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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


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


  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.

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