by kirra » Sun Feb 08, 2009 4:20 pm
Asian Wonton Bundles with Curried Chicken, Carrot, & Basil Filling
Ingredients:
1 tablespoon vegetable oil
1/2 cup minced onion (from 1 small onion)
1/4 cup minced celery (from 1 small celery stalk)
1 small clove garlic , minced, (at least 1/2 teaspoon)
2 medium carrots , shredded (about 1 cup)
1/2 teaspoon red curry paste
3 tablespoons unsweetened coconut milk
6 ounces ground chicken
2 teaspoons fish sauce
1/2 teaspoon curry powder
2 tablespoons shredded fresh basil leaves
1 package wonton wrappers (see headnote), or gyoza wrappers
1 tablespoon table salt
Preparation:
Heat oil in a 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 vegetables mixture to a bowl; cool to room temperature.
Mix in remaining filling ingredients. Let stand about 30 minutes. Refrigerate until ready to make dumplings.
To make wanton bundles -- Hold a square wonton wrapper in the cup of your hand. Take one rounded teaspoon of filling and place the spoon slightly off-center on the wrapper. With your thumb, fold one side of the wonton wrapper over the filled spoon. Trap the filling inside the wrapper between your thumb and index finger, gently remove the spoon and seal the wonton by pinching the wrapper together.
Bring 4 quarts water to boil; add salt and dumplings. Reduce heat to medium; simmer, uncovered, until filling is cooked through, 2 to 3 minutes. Remove dumplings with slotted spoon. Serve with dipping sauces or drop into hot broth for soup.
[b][size=150]Asian Wonton Bundles with Curried Chicken, Carrot, & Basil Filling[/size]
Ingredients:[/b]
1 tablespoon vegetable oil
1/2 cup minced onion (from 1 small onion)
1/4 cup minced celery (from 1 small celery stalk)
1 small clove garlic , minced, (at least 1/2 teaspoon)
2 medium carrots , shredded (about 1 cup)
1/2 teaspoon red curry paste
3 tablespoons unsweetened coconut milk
6 ounces ground chicken
2 teaspoons fish sauce
1/2 teaspoon curry powder
2 tablespoons shredded fresh basil leaves
1 package wonton wrappers (see headnote), or gyoza wrappers
1 tablespoon table salt
[b]
Preparation:[/b]
Heat oil in a 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 vegetables mixture to a bowl; cool to room temperature.
Mix in remaining filling ingredients. Let stand about 30 minutes. Refrigerate until ready to make dumplings.
To make wanton bundles -- Hold a square wonton wrapper in the cup of your hand. Take one rounded teaspoon of filling and place the spoon slightly off-center on the wrapper. With your thumb, fold one side of the wonton wrapper over the filled spoon. Trap the filling inside the wrapper between your thumb and index finger, gently remove the spoon and seal the wonton by pinching the wrapper together.
Bring 4 quarts water to boil; add salt and dumplings. Reduce heat to medium; simmer, uncovered, until filling is cooked through, 2 to 3 minutes. Remove dumplings with slotted spoon. Serve with dipping sauces or drop into hot broth for soup.