Chicken and Thai Basil Dumplings
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- Yield Makes about 3 1/2 dozen
Ingredients
For the Filling
- 1 pound ground chicken breasts
- 2 ounces bean thread noodles, blanched and chopped
- 1 cup grated carrot, squeezed dry
- 1/4 cup loosely packed fresh Thai basil, chopped
- 1/4 cup scallion greens, cut on the diagonal
- 1 clove garlic, finely chopped
- 1 tablespoon green curry paste, preferably Maeploy brand
- 3 tablespoons fish sauce
- 2 1/2 tablespoons sugar
- Coarse salt and freshly ground pepper
- 3 tablespoons coconut milk
- 1 package round white dumpling wrappers
For the Dipping Sauce
- 1/2 cup smooth peanut butter
- 1/4 cup Sriracha chile sauce
- 1 can (14 ounces) coconut milk
- 2 tablespoons fish sauce
- 1/4 cup dark-brown sugar
- Coarse salt and freshly ground pepper
Directions
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Prepare the filling; combine all of the ingredients, except the dumpling wrappers, in a medium bowl. Bring a small saucepan of water to a boil. Add 1 teaspoon filling, and cook until no longer pink. Taste, and adjust the seasoning, if necessary.
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Place a dumpling skin on work surface. Using your finger, wet around the edges with water. Place 1 1/2 tablespoons filling in the center. Fold dumpling skin over to enclose. Pinch the edges together to form a half moon. Pleat the rounded edge. Set aside. Repeat with remaining filling and wrappers.
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Prepare dipping sauce; combine all the ingredients in a small saucepan. Heat gently, whisking, until emulsified. Be sure not to boil. Set aside to cool.
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Just before serving, bring a large pot, fitted with a steamer insert lined with lightly oiled parchment paper with a few holes poked in it, to a simmer. Add dumplings and simmer until cooked through, 5 to 7 minutes.
Now, how do I know what are the ingredients for the filling compared to the ingredients for the sauce?
Now, how do I know what are the ingredients for the filling compared to the ingredients for the sauce?
Now, how do I know what are the ingredients for the filling compared to the ingredients for the sauce?
Now, how do I know what are the ingredients for the filling compared to the ingredients for the sauce?