Romasco-Kelly Family


Kyle first made this recipe at a Asian Cooking for Tweens class he took at Sur la Table in 2005.  Since then, they've been a favorite of his and the entire family.



  1. In a large bowl, mix the ground chicken, garlic, ginger and green onion together.
  2. Add the soy sauce and basil; mix well.
  3. Working with one wonton wrapper at a time (cover the remaining wrappers to avoid them getting dry), spoon about 1 Tbl. of the chicken mixture into the center of the wrapper.  Moisten the edges with water from a small bowl.  Fold in half, pinching the edges together to seal.
  4. Place the dumpling on a baking sheet.
  5. Repeat until all wontons are filled or the sheet is filled.
  6. Heat 1 Tbl. vegetable oil in a large non-stick skillet over medium-high heat.
  7. Arrange as many dumplings as will fit in the pan without touching.
  8. Cover and cook three minutes or until lightly browned on the bottom.
  9. Add 1/4 cup water.  Cover and simmer for 8-10 minutes.
  10. Remove from the pot and keep warm.
  11. Wipe the pan dry and repeat with the remaining pot stickers.
Serve with sesame-mint dipping sauce (below).

Sesame Mint Dipping Sauce

Combine ingredients in a small bowl.  Whisk until sugar has dissolved.  Serve at room temperature.

You can make these 1 day ahead of time; cover the uncooked wontons on the baking sheet tightly in plastic and keep in the refrigerator.