Atomic dumplings

Yield: 8 Servings

Measure Ingredient
1 pack Wonton skins (up to)
2 pounds Boneless chicken breasts; cubed
1 can Coconut milk (Taste of Thai is OK)
1 \N Jar Thai; Vietnamese or other chili-garlic paste (up to)
3 \N Thai chilis; fresh, green and red (seeded is optional)
1 \N Bunch fresh cilantro; roughly chopped
1 small Portion of water and cornstarch; make thin paste

"douglas allen thompson" <aesculus@...> 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.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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