Thai Dumplings with Peanut Dipping Sauce

Thai Dumplings with Peanut Butter Sauce are a weeknight favorite around here. We serve them with seasoned edamame or a crisp Asian-style salad for a full, satisfying meal. I first fell in love with dumplings while living in Manhattan, especially at places like Rickshaw and Mimi Cheng’s. When Rickshaw closed, I asked Keith to recreate their Thai-inspired chicken dumplings at home—and these quickly became a favorite.

This recipe is inspired by Thai chicken satay, with a bold, nutty peanut butter sauce for dumplings that brings just the right amount of heat and ginger. Like our Vegetable Potstickers, these dumplings look as good as they taste. They make the perfect party appetizer or fun weeknight main dish.

for thai dumplings:

• WONTON WRAPPERS: or store bought wonton wraps or round dumpling wraps
• CHICKEN BREAST: skinless, boneless chicken breast
• RED PEPPER: red bell pepper, finely diced
• PEANUTS: salted peanuts or unsalted peanuts, finely chopped
• RED CABBAGE: fresh red cabbage (or green cabbage)
• CILANTRO: fresh cilantro
• GARLIC: fresh garlic cloves, chopped
• SESAME OIL: pure sesame oil

for peanut sauce:

• PEANUT BUTTER: creamy peanut butter works best
• GREEN ONIONS: fresh green onions (scallions), diced
• SESAME OIL: pure sesame oil
• RICE VINEGAR: rice vinegar is sweeter than distilled white vinegar
• SOY SAUCE: soy sauce or tamari
• GARLIC: fresh garlic, chopped

*see recipe card for quantities.

Instructions

1. Make Filling: In a mixing bowl, combine red pepper, peanuts, cabbage, cilantro, garlic and sesame oil.
2. Chop Chicken: Allow to sit while finely chopping chicken breast (the finer you can chop it the better).
3. Combine Ingredients: Add chicken to mixing bowl and combine well.
4. Assemble Dumplings: Place 1 tablespoon of mixture in center of wrap and wet the outer edge with a wet finger. Fold wrapper together as instructed on wrapper package.
5. Pan Fry: To cook, heat 2 tablespoon vegetable oil in large skillet and place dumplings in pan and cook over medium heat for 4-5 minutes until lightly browned.
6. Steam: Add ¼ C water, cover immediately with lid, and cook for 5-6 minutes to steam dumplings.
7. Make Peanut Sauce: Combine peanut butter, sesame oil, rice vinegar, soy sauce, and garlic together in a mixing bowl and whisk together.
8. Serve: Serve dumplings garnished with green onions and dipping sauce.

Variations

1. Filling: substitute finely chopped ground pork or grilled shrimp for chicken
2. Spicy: add chili flakes or more garlic for extra punch.
3. Vegetarian: make vegetarian or vegan by using plant-based fillings such as tofu, mushrooms, various vegetables, and using vegan-friendly wrappers. See our Vegetable Potstickers recipe.

Storage

• Store leftover dumplings and leftover peanut sauce in separate airtight containers in the refrigerator for up to 3 days.
• Make Ahead: Dumplings can be made ahead and refrigerated (or frozen) until you are ready to pan fry them.
• Freeze Dumplings for up to one month after assembly in airtight container.
• To Cook from Frozen: use the same method, however cook in oil for 4-6 minutes then add water, cover and cook 6-8 minutes.