Chicken and Thai Basil Dumplings

Courtesy of Chef Anita Lo of Anissa, Bar Q, and Rickshaw Dumpling Bar – New York, NY
Adapted by StarChefs.com

Yield: Approximately 20 dumplings

Ingredients

Dumplings:

• 1 pound ground chicken breasts
• 2 ounces bean thread noodles, blanched and chopped
• 1 cup grated carrot, squeezed dry
• ¼ cup loosely packed Thai basil, chopped
• ¼ cup scallion greens, bias cut
• 1 clove garlic, finely chopped
• 1 tablespoon Mae Ploy green curry paste
• 3 tablespoons rich coconut milk
• 2 tablespoons fish sauce
• 2½ tablespoons sugar
• Salt and pepper
• 1 package round white dumpling wrappers

Dipping sauce:

• ½ cup peanut butter
• ¼ cup Sriracha chili sauce
• 1 can coconut milk
• 2 tablespoons fish sauce
• ¼ cup brown sugar
• Salt and pepper

Method

For the Dumplings:
Combine all ingredients, except dumpling wrappers. Check seasoning by frying or poaching a small amount of the mixture, tasting it, and adjusting seasonings accordingly. Wet each dumpling skin around the edges and place a small dollop of filling in the center. Fold in half and pinch edges together to form a half moon. Pleat the rounded edge to form a cockscomb-like fold. Repeat until all filling is used.

For the Dipping Sauce:
Put all ingredients in a saucepan and gently heat, whisking until emulsified (do not boil). Taste, adjust seasonings, and set aside to cool.

To Assemble and Serve:
Steam dumplings for 5-7 minutes (until cooked through), or pan fry. To pan fry, heat a non-stick sauté pan and add a little oil. When hot, add the dumplings, pleated side up, and fill the pan with enough water to come halfway up the sides of the dumplings. Cover and cook until the water is evaporated and the bottoms of the dumplings are browned and crisp.