Chicken And Thai Basil Dumplings - cooking recipe

Ingredients

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

Preparation

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 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.
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.