Thai Green Curry Dumplings with Crispy Chili Oil
Thai Green Curry Dumplings with Crispy Chili Oil
Ingredients
For the Dumpling Filling
- 1 pound ground chicken
- 2 tablespoons green curry paste
- 1/4 cup coconut milk, full-fat
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon ginger, grated
- 2 garlic, cloves, minced
- 1/4 cup cilantro, chopped
- 2 scallions, thinly sliced, white and light green parts
- 1 tablespoon cornstarch
For the Dumplings
- 36 round dumpling wrappers
- water, for sealing
- 2 tablespoons vegetable oil, for pan-frying
For Serving
- crispy chili oil, as needed
- fresh cilantro, for garnish
- lime wedges, for garnish
Instructions
- 1
In a large bowl, combine the ground chicken, green curry paste, coconut milk, fish sauce, brown sugar, lime juice, grated ginger, minced garlic, chopped cilantro, and sliced scallions. Mix well to ensure all ingredients are evenly distributed.
⏱️ 10 min
- 2
Add the cornstarch to the chicken mixture and mix until just combined. This will help bind the filling and keep it moist.
⏱️ 2 min
- 3
Cover the bowl and refrigerate the filling for at least 30 minutes. This allows the flavors to meld and makes the mixture easier to handle.
⏱️ 30 min
- 4
To assemble the dumplings, take one dumpling wrapper and place about 1 teaspoon of the filling in the center. Dip your finger in water and moisten the edges of the wrapper.
⏱️ 15 min
- 5
Fold the wrapper in half to create a half-moon shape, pressing firmly to seal the edges. You can leave them as half-moons or create pleats along the sealed edge for a decorative finish.
⏱️ 15 min
- 6
Repeat with the remaining filling and wrappers. Place the assembled dumplings on a parchment-lined baking sheet, ensuring they don't touch to prevent sticking.
⏱️ 15 min
- 7
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Once hot, carefully place a single layer of dumplings in the pan, flat side down. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 3 min
- 8
Cook for 2-3 minutes, or until the bottoms are golden brown and crispy. Carefully add about 1/4 cup of water to the pan, immediately cover with a lid, and reduce heat to medium-low.
⏱️ 5 min
- 9
Steam the dumplings for 5-7 minutes, or until the chicken filling is cooked through and the wrappers are translucent and tender. Remove the lid and allow any remaining water to evaporate.
⏱️ 7 min
- 10
Transfer the cooked dumplings to a serving platter. Repeat steps 7-9 with the remaining dumplings, adding more vegetable oil as needed.
⏱️ 5 min
- 11
Serve the Thai Green Curry Dumplings immediately, drizzled generously with crispy chili oil and garnished with fresh cilantro and lime wedges.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Green Curry Dumplings with Crispy Chili Oil
For the Dumpling Filling
- 1 pound ground chicken
- 2 tablespoons green curry paste
- 1/4 cup coconut milk, full-fat
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon ginger, grated
- 2 garlic, cloves, minced
- 1/4 cup cilantro, chopped
- 2 scallions, thinly sliced, white and light green parts
- 1 tablespoon cornstarch
For the Dumplings
- 36 round dumpling wrappers
- water, for sealing
- 2 tablespoons vegetable oil, for pan-frying
For Serving
- crispy chili oil, as needed
- fresh cilantro, for garnish
- lime wedges, for garnish
Instructions
- 1
In a large bowl, combine the ground chicken, green curry paste, coconut milk, fish sauce, brown sugar, lime juice, grated ginger, minced garlic, chopped cilantro, and sliced scallions. Mix well to ensure all ingredients are evenly distributed.
⏱️ 10 min - 2
Add the cornstarch to the chicken mixture and mix until just combined. This will help bind the filling and keep it moist.
⏱️ 2 min - 3
Cover the bowl and refrigerate the filling for at least 30 minutes. This allows the flavors to meld and makes the mixture easier to handle.
⏱️ 30 min - 4
To assemble the dumplings, take one dumpling wrapper and place about 1 teaspoon of the filling in the center. Dip your finger in water and moisten the edges of the wrapper.
⏱️ 15 min - 5
Fold the wrapper in half to create a half-moon shape, pressing firmly to seal the edges. You can leave them as half-moons or create pleats along the sealed edge for a decorative finish.
⏱️ 15 min - 6
Repeat with the remaining filling and wrappers. Place the assembled dumplings on a parchment-lined baking sheet, ensuring they don't touch to prevent sticking.
⏱️ 15 min - 7
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Once hot, carefully place a single layer of dumplings in the pan, flat side down. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 3 min - 8
Cook for 2-3 minutes, or until the bottoms are golden brown and crispy. Carefully add about 1/4 cup of water to the pan, immediately cover with a lid, and reduce heat to medium-low.
⏱️ 5 min - 9
Steam the dumplings for 5-7 minutes, or until the chicken filling is cooked through and the wrappers are translucent and tender. Remove the lid and allow any remaining water to evaporate.
⏱️ 7 min - 10
Transfer the cooked dumplings to a serving platter. Repeat steps 7-9 with the remaining dumplings, adding more vegetable oil as needed.
⏱️ 5 min - 11
Serve the Thai Green Curry Dumplings immediately, drizzled generously with crispy chili oil and garnished with fresh cilantro and lime wedges.
⏱️ 1 min