Ingredients
For the Dumplings:
1 lb. ground chicken
1/4 c green onion (+ extra for garnish, chopped)
1/4 c fresh cilantro (+extra for garnish – diced)
4 cloves of garlic (diced)
2 tbsp fresh ginger (grated or finely diced)
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp coconut sugar
1 tbsp chicken boullion
1 tsp pepper
1 egg
Wonton or dumpling wrappers (using wonton here)
For the Red Curry Coconut Sauce:
400 ml coconut milk (1 regular sized can)
1 c red curry sauce (I used the Trader Joe’s one!)
1/4 c Soyaki (Trader Joe’s – can be substituted with 1 part teriyaki and 1 part soy sauce)
3 garlic cloves (finely diced)
1 c frozen green beans
2 c fresh spinach
1/2 lime (juiced)
Instructions
1. Preheat your oven to 325F
2. Add all of the dumpling ingredients (aside from the wrappers) to a large bowl and fold together with a spatula until combined
3. On a cutting board or clean surface, place one wonton wrapper down and add about a tbsp of filling to the center of the wrapper
4. Dip your fingers in water and wet two joining sides of the wrapper, then fold the opposite corner over the filling diagonally and press the dry edges down onto the wet ones to seal and create a triangle. Repeat until all of the filling is gone – this should make about 36 dumplings (you’ll have extras)
5. In a large baking dish, pour and whisk together coconut milk, red curry sauce, garlic, and soyaki until combined
6. Add in green beans and spinach and lightly stir
7. Layer as many dumplings as you can into the dish and press them down lightly so they incorporate into the sauce. Squeeze lime juice over the top.
8. Cover the dish with foil and bake for 30 minutes, then remove the foil and broil for 3-5 minutes
9. Remove and allow to cool before serving – this can be served alone or alongside rice