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Recipe Name: Atomic Dumplings Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Preparation Time:
Number of Servings: 8

1 Wonton Skins
1 up to
2 Pound(s) Boneless chicken breasts
1 Coconut milk, Taste of Thai
is OK
1 Jar Thai, Vietnamese or
other chili-garlic paste
3 Thai chilis, fresh green
and red seeded is
1 Bunch fresh cilantro
roughly chopped
1 Portion of water and
cornstarch make thin
"douglas allen thompson" <aesculus@TSO.UC.EDU> Mix cubed chicken with
coconut milk, chili paste, peppers and cilantro. Allow to sit for at
least an hour to absorb flavours. Then, taking a cube of chicken (or
two, depending on size), center it in a wonton skin,gather the four
corners of the skin with your fingers moistened in the cornstarch
paste, and twirl the skin until the dumpling looks like a Hershey's
Kiss. Allow these to rest on waxed paper or a cookie sheet sprayed
with PAM. Deep fry these in sufficient oil to cover, a few at a time.
I use peanut oil but anything that can take a high heat is fine. Olive
oil smokes too much. Remove from hot oil when they float and are
golden brown. Be careful, they cook very fast. I usually provide a
peanut sauce to dip these in but they're fine by themselves I do not
use exact measurements when I cook, so the above are only
approximations of what I use. If it looks right, it probably will be
fine. These work out great for parties, too. CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe

Nutrition (calculated from recipe ingredients)
Calories: 543
Calories From Fat: 280
Total Fat: 31g
Cholesterol: 175.9mg
Sodium: 1126.1mg
Potassium: 804.2mg
Carbohydrates: 4.3g
Fiber: <1g
Sugar: 2.7g
Protein: 58.3g

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