Chicken And Thai Basil Dumplings

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Chicken and Thai Basil Dumplings

Recipe Summary

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

Gallery

Chicken and Thai Basil Dumplings

Recipe Summary

Yield: Makes about 3 1/2 dozen

Gallery

Chicken and Thai Basil Dumplings

Chicken and Thai Basil Dumplings

Chicken and Thai Basil Dumplings

Recipe Summary

Yield: Makes about 3 1/2 dozen

Recipe Summary

Yield: Makes about 3 1/2 dozen

Yield: Makes about 3 1/2 dozen

Makes about 3 1/2 dozen

Ingredients

Ingredients

• 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

• 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

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.

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.

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.

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)

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7 Ratings

5 star values:

                                  4

4 star values:

                                  1

3 star values:

                                  1

2 star values:

                                  1

1 star values:

                                  0

Reviews (5)

Add Rating & Review

7 Ratings

5 star values:

                                  4

4 star values:

                                  1

3 star values:

                                  1

2 star values:

                                  1

1 star values:

                                  0

Add Rating & Review

7 Ratings

5 star values:

                                  4

4 star values:

                                  1

3 star values:

                                  1

2 star values:

                                  1

1 star values:

                                  0

7 Ratings

5 star values:

                                  4

4 star values:

                                  1

3 star values:

                                  1

2 star values:

                                  1

1 star values:

                                  0

7 Ratings

5 star values:

                                  4

4 star values:

                                  1

3 star values:

                                  1

2 star values:

                                  1

1 star values:

                                  0

• 5 star values:
• 4
• 4 star values:
• 1
• 3 star values:
• 1
• 2 star values:
• 1
• 1 star values:
• 0

Martha Stewart Member

Rating: 5 stars

09/20/2013

                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!!  

Martha Stewart Member

Rating: Unrated

02/26/2008

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

Martha Stewart Member

Rating: 5 stars

09/20/2013

                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!!  

Rating: 5 stars

Rating: Unrated

02/26/2008

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

Rating: Unrated

All Reviews for Chicken and Thai Basil Dumplings

• of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Chicken and Thai Basil Dumplings

• of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest