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Baked Potstickers with Thai Curry Sauce

curry dipping sauce
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Ingredients

Scale
  • 24–30 potsticker wrappers
  • 1 pound ground chicken
  • 1 cup shredded cabbage (Napa or green)
  • 4 green onions, sliced (plus more for garnish)
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 3 tablespoons soy sauce, divided
  • 2 tablespoons sesame oil, divided (plus extra for brushing)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2–3 tablespoons Thai red curry paste
  • 1 can (13.5 oz) coconut milk
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame seeds
  • Optional: ¼ cup shredded carrots
  • Optional: ¼ cup chopped water chestnuts
  • Optional: 2 tablespoons chopped cilantro
  • Optional: 1 teaspoon fish sauce
  • Optional: 1 tablespoon fresh Thai basil, chopped
  • Optional: 1 teaspoon lemongrass paste
  • Optional: Fresh cilantro leaves, red chili slices, lime wedges for garnish

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Combine ground chicken, cabbage, green onions, garlic, ginger, 1 tablespoon soy sauce, ½ tablespoon sesame oil, salt, pepper, and any optional filling additions in a large bowl. Mix thoroughly but gently.
  3. Place a teaspoon of filling in the center of each wrapper. Wet the edge with water, fold into a half-moon shape, and press to seal, creating pleats if desired.
  4. Arrange potstickers on the prepared baking sheet, leaving 1 inch between each. Brush the tops lightly with sesame oil.
  5. Bake for 12-15 minutes until golden brown and crispy, with internal temperature reaching 165°F (74°C).
  6. Meanwhile, prepare the curry sauce: Heat 1 tablespoon sesame oil in a saucepan over medium heat. Add Thai curry paste and stir for 30 seconds until fragrant.
  7. Add coconut milk while whisking continuously. Stir in lime juice, remaining 2 tablespoons soy sauce, brown sugar, and any optional sauce ingredients.
  8. Bring to a gentle simmer, reduce heat to medium-low, and cook for 8-10 minutes until slightly thickened.
  9. Transfer baked potstickers to a serving platter, drizzle with warm Thai curry sauce, and garnish with sliced green onions, sesame seeds, and any optional garnishes.

Notes

  • For a vegetarian version, substitute the chicken with a mixture of finely chopped mushrooms and crumbled firm tofu.
  • The potstickers can be prepared ahead and frozen before baking. When ready to cook, bake from frozen adding 3-5 minutes to the cooking time.
  • Adjust the amount of curry paste according to your spice preference.
  • Store leftover potstickers and sauce separately in airtight containers for best results.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: baked potstickers thai curry sauce, thai potstickers recipe, curry dipping sauce, baked dumplings, easy asian appetizers

Find it online: https://www.joyliciousrecipes.com/baked-potstickers-thai-curry-sauce-2/