Chicken Satay Pot Stickers

• 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

1. In a hot pan saute ground chicken, garlic, ginger and shallots together until the chicken is thoroughly cooked.
2. Drain off the excess fat and mix the chicken together in a bowl with the peanut butter, brown sugar, chili paste, basil and cilantro.
3. Chill the mixture, and then wrap in wonton wrappers.
4. Bring the edges into a corner or simply fold into triangles, using a dab of water to "glue" the edges.
5. 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).
6. Chili Mint Sauce:
7. Puree ingredients in a food processor for 1 minute. Serve at room temperature.

ground chicken, garlic, fresh ginger, shallots, chunky peanut butter, brown sugar, thai hot chili paste, fresh basil, fresh cilantro, wonton wrappers, mint sauce, sweet chili sauce, rice wine vinegar, sugar, cilantro leaf, mint, sesame oil

Taken from www.food.com/recipe/chicken-satay-pot-stickers-235439 (may not work)