Cragcrg Thai Dumplings In Coconut Cream Recipes

THAI DUMPLINGS WITH DIPPING SAUCE

Steps:

• In large skillet, heat oil over high heat. Add garlic, ginger and chili paste. Stir-fry 1 minute. Add green onions and cook 1 minute. Add zucchini and bell pepper and cook, stirring often, until vegetables are just tender, 3 to 4 minutes.
• Add lime juice and cilantro.
• Remove from heat and allow the mixture to cool.
• Transfer mixture to food processor and coarsely chop.
• Dipping sauce: In small bowl, mix all sauce ingredients and set aside. Line baking sheet with plastic wrap.
• Working on a clean, flat surface, place 1 tablespoon of filling in center of won ton wrapper.
• Brush corners with a little water, then gather sides of wrapper and pinch tops to resemble a pouch.
• Set dumpling on baking sheet. Repeat until filling is used up.
• Fill wok or base of tiered bamboo steamer about 1/3 full of water.
• Cover and bring to a boil over high heat. Lightly oil steamer and place dumplings inside so edges are not touching.
• Set steamer over boiling water, cover and cook dumplings until tender, 15 minutes.
• Transfer dumplings to a platter and serve right away with dipping sauce.

BUA LOI PHUAK (TARO BALLS IN COCONUT CREAM)

Steps:

• Put the rice flour and cornstarch in a bowl.
• Add the mashed taro and knead. Add water as needed to create a soft dough.
• Knead well.
• Roll into little balls and set aside.
• Dissolve the palm sugar and salt in the coconut milk over low heat, stirring constantly.
• Bring to a boil and add the taro balls.
• When they are cooked through, remove from the heat.
• Serve hot.
• Optional: Can sprinkle with sesame seeds.

CHICKEN AND THAI BASIL DUMPLINGS

Steps:

• 1. Prepare the filling; Combine all of the ingredients listed above the dumpling wrappers in the ingredients list, in a medium bowl. Bring a small saucepan of water to a boil. Add 1 teaspoon filling, and cook until no longer pink. Taste, and adjust the seasoning, if necessary.
• 2. Place a dumpling skin on work surface. Using your finger, wet around the edges with water. Place 1 ½ tablespoons filling in the center. Fold dumpling skin over to enclose. Pinch the edges together to form a half moon. Pleat the rounded edge. Set aside. Repeat with remaining filling and wrappers.
• 3. Prepare dipping sauce; Combine all the ingredients after the dumpling wrappers in the ingredients list in a small saucepan. Heat gently, whisking, until emulsified. Be sure not to boil. Set aside to cool.
• 4. Just before serving, bring a large pot, fitted with a steamer insert lined with lightly oiled parchment paper with a few holes poked in it, to a simmer. Add dumplings and simmer until cooked through, 5 to 7 minutes.

THAI SHRIMP DUMPLINGS

Steps:

• Filling: Combine all ingredients for filling and refrigerate.
• Sauce: Combine all ingredients for sauce and set aside.
• Fill a small bowl with water, set aside.
• Dust a platter or baking sheet liberally with cornstarch. (This will prevent filled wontons from sticking, prior to cooking.).
• On a cutting board place the wonton wrappers, three at a time, side by side.
• Into the centre of each one, place about 1 teaspoon of the shrimp filling.
• Using a small pastry brush, paint two opposite edges of the wonton wrappers with water.
• Fold the wrapper over so that the ends meet.
• Gather the edges together like a purse, ruffling the edge. Pinch tightly to ensure it is sealed together.
• Place on cornstarch dusting baking sheet.
• Repeat until all filling is used up.
• Heat a skillet with 2 tablespoons (25 mL) vegetable oil.
• Place the wontons in the hot oil for about a minute or until browned on the bottom.
• Add sauce and put the lid on, reduce heat to low.
• Cook for 1 more minute with the lid on and the heat turned off.
• Let Stand 1 minute with heat off.

CRAG?CRG (THAI DUMPLINGS IN COCONUT CREAM)

Steps:

• Start a large pot of water to boiling.
• Stir together the flour with 1/2 cup coconut milk until dissolved. Cook over medium low heat, stirring constantly, until it forms a thick dough that pulls away from the side of the pan and is no longer sticky.
• Turn dough out onto a large cutting board and as soon as it is cool enough to handle knead it for several minutes to form a homogenous ball.
• Using a press or your fingers and a fork shape small dumplings, keeping the dough that you aren't working with covered with a damp towel.
• After you have formed all of the dumplings, cook in boiling water until brightly colored and cooked through, then immediately drain.
• While the dumplings are cooking, combine the coconut milk, sugar, and salt in a large saucepan and bring to a simmer.
• Add the cooked dumplings into the simmering coconut sugar mixture and simmer for a few minutes.
• Serve warm in bowls, and sprinkle with sesame seeds.