Chicken and Thai Basil Dumplings

Ingredients

• 1 lb ground chicken breast
• 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 top, cut on the diagonal
• 1 garlic clove, finely chopped
• 1 tablespoon green curry paste (preferably Maeploy brand)
• 3 tablespoons fish sauce
• 2 1/2 tablespoons sugar
• coarse salt
• fresh ground black pepper
• 3 tablespoons coconut milk

• 1 (42 count) package round white dumpling wrappers
• 1/2 cup smooth peanut butter
• 1/4 cup sriracha sauce

• 1 (14 ounce) can coconut milk
• 2 tablespoons fish sauce
• 1/4 cup dark brown sugar
• coarse salt
• fresh ground black pepper

Directions

1. 1

   1. Prepare the filling; Combine all of the ingredients listed above the dumpling wrappers in the ingredients list, 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. 2

   2. Place a dumpling skin on work surface. Using your finger, wet around the edges with water. Place 1 ½ 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. 3

   3. Prepare dipping sauce; Combine all the ingredients after the dumpling wrappers in the ingredients list in a small saucepan. Heat gently, whisking, until emulsified. Be sure not to boil. Set aside to cool.

4. 4

   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.