Recipe Index

Ingredients

• 8.82 oz all purpose flour
• 1/2 tsp fine sea salt
• 10 tbsp boiling water (175°F)
• 12.87 oz Ground chicken
• 5.29 oz napa cabbage, finely chopped (+ 1/2 tsp salt)
• 0.35 oz fresh cilantro, chopped
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tbsp ginger, grated
• 4 cloves garlic, grated
• 2 scallions, finely chopped
• 1/2 tsp fine sea salt
• 3/4 tsp garlic powder
• 1/4 tsp powdered ginger
• 1 tsp rice vinegar
• 1 tsp corn starch
• 1 tsp white pepper
• 1/2 tsp chili flakes (optional)
• 1 tbsp butter (salted or unsalted, whichever you have on hand)
• 3 tbsp neutral oil (avocado oil)
• 1 small shallot, minced
• 3-4 cloves garlic, minced
• 1/2 tbsp ginger, grated
• 2 tbsp red curry paste
• 1 1/2 tsp ground coriander
• 1 tsp garlic powder
• 1/4 tsp powdered ginger
• 1/2 tsp white pepper
• 1/4 tsp turmeric
• 14.11 oz full-fat coconut milk (one can)
• 4.23 oz coconut cream
• 1 tbsp oyster sauce
• 1 tbsp teriyaki sauce
• 1 tsp brown sugar
• freshly chopped basil, according to taste
• juice of 1/2 a lime
• chili crunch, according to taste
• fresh basil, according to taste
• fried shallot or garlic, according to taste
• sesame seeds, according to taste
• drizzle of sesame oil
• 1/4 cup water

Method

1. Stir the flour and fine sea salt together in a medium bowl and gradually pour in the hot water, stirring with a wooden spoon until a shaggy dough forms. Knead the dough on a lightly floured surface for 8 to 10 minutes, until smooth and elastic, then cover it with a damp towel and let it rest for 30 minutes.
2. Toss the chopped napa cabbage with 1/2 teaspoon of salt in a bowl and massage it together with your hands. Leave it for 10 to 15 minutes, then squeeze out as much liquid as you can and move the cabbage to a clean bowl.
3. Mix the ground chicken with the squeezed cabbage, cilantro, soy sauce, oyster sauce, sesame oil, grated ginger, grated garlic and scallions. Stir in the fine sea salt, garlic powder, powdered ginger, rice vinegar, corn starch, white pepper and chili flakes, if using, until the filling is evenly combined.
4. Poke a hole through the middle of the rested dough, flour your hands and stretch the dough out into a long oval ring. Cut it into 0.71 oz pieces with a bench scraper, then roll or pat each piece into a 3-inch round, keeping the wrappers separate so they do not stick together.
5. Set 1 teaspoon of filling in the center of each wrapper, fold the wrapper over it and pinch the edges closed to seal. Lay the shaped dumplings on a baking sheet and keep them in the fridge while you make the sauce.
6. Warm a 10- or 12-inch stainless steel saucepan over medium heat and melt the butter with the neutral oil. Cook the shallot for 2 to 3 minutes, until softened, then stir in the minced garlic and grated ginger and cook for 30 to 45 seconds, until fragrant, and cook the red curry paste for about 2 minutes to bloom it.
7. Stir the ground coriander, garlic powder, powdered ginger, white pepper and turmeric into the paste, then pour in the coconut milk and coconut cream and stir in the oyster sauce, teriyaki sauce and brown sugar until combined. Squeeze the lime half and finish the sauce with its juice a teaspoon at a time, tasting as you go, then stir in the freshly chopped basil and add salt only if it needs it.
8. Heat a thin layer of neutral oil in a skillet over medium heat and fry the dumplings flat-side down for 2 to 3 minutes, until golden underneath. Pour in the 1/4 cup of water, cover the skillet and steam the dumplings for 4 to 5 minutes, until cooked through.
9. Heat the oven to 400°F, nestle the dumplings down into the curry sauce in the stainless steel pan and bake until the sauce is bubbling at the edges.
10. Scatter fresh basil, sesame seeds and scallions over the dumplings and finish with chili crunch or a drizzle of sesame oil, and fried shallot or garlic if you like. Serve the dumplings fresh from the pan, on their own or with rice.

Prep: 60 min · Cook: 40 min · Total: 100 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data