When dumplings meet satay chicken...a ❤️story

Ingredients

• 300 g Ground Chicken (preferably 85% lean)
• 1/4 cup Panko Breadcrumbs (to absorb moisture and keep filling tender)
• 2 stalks Spring Onions (finely sliced, green and white parts)
• 1/4 cup Roasted Peanuts (unsalted, for crushing)
• 1 tbsp Red Curry Paste (Thai brand preferred)
• 1 cup Coconut Milk (full‑fat for richness)
• 2 tbsp Chunky Peanut Butter (adds texture)
• 1 tsp Fish Sauce (adds umami, adjust to taste)
• 1 tsp Sugar (balances saltiness)
• 1 tbsp Vegetable Oil (for sautéing curry paste)
• 2 tbsp Chicken Stock (adds moisture to filling)
• 24 pieces Wonton Wrappers (square, 8‑inch size)
• 4 sheets Parchment Paper (cut to fit steamer basket)

Instructions

1. Crush Peanuts

   Place roasted peanuts in a mortar and use the pestle to crush them until they are coarse but not a fine powder.

   Time: PT2M

2. Prepare Satay Sauce Base

   Heat vegetable oil in a small saucepan over medium heat. Add red curry paste and stir‑fry for about 1 minute until fragrant.

   Time: PT2M

   Temperature: Medium heat

3. Build the Sauce

   Pour in coconut milk, stir, then add chunky peanut butter and the crushed peanuts. Mix until the peanut butter melts and the sauce is smooth.

   Time: PT4M

   Temperature: Medium heat

4. Season the Satay Sauce

   Add fish sauce and sugar, stir, and let the sauce simmer for 2‑3 minutes until it thickens slightly.

   Time: PT3M

   Temperature: Medium heat

5. Cool Portion of Sauce

   Transfer a few spoonfuls of the hot sauce to a small bowl and set aside to cool; the rest can be kept warm for serving.

   Time: PT5M

6. Mix Dumpling Filling

   In a mixing bowl, combine ground chicken, panko breadcrumbs, sliced spring onions, the cooled satay sauce, and chicken stock. Mix until just combined; the mixture should be soft and slightly sticky.

   Time: PT10M

7. Prepare Wonton Wrappers

   Lay out the square wonton wrappers on a clean surface. Lightly dampen the edges with water using a brush or fingertip.

   Time: PT3M

8. Assemble Dumplings

   Place about 1‑1.5 teaspoons of filling in the center of a wrapper. Moisten the edges, place a second wrapper on top, press out any air bubbles, and seal the edges by pinching or folding into a pleated shape.

   Time: PT15M

9. Steam Dumplings

   Line the steamer basket with parchment paper (pierced with a few holes). Arrange dumplings with a little space between them. Steam over boiling water for 12 minutes, or until the chicken is fully cooked (internal temp 165°F / 74°C).

   Time: PT12M

   Temperature: Steam at 100°C

10. Plate and Finish

    Transfer dumplings to a serving plate, drizzle with the remaining warm satay sauce, and garnish with extra sliced spring onions.

    Time: PT2M

Nutrition Facts

Calories

210

Protein

12 g

Carbohydrates

15 g

Fat

10 g

Fiber

2 g