1 pound ground chicken (or pork)
1/4 cup unsweetened coconut milk
1/4 cup coarsely shredded carrot
2 Thai chilis, minced
2 Tablespoons chopped basil
2 Tablespoons Asian fish sauce
2 Tablespoons sugar
2 teaspoons fresh lime juice
1 garlic clove, minced
1 large egg beaten
1 small shallot, minced
1/2 teaspoon minced fresh ginger
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
40 wonton wrappers
Green leaf lettuce leaves for steaming
special equipment: bamboo steamers
Soy sauce and Sriracha chili sauce, for serving
1. In large bowl, combine the ground chicken with the coconut milk, carrot, chiles, basil, fish sauce, sugar, lime juice, garlic, salt and pepper. Using your hands mixed thoroughly.
2. Follow the directions on the wrappers, create your shumai dumplings in the wonton wrappers. Repeat with the remaining wonton wrappers and filling.
3. Fill a wok or a very large skillet with 2 inches of water and bring to a boil.
4. Line a double tiered bamboo steamer with lettuce leaves and arrange the shumai in the steamer without crowding.
5. Cover and steam over moderate heat until cooked through, about 10 minutes.
6. Repeat with the remaining shumai. You may also choose to pan fry them for extra crisp after the steam or even skip the steam all together. Yummy versatile and great for the whole family!
Serve immediately with the sauces.
It looks like this recipe MAY have originated from a Food and Wine magazine. I found a nearly identical recipe here: Chicken and Coconut Shumai