Spicy Thai Basil & Chilli Dumplings - Marion's Kitchen

Ingredients

• 500 g Ground Pork (lean, fresh)
• 4 cloves Garlic (peeled)
• 6 Bird's Eye Chilies (stems removed, very hot)
• 0.5 tsp Salt (kosher or sea salt)
• 1 cup Thai Holy Basil (packed, fresh leaves)
• 20 Wheat Dumpling Wrappers (store‑bought gyoza or potsticker wrappers)
• 2 tbsp Vegetable Oil (neutral oil for pan‑frying)
• 2 tbsp Cornstarch (for slurry)
• 2 tbsp Water (room temperature)
• 1 tbsp Fish Sauce (for dipping sauce)
• 1 tsp Bird's Eye Chilies (chopped) (for garnish)
• 2 tbsp Spring Onions (finely chopped)

Instructions

1. Make Garlic‑Chili Paste

   Place the peeled garlic cloves, bird's eye chilies, and a pinch of salt in a mortar. Grind until you have a coarse paste.

   Time: PT2M

2. Prepare Holy Basil

   Roughly tear the Thai holy basil leaves; no need to finely chop.

   Time: PT1M

3. Mix Pork Filling

   In a mixing bowl, combine the ground pork, garlic‑chili paste, and holy basil. Mix vigorously with your hands until the mixture becomes sticky and tacky.

   Time: PT5M

4. Prepare Cornstarch Slurry

   Mix 2 tbsp cornstarch with 2 tbsp water in a small bowl until smooth.

   Time: PT1M

5. Assemble Dumplings

   Place a wrapper on your palm, add about 1 tsp of filling in the center, fold and seal the edges (wet the edges with a little water if using store‑bought wrappers).

   Time: PT5M

6. Heat Pan

   Add 2 tbsp vegetable oil to a non‑stick frying pan and heat over medium‑high until shimmering.

   Time: PT2M

   Temperature: Medium‑high

7. Fry Bottoms

   Arrange the dumplings in a single layer, flat side down. Fry until the bottoms turn golden brown, about 3–4 minutes.

   Time: PT4M

   Temperature: Medium‑high

8. Steam Dumplings

   Pour the cornstarch slurry around the dumplings, cover the pan with the lid, and steam for 8–10 minutes until the pork is cooked through.

   Time: PT10M

   Temperature: Medium

9. Crisp Bottoms

   Remove the lid and let the dumplings cook uncovered for another 3–4 minutes until the bottom crust becomes crisp and lattice‑like.

   Time: PT4M

   Temperature: Medium‑high

10. Serve with Dipping Sauce

    Mix fish sauce, chopped chilies, and spring onions in a small dish. Serve the hot dumplings with the sauce on the side.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

20g

Fat

12g

Fiber

2g