advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chicken and Thai Basil Dumplings

This recipe for chicken and thai basil dumplings makes a delicious meal that everyone will enjoy.

  • Yield: Makes about 3 1/2 dozen
Chicken and Thai Basil Dumplings

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Reviews (5)

  • elfhaven13 20 Sep, 2013

    angel martha the filling and sauce are separated for you, the filling is first then the sauce, this is a great recipe, I do like my dipping sauce with soy,water ,rice wine vinegar and a spoonful of sugar with finely chopped green onions! to die for!!

  • angelmartha 26 Feb, 2008

    Now, how do I know what are the ingredients for the filling compared to the ingredients for the sauce?

  • angelmartha 26 Feb, 2008

    Now, how do I know what are the ingredients for the filling compared to the ingredients for the sauce?

  • angelmartha 26 Feb, 2008

    Now, how do I know what are the ingredients for the filling compared to the ingredients for the sauce?

  • angelmartha 26 Feb, 2008

    Now, how do I know what are the ingredients for the filling compared to the ingredients for the sauce?

Related Topics