Wontons with Curried Chicken, Carrot, and Basil Filling
By America's Test KitchenPublished on August 22, 2007
Time
1¼ hours, plus 30 minutes cooling and 30 minutes chilling
Yield
Serves 6 to 8 (Makes about 1 1/2 cups filling, enough for 32 dumplings)
Ingredients
Filling
1 tablespoon vegetable oil ½ cup minced onion (from 1 small onion)¼ cup minced celery (from 1 small celery stalk)1 small clove garlic, minced, (at least ½ teaspoon)2 medium carrots, shredded (about 1 cup)½ teaspoon red curry paste 3 tablespoons unsweetened coconut milk 6 ounces ground chicken 2 teaspoons fish sauce ½ teaspoon curry powder 2 tablespoons shredded fresh basil leaves 1 package wonton wrappers (see headnote), or gyoza wrappers1 tablespoon table saltBefore You Begin
The filling amount is enough for 32 dumplings. Look for 3-inch square wonton or gyoza wrappers, in packages of 50 wrappers per pound to ensure proper thickness. If red curry paste is unavailable, increase curry powder to 1 1/2 teaspoons and add a pinch of cayenne pepper.
Instructions
- Heat oil in a large skillet. Add onions, celery and garlic; sauté until almost softened, about 3 minutes. Add carrots; sauté until vegetables soften, about 2 minutes longer. Add curry paste and coconut milk; cook over medium-high heat, stirring to incorporate curry paste, until most of coconut milk has been absorbed. Transfer vegetables mixture to a bowl; cool to room temperature.
- Mix in remaining filling ingredients. Let stand about 30 minutes. Refrigerate until ready to make dumplings.
- Hold a square wonton wrapper in the cup of your hand. Take one rounded teaspoon of filling and place the spoon slightly off-center on the wrapper. With your thumb, fold one side of the wonton wrapper over the filled spoon. Trap the filling inside the wrapper between your thumb and index finger, gently remove the spoon and seal the wonton by pinching the wrapper together.
- Bring 4 quarts water to boil; add salt and dumplings. Reduce heat to medium; simmer, uncovered, until filling is cooked through, 2 to 3 minutes. Remove dumplings with slotted spoon. Serve with dipping sauces (see related recipes) or drop into hot broth for soup.
to make wontons
Time
1¼ hours, plus 30 minutes cooling and 30 minutes chillingYield
Serves 6 to 8 (Makes about 1 1/2 cups filling, enough for 32 dumplings)Ingredients
Filling
1 tablespoon vegetable oil
½ cup minced onion (from 1 small onion)
¼ cup minced celery (from 1 small celery stalk)
1 small clove garlic, minced, (at least ½ teaspoon)
2 medium carrots, shredded (about 1 cup)
½ teaspoon red curry paste
3 tablespoons unsweetened coconut milk
6 ounces ground chicken
2 teaspoons fish sauce
½ teaspoon curry powder
2 tablespoons shredded fresh basil leaves
1 package wonton wrappers (see headnote), or gyoza wrappers
1 tablespoon table salt
Ingredients
Filling
1 tablespoon vegetable oil
½ cup minced onion (from 1 small onion)
¼ cup minced celery (from 1 small celery stalk)
1 small clove garlic, minced, (at least ½ teaspoon)
2 medium carrots, shredded (about 1 cup)
½ teaspoon red curry paste
3 tablespoons unsweetened coconut milk
6 ounces ground chicken
2 teaspoons fish sauce
½ teaspoon curry powder
2 tablespoons shredded fresh basil leaves
1 package wonton wrappers (see headnote), or gyoza wrappers
1 tablespoon table salt
Ingredients
Filling
1 tablespoon vegetable oil
½ cup minced onion (from 1 small onion)
¼ cup minced celery (from 1 small celery stalk)
1 small clove garlic, minced, (at least ½ teaspoon)
2 medium carrots, shredded (about 1 cup)
½ teaspoon red curry paste
3 tablespoons unsweetened coconut milk
6 ounces ground chicken
2 teaspoons fish sauce
½ teaspoon curry powder
2 tablespoons shredded fresh basil leaves
1 package wonton wrappers (see headnote), or gyoza wrappers
1 tablespoon table salt
Why This Recipe Works
Red curry paste gave our wonton recipe the kick we were looking for. If you don't have red curry paste, increase the curry powder to 1 1/2 teaspoons and add a pinch of cayenne pepper.
Before You Begin
The filling amount is enough for 32 dumplings. Look for 3-inch square wonton or gyoza wrappers, in packages of 50 wrappers per pound to ensure proper thickness. If red curry paste is unavailable, increase curry powder to 1 1/2 teaspoons and add a pinch of cayenne pepper.
Instructions
- Heat oil in a large skillet. Add onions, celery and garlic; sauté until almost softened, about 3 minutes. Add carrots; sauté until vegetables soften, about 2 minutes longer. Add curry paste and coconut milk; cook over medium-high heat, stirring to incorporate curry paste, until most of coconut milk has been absorbed. Transfer vegetables mixture to a bowl; cool to room temperature.
- Mix in remaining filling ingredients. Let stand about 30 minutes. Refrigerate until ready to make dumplings.
- Hold a square wonton wrapper in the cup of your hand. Take one rounded teaspoon of filling and place the spoon slightly off-center on the wrapper. With your thumb, fold one side of the wonton wrapper over the filled spoon. Trap the filling inside the wrapper between your thumb and index finger, gently remove the spoon and seal the wonton by pinching the wrapper together.
- Bring 4 quarts water to boil; add salt and dumplings. Reduce heat to medium; simmer, uncovered, until filling is cooked through, 2 to 3 minutes. Remove dumplings with slotted spoon. Serve with dipping sauces (see related recipes) or drop into hot broth for soup.
to make wontons
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