Description
Kid friendly loaded with fresh basil and ginger flavors. Dip in your favorite sauce.
Ingredients
Scale
- 1 1/2 cups ground chicken (about 2 chicken breasts, ground)
- 1 heaping tablespoon fresh ginger, minced
- 1 tablespoon garlic, chopped
- 2 teaspoons coconut aminos
- 1/2 teaspoon sesame oil (plus more for frying)
- 1/2 teaspoon tapioca flour (optional)
- 1/4–1/3 cup thai basil, chopped
- 25–30 pot sticker or wonton wrappers
- 2 cups coconut oil
- 1/3 cup tamari or soy sauce – for dipping
Instructions
- In a medium mixing bowl, combine the ground chicken. ginger, garlic, coconut aminos, sesame oil and tapioca flour.
- Heat a skillet over high heat. Add in the chicken mixture and cook until the chicken is fully cooked. Turn off the heat. Sprinkle in the basil and stir to combine.
- Using a cutting board or baking sheet tray, lay out 4-6 pot sticker or wonton wrappers. In a small bowl, add in 1-2 tablespoons water. Place 1 teaspoon of the chicken mixture to the center/middle of each wrappers. Using your fingers, dip them in the bowl of water and trace the outside edges of the wrapper. Fold over to meet the other side of the wrapper. Press firmly to close all the sides so that none of the chicken mixture is showing or falls out. Repeat until all the chicken mixture is used up.
- In a medium non stick sauce pan with edges, heat the 2 cups of coconut oil up over medium to high heat. Add in 1 tablespoon sesame oil. When the oil is hot, turn the heat to medium/low. Add in about 4-6 filled pot stickers to the pan – don’t crowd the pan, leaving enough room between each pot sticker. When they are browned on the first side, flip over and cook until the final side is toasted brown. Remove to a serving platter or shallow bowl.
- Continue until all the pot stickers are cooked. Serve with a side of tamari or soy sauce for dipping.
- Prep Time: 15
- Cook Time: 5
- Category: kid friendly
- Method: stove-top