Chicken and Thai Basil Dumplings Recipe #177239
I love these dumplings, though not authentic Thai food, they still taste fantastic. You can find Thai basil usually at your local asian market, it has purplish stems. This recipe originates from a restaurant in New York famous for dumplings.
by songsak
1 hour | 45 min prep
SERVES 4 -6 , 3 1/2 dozen dumplings
- 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
- 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. 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. 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. 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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5 stars