Thai Basil Chicken Dumplings With Rice Paper Wrappers
Trade between China and Thailand began centuries ago and with it came the commingling of people, culture and cuisine. Here, the signature hot, sour, salty, sweet flavor profile of Thai food takes the form of super-savory dumplings with a chile-spiked dipping sauce. Formed into little round patties, these resemble a pan-fried dim sum dumpling filled with garlic chives. The filling is encased in rice paper wrappers (see Tip) because I didn’t have time to buy fresh dumpling wrappers and my local store only carried these dried sheets. They worked beautifully and not only echo the use of wide rice noodles in Thai and Chinese dishes — think pad see ew and beef chow fun — but are also a wonderful pantry ingredient to keep on hand for other recipes. The chicken filling ends up juicy thanks to plenty of napa cabbage and Thai basil in the blend and becomes even more flavorful when dipped into the sauce. Be sure to divide the sauce among individual dishes so everyone can double dip.
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