Bonnie Stern - 'Friday Night Dinners' (pg 206-207)

Ingredients

• 1 lb ground chicken
• 1 egg white
• 1 tbsp cornstarch
• 1 tsp kisher salt
• 1 small jalapeno, seeded and finely chopped
• 1/2 cup chopped fresh cilantro
• 35 square Chinese wonton wrappers
• 1 tbsp vegetable oil
• 1/2 cup water
• 1/2 cup coconut milk
• 1/4 cup water
• 3 tbsp smooth peanut butter
• 1 tbsp soy sauce
• 2 tsp red Thai curry paste
• 2 tsp granulated sugar

Directions

1. In a bowl or food processor, combine chicken, egg white, cornstarch, salt, jalapeno and cilantro.

   2. Arrange wonton wrappers on work surface in a single layer. Place about 1 1/2 tsp filling in center of each wrapper.

   3. Bring sides of wrapper up around filling, leaving top open. Squeeze lightly around middle to give dumpling a "waist". Flatten dumpling gently and place open side up on a lightly oiled waxed paper-lined baking sheet. Continue until all filling is used. Refrigerate.

   4. To prepare sauce, whisk coconut milk, water, peanut butter, soy sauce, curry paste and sugar.

   5. To cook, heat oil in a nonstick skillet over medium-high heat. Arrange dumplings open side up in skillet. Cook for about 2 minutes, or until lightly browned on bottom.

   6. Add water. Cover, reduce heat and cook for 3=5 minutes, or until filling is firm when pressed, and water has been absorbed. Remove from heat. Over very gentle heat, add sauce and combine just until sauce coats dumplings.