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  HOME  :: SALSA AND DIPS :: DRINKS :: DESSERTS :: SOUPS & STEWS :: MAIN COURSE :: HOT SAUCE 
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ATOMIC DUMPLINGS
  • 1 package WonTon Skins
  • 1 pound boneless chicken breasts -- cubed, up to 2
  • 1 can coconut milk
  • 1 jar Thai chili-garlic paste
  • 2 thai chiles
  • 1 bunch fresh cilantro -- roughly chopped
  • 1 small portion of water and cornstarch -- make thin paste
    1. 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.
    2. Remove from hot oil when they float and are golden brown. Be careful, they cook very fast.
    3. Provide a peanut dip to go along with them.

     

     
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