Curried Chicken Dumplings

24 Jan

Always on the lookout for shui mai with a twist. Confession: have not tried this yet, but fear losing the recipe if we don’t post it!

Makes about 11/2 cups, enough for 32 dumplings or 16 shao mai

1 tablespoon vegetable oil
1 small onion, minced (½ cup)
1 small celery stalk, minced (¼ cup)
1 small clove garlic, minced (at least
½ teaspoon)
2 medium carrots, shredded (about
1 cup)
½ teaspoon Thai red curry paste
3 tablespoons unsweetened coconut milk
6 ounces ground chicken
2 teaspoons fish sauce
½ teaspoon curry powder
2 tablespoons shredded fresh basil leaves
1. Heat oil in large skillet. Add onions, celery,
and garlic; sauté until almost softened, about 3 minutes. Add carrots; sauté until vegetables
soften, about 2 minutes longer. Add curry paste and coconut milk; cook over medium-
high heat, stirring to incorporate curry paste, until most of coconut milk has been absorbed.
Transfer vegetable mixture to a bowl; cool to room temperature.
2. Mix in remaining ingredients. Let stand about 30 minutes. Refrigerate until ready to make dumplings.

¼ cup soy sauce
¼ cup unseasoned rice vinegar
2½ teaspoons sugar
½ medium scallion, minced
2 teaspoons finely shredded fresh
½ teaspoon sesame oil
½ teaspoon chile oil
Bring soy sauce, vinegar, sugar, and ¼ cup water to boil over medium heat, stirring briefly, until sugar dissolves. Pour into bowl; stir in scallion, ginger, and sesame and chile oils. Can be covered and refrigerated overnight.

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