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Title: Atomic Dumplings
Categories: Chile
Yield: 1 Recipe
| 1 package WonTon Skins |
1-2 lbs. boneless chicken breasts, cubed 1 can of coconut milk (Taste of Thai is OK) 1 jar of Thai, Vietnamese,or other chili-garlic paste 2-3 thai chilis, fresh, green and red (seeded is optional) 1 bunch fresh cilantro, roughly chopped 1 small portion of water and cornstarch, make thin paste
Mix cubed chicken with coconut milk, chili paste, peppers and cilantro. Allow to sit for at least an hour to absorb flavours. Then, taking a cube of chicken (or two, depending on size), center it in a wonton skin,gather the four corners of the skin with your fingers moistened in the cornstarch paste, and twirl the skin until the dumpling looks like a Hershey's Kiss. Allow these to rest on waxed paper or a cookie sheet sprayed with PAM. Deep fry these in sufficient oil to cover, a few at a time. I use peanut oil but anything that can take a high heat is fine. Olive oil smokes too much.
Remove from hot oil when they float and are golden brown. Be careful, they cook very fast.
I usually provide a peanut sauce to dip these in but they're fine by themselves
I do not use exact measurements when I cook, so the above are only approximations of what I use. If it looks right, it probably will be fine.
These work out great for parties, too.
"douglas allen thompson" previous next