PEANUT-BEEF POTSTICKERS

FOR THE SOY PEANUT DIPPING SAUCE:
2 cloves garlic, minced
1/4 cup chicken stock
2 tbsp smooth peanut butter
2 tbsp low sodium soy sauce
2 tsp sesame oil
Pinch hot pepper flakes
FOR THE GINGERED PEANUT-BEEF FILLING:
8 oz lean ground beef or pork
1/4 cup salted blanched peanuts, finely chopped
1 green onion, finely diced
1 tbsp fresh ginger root, minced
Pinch salt
FOR THE POTSTICKERS:
1 pkg (3 inches) square, or small egg roll wrappers
2 tbsp peanut oil

TO MAKE THE SAUCE:
In small microwave bowl, combine garlic, stock, peanut butter, soy sauce, sesame oil and hot pepper flakes. Microwave at high for 30 seconds. Whisk until smooth.

TO MAKE THE FILLING:
In bowl, stir together beef, peanuts, green onion, ginger, salt and 3 tbsp of the dipping sauce.

TO ASSEMBLE:
Place 2 tsp filling in center of a wonton wrapper. Wet edges with water. Fold wrapper in half to enclose filling, pressing edges together to stick. Set on work surface seam side up; pleat seam and press potsticker gently into work surface so it will stand flat with pleated side up. Repeat with remaining filling.

TO COOK:
In large nonstick frying pan, heat 1 tbsp of oil over medium heat. Add half the dumplings, pinched side up and keeping separate. Add enough water so dumplings are three quarters covered, about 1 cup. Cover pan and cook over high heat for 6 minutes or until water evaporates.

There will be some viscous, floury looking liquid around base of potstickers. Uncover and cook over medium heat for 3 minutes, or until bottoms are golden and crusty. Transfer potstickers to serving dish, being careful not to break them when removing from pan.

Repeat with remaining oil and potstickers. Serve warm with remaining dipping sauce.

MAKE AHEAD TIP:
You can assemble the potstickers up to 1 hour before cooking. Transfer to baking sheet as you fill and form them, cover with plastic wrap and refrigerate until cooking.

Makes about 26 potstickers
Source: Peanut Bureau of Canada