Chicken & Thai Basil Dumplings
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5.0
6 reviews
Excellent
Chicken & Thai Basil Dumplings
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This is the recipe for the famous Chicken and Thai Basil Dumplings at NYC's now shuttered Rickshaw Dumplings.
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Ingredients
Spicy Peanut Dip:
- 2 tablespoons creamy peanut butter
- 2 ½ teaspoons nam prik pao (Thai roasted chile jam)
- 1 tablespoon plus 2 teaspoons sugar
- 1 teaspoon fish sauce
- ¾ cup (180 ml) coconut milk (I used a small 161 ml can, closer to ⅔ cup)
- Kosher salt and freshly ground black pepper
Dumplings:
- ½ cup (100 grams) sugar
- ¼ cup (60 ml) fish sauce
- 2 garlic cloves
- 1 lemongrass stalk trimmed, smashed, and coarsely chopped
- 2 teaspoons freshly ground black pepper
- 1 bundle (50 grams) vermicelli mung bean noodles (also called cellophane noodles, bean threads, or glass noodles)
- 1 pound (455 grams) ground chicken
- 1 cup (130 grams) very finely chopped carrots
- ¼ cup (6 grams) thinly sliced Thai basil leaves (use regular basil if you can’t find Thai basil)
- ¼ cup (25 grams) finely chopped scallions
- 1 tablespoon plus 2 teaspoons kosher salt
- 2 ¼ teaspoons Sriracha
- 2 ¼ teaspoons fresh lime juice
- 1 tablespoon cornstarch
- 1 (1-pound/455-g) package round dumpling wrappers
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Instructions
- To make the spicy peanut dip: In a small bowl, whisk together the peanut butter, nam prik pao, sugar, and fish sauce. Continue whisking and add the coconut milk in a slow, steady stream to emulsify the mixture. Season with salt and pepper to taste. You also can adjust the other seasonings to your taste. The dip can be refrigerated in an airtight container for up to 1 week.
- To make the dumplings: In a food processor, combine the sugar, fish sauce, garlic, lemongrass, and 1 ¼ teaspoons pepper. Pulse until the lemongrass is very finely chopped. Transfer the marinade to an airtight container and refrigerate at least overnight and up to 1 week.
- When ready to cook, strain the marinade through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. You should have ½ cup (120 ml). (If you have extra, save it to use as a marinade for grilling chicken, pork, or beef.)
- Fill a medium bowl with ice and water. Bring a small pot of water to a boil and drop the noodles in. Cook just until softened, about 3 minutes, then drain and transfer to the ice water. When cool, drain again, then chop the noodles.
- In a large bowl, combine the chicken, carrots, basil, scallions, salt, sriracha, lime juice, cornstarch, ½ cup (120 ml) marinade, noodles, and remaining ¾ teaspoon pepper. Use your hands to work all the ingredients together until well-mixed. It’s best to use your hands because you can get everything incorporated into the meat without making the pieces of meat too small.
- If you have time, cover and refrigerate the filling until nice and cold, up to 2 days. The filling will be easier to spoon into your wrappers when it’s chilled.
- Take out five wrappers and cover the rest with a damp dowel. Lay out the five wrappers like ducks in a row. Wet ½ inch of the rim of each wrapper. Scoop a fat teaspoon of filling into the center of each wrapper, shaping it elongated like a football to make it easier to fold. Fold the wrapper in half like a taco and pinch the edges at the top center. Continue folding the dumpling using your preferred folding method (simply press the edges together or pleat to create another shape).
- At this point, the dumplings can either be cooked immediately, covered and refrigerated for up to a couple hours, or frozen.
- To pan-fry the dumplings, use a medium or large nonstick skillet (or cook two batches at the same time using two pans). Heat the skillet over medium-high heat and add 1 ½ tablespoons oil for a medium skillet and 2 tablespoons for a large one. Place the dumplings 1 at a time, sealed edges up, in a winding circle pattern. The dumplings can touch. Medium skillets will generally fit 12 to 14 dumplings, large skillets will fit 16 to 18 dumplings. Fry the dumplings for 1 to 2 minutes until they are golden or light brown on the bottom.
- Holding the lid close to the skillet to lessen splatter, use a measuring cup to add water to a depth of roughly ¼ inch (about ⅓ cup water). The water will immediately sputter and boil vigorously. Cover with a lid or aluminum foil, lower the heat to medium, and let the water bubble away for 8 to 10 minutes, until it is mostly gone. When you hear sizzling noises, remove the lid as most of the water is now gone. Let the dumplings fry for another 1 or 2 minutes, or until the bottoms are brown and crisp. Turn off the heat and wait until the sizzling stops before using a spatula to transfer dumplings to a serving plate. Display them with their bottoms facing up so they remain crisp. (Alternatively you may steam these dumplings in a bamboo steamer basket lined with parchment paper or cabbage leaves.)
- Serve the dumplings with the Spicy Peanut Dip.
Notes
- Adapted from Hey There, Dumpling!
- Nam prik pao, an essential Thai condiment, combines a chile-garlic-shallot paste with funky shrimp paste, fish sauce, sweet palm sugar, and tangy tamarind. It’s sometimes labeled roasted chile paste, chile jam, or chile paste in oil. Look for the blend of ingredients above and you’ve got the right thing.
- I prefer to use Shanghai-Style Dumpling Wrappers by Twin Marquis. Please note that wonton wrappers are not a suitable substitute for dumpling wrappers.
- Freeze uncooked dumplings by arranging in a single layer on a tray or sheet pan. Freeze until firm, then transfer to freezer bags. Cook the dumplings either thawed or from a frozen state. They may require a bit longer to cook if frozen.
Nutrition Information
Show Details
Serving
1dumpling with sauce
Calories
45kcal
(2%)
Carbohydrates
5g
(2%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
8mg
(3%)
Sodium
268mg
(11%)
Potassium
13mg
(0%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 45dumplings
Amount Per Serving
Calories 45 kcal
% Daily Value*
| Serving | 1dumpling with sauce | |
| Calories | 45kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 268mg | 11% |
| Potassium | 13mg | 0% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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