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Baked Potstickers with Thai Curry Sauce

Thai curry sauce recipe
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Ingredients

Scale
  • 12 potsticker wrappers (round)
  • 1 cup ground pork or chicken
  • 2 tbsp soy sauce
  • 1 tbsp grated ginger
  • 1 tsp minced garlic
  • 1 cup shredded cabbage
  • 1/2 cup chopped carrots
  • 1/4 cup water chestnuts, finely diced (optional)
  • 2 tbsp chopped green onions
  • 2 tbsp vegetable oil
  • 1 tbsp Thai red curry paste (divided use)
  • 1/2 cup coconut milk (full-fat recommended)
  • 2 tbsp lime juice
  • 1 tsp brown sugar or honey
  • 1/2 tsp fish sauce (optional)
  • 1 clove garlic, minced
  • 1/2 tsp additional grated ginger
  • 2 tbsp chopped fresh cilantro for garnish
  • 1 tbsp sliced green onions for garnish
  • 1/4 cup crushed peanuts for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine ground meat, soy sauce, grated ginger, minced garlic, shredded cabbage, chopped carrots, water chestnuts if using, green onions, and 1 teaspoon of Thai red curry paste. Mix until well combined.
  3. Place a potsticker wrapper on a flat surface and add approximately 1 tablespoon of filling to the center.
  4. Lightly moisten the edge of the wrapper with water, fold over to create a half-moon shape, and press edges firmly to seal. Create 4-5 pleats along the sealed edge for decoration if desired.
  5. Continue assembling the remaining potstickers and place them on the prepared baking sheet, leaving space between each.
  6. Brush the tops of the potstickers lightly with vegetable oil for a crispy finish.
  7. Bake for 12-15 minutes until golden brown and the filling is completely cooked through.
  8. While the potstickers bake, prepare the Thai curry sauce by combining coconut milk, remaining curry paste, lime juice, brown sugar, fish sauce (if using), garlic, and ginger in a small saucepan.
  9. Bring sauce to a gentle simmer over medium heat and cook for 3-4 minutes until slightly thickened, stirring occasionally.
  10. Serve the baked potstickers drizzled with the warm Thai curry sauce or with sauce on the side for dipping. Garnish with cilantro, green onions, and crushed peanuts if desired.

Notes

  • For a vegetarian version, substitute the meat with crumbled firm tofu or finely chopped mushrooms.
  • The potstickers can be assembled up to 24 hours in advance and refrigerated until ready to bake.
  • Adjust the amount of curry paste to suit your preferred level of spiciness.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: Baked Potstickers with Thai Curry Sauce, Thai curry sauce recipe, baked potstickers, easy Asian appetizer, pan-fried potstickers alternative

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