce, scallions and Sriracha and mix until well combined. Note: Add as much Sriracha sauce to your liking, start with a little, taste test and add more if needed.
- Line a baking sheet with parchment paper or have a large work station for setting the potstickers on.
- In a tiny bowl, add some water. This is for sealing the edges of the won tons.
- Place 1 tsp. of mixture in won ton wrapper, take your finger and dip in water and place along the edges of the wrapper (this will be the glue to seal the wrappers together. Fold each won ton corner to corner, and then fold outside edges to corner. Do the same for the remaining wrappers. Lay your potstickers on the baking sheet.
- In a large skillet add sesame oil and let it heat for about 30 seconds. Add the potstickers and cook until the bottoms start to brown; about 2 minutes.
- Add a ½ cup of water to the skillet and cover. Cook for about 5 to 7 minutes to finish cooking.
- Serve potsticker on a plate and serve with soy sauce and sriracha if desired.
I do love to use won ton wrappers. I think they make for a great low-calorie appetizer. I don’t feel guilty if I eat plate full. Plus they are filling.
Here are a few other recipes that I used won ton wrappers for.
BBQ Chicken Potstickers
BBQ Pork Wontons
Buffalo Chicken Potstickers
Buffalo Chicken Wing Wontons (version 1)
Crab Wontons
Taco Wontons
Nutella Banana Wontons
Wow! I have had more recipes than I thought! I told you they are versatile to use. You can check out Nasoya’s website to get even more recipes. To get more information you can go to the following:
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Pintrest
I’m off to a Christmas party tonight! Have a great weekend!
Toodles,
Jennifer