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Atomic Dumplings spice, dumplings, chicken, thai 1 pkg wonton skins 2 lb boneless chicken breasts, 1 cubed 1 can coconut milk (taste of thai 1 is ok) 1 jar of thai, vietnamese,or 1 other chili-garlic paste 3 thai chilis, fresh, green 1 and red (seeded is 1 optional) 1 bunch fresh cilantro, roughly 1 chopped 1 small portion of water and 1 cornstarch, make thin paste 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. Remove from hot oil when they float and are golden brown. Be careful, they cook very fast. I usually provide a peanut sauce to dip these in but they're fine by themselves I do not use exact measurements when I cook, so the above are only approximations of what I use. If it looks right, it probably will be fine. These work out great for parties, too. "douglas allen thompson" Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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