Good Enough to Eat... Again! -- Thai Chicken Dumplings

It's always at this time of year that I begin craving foods that need to be blown on a whole lot before they're edible. I'm talking about temperature--when it's freezing outside I love the sensation of seeing steam burst out of what I'm about to eat, ensuring that my belly will become warm and happy within moments. And the smells emerging along with the steam... it's pure comfort. That's why on my last trip to Boston, I was insistent that TWB and I make these wonderful Thai Chicken Dumplings. The flavor comes largely from the red curry, but it's far sweeter and milder, with the tang of plum sauce giving it a complexity that's nothing if not addicting. It was only as we were making them that I realized how perfect they are for Good Enough to Eat... Again! Instead of tossing your leftovers in the fridge, simply freeze what you don't think you'll eat at they'll hold until the next blistery cold night you're craving them.


Thai Chicken Dumplings
makes at least 4 servings



What You Need:

1 lb. ground chicken.................................................. $ 4.00
1/4 cup loosely packed fresh cilantro....................... $ 0.50
2-3 tbsp chopped scallions (optional)....................... $ 0.50
1-2 tbsp honey............................................................ $ 3.00 (for a jar)
2 heaping tbsp. red curry paste................................. $ 2.50
1 package of wonton wrappers
(available at any asian market)................................ $ 1.50
plum sauce (for dipping)........................................... $ 2.50
oil for frying................................................................ $ 4.00

Total Cost.................................................... $ 18.50
Total Cost Per Serving................................. $ 4.62

(keep in mind many ingredients are priced by the whole jar and there will be leftovers!)


What You Do:

1. In a large mixing bowl, combine chicken, cilantro, scallions, honey, and red curry paste.

2. Wrap dumplings into the wonton wrappers by putting about 1 tbsp. of the mixture into each skin, moistening the edges with a bit of water, and sealing them shut in any shape or form you find attractive! Make sure they're well sealed so that they don't explode while frying.

3. Heat oil in a large saucepan and fry dumplings in batches, until puffy and golden, setting aside the finished ones to strain.

4. Serve with plum sauce and enjoy!