Thai Chicken & Peanut Dumplings are an Asian appetizer that deserves to be the main course.
It’s not uncommon for us to make a meal out of a plate of dumplings. When paired with a steaming hot bowl of salted edamame, this is one of our favorite simple and delicious weeknight meals. I introduced Keith to my love of Asian dumplings years ago, by way of curious meanderings through downtown Manhattan. Not only is Chinatown a satisfying destination for dumpling cravings, but there are other locations closer to home that make my heart beat fast. Most notable is Mimi Cheng’s, which is dangerously close to home and certifiably addicting.
Once I figured out that Keith could make dumplings (or “pot stickers” as he likes to call them) at home, my whole world quickly changed. I still cannot get over how well he can re-create some of my favorite restaurant flavors at home, however exotic I perceive them to be. But then, this is the very reason this blog exists…
These Thai Chicken Peanut dumplings were inspired by one of my all time favorite dumpling houses, Rickshaw. I was fortunate to live very close to their Chelsea location for years, and I became very spoiled by it. Dumplings for dinner was a once a week habit, and Keith was easily drawn in. When they closed their doors a few years ago, I was devastated; I begged Keith to recreate some of our favorite flavors at home. While these aren’t exactly the same as Rickshaw, they have quickly become a personal favorite of mine.
The flavor of these Chicken Peanut Dumplings reminds me a bit of Thai chicken satay: the creamy peanut flavor really comes through, along with a hint of spice and a lovely punch of ginger. They look just as good as they taste, and they can be great as a shared party appetizer. Or, you can do as we do and share a huge plate for dinner.
- 15-20 wonton wrappers (we bought 5x5 in sized and used a 4 inch biscuit cutter to cut into round wrappers)
- 8 ounces fresh chicken breast
- ¼ C finely diced red pepper
- ¼ C finely chopped peanuts
- ½ C diced red cabbage
- ¼ Chopped Cilantro
- 1 Tbsp chopped garlic
- 2 tsp sesame oil
- FOR THE DIPPING SAUCE:
- 2 Tbsp Peanut butter
- 1 Tbsp green onions, diced
- 1 tsp sesame oil
- ¼ C rice vinegar
- 2 Tbsp Soy sauce
- 1 tsp chopped garlic
- In a mixing bowl, combine red pepper, peanuts, cabbage, cilantro, garlic and sesame oil.
- Allow to sIt while finely chopping chicken breast (the finer you can chop it the better).
- Add chicken to mixing bowl and combine well.
- Place 1 tbsp of mixture in center of wrap and wet the outer edge with a wet finger. Fold wrapper together as instructed on wrapper package.
- To cook, heat 2 Tbsp vegetable oil in large skillet and place dumplings in pan and cook over medium heat for 4-5 minutes until lightly browned.
- Add ¼ C water, cover immediately with lid, and cook for 5-6 minutes to steam dumplings.
- TO MAKE SAUCE:
- combine all ingredients in mixing bowl and mix.
- Serve dumplings garnished with green onions and dipping sauce.
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