Asian Wonton Bundles with Curried Chicken, Carrot, and Basil Filling



We originally bought the wonton wrappers with the intent of making butternut squash ravioli, but somehow they ended up as chicken wontons. But they were delicious! Maybe the best wontons I've ever had. They were also fried, which always helps :)

Asian Wonton Bundles with Curried Chicken, Carrot, and Basil Filling
Adapted from Cooks Illustrated

1 tablespoon vegetable oil
1 tablespoon table salt
1/2 cup minced onion (from 1 small onion)
1/4 cup minced celery (from 1 small celery stalk)
1 small clove garlic , minced, (at least 1/2 teaspoon)
2 medium carrots , shredded (about 1 cup)
1/2 teaspoon red curry paste
3 tablespoons unsweetened coconut milk
6 ounces ground chicken
2 teaspoons fish sauce
1/2 teaspoon curry powder
2 tablespoons shredded fresh basil leaves
1 package wonton wrappers, or gyoza wrappers

1. 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.

2. Mix in remaining filling ingredients. Let stand about 30 minutes. Refrigerate until ready to make dumplings.

3. To make wanton bundles -- Take one rounded teaspoon of filling and place the spoon slightly off-center on the wrapper. dab water over the edges of the wrapper, and then fold over one side and pinch the wonton closed.

4. To Pan-fry Dumplings - Bring 1/2 cup water or chicken broth to simmer in small saucepan. Meanwhile, heat 2 tablespoons vegetable oil in large skillet over medium-high heat. When oil is hot and hazy, add dumplings, flat sides down. Fry until bottoms are brown, about 2 minutes. Add simmering water or broth to skillet, pouring around dumplings. Cover and cook until liquid is absorbed, about 3 minutes longer. Uncover and let dumplings fry until bottoms are crisp again, about 1 minute. Serve with dipping sauce (soy sauce, fish sauce, simple syrup, crushed peanuts, ginger).

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