Chicken Dumplings in Thai Green Curry

Method

1. Prepare the dumpling filling by adding all the ingredients into a medium sized mixing bowl. Using a pair of chopsticks, mix thoroughly in one direction until very well incorporated.
2. Wrap dumplings by adding about 1 tbsp of filling into the centre of your dumpling skin. Wet the edges with water and fold in half to seal and create a half moon. Wet the pointy edges with water and bring together to form the ingot shape. Press to seal. Continue until all the filling is used up. You will make up to 40 dumplings depending on how much filling you put in each one. Place dumplings on baking paper on a large tray, ensuring they are not touching each other. Set aside while you bring your pot of water to the boil to cook.
3. Make the curry by adding 4 tbsp oil and all the curry paste into a medium sized pot. Stir fry until fragrant. Add one 400mL can of coconut milk and continue to stir fry until the sauce thickens and a thin layer of oil starts to appear on the surface.
4. Add remaining coconut milk, stir through and bring to the boil. Add bamboo shoots and bring to the boil. Season with fish sauce and sugar.
5. Break lime leaves with your fingers to release their fragrance and add into the curry. Allow curry to simmer on very low heat while your dumplings are cooking.
6. For dumplings with a bit of BITE .. cook by steaming. Do this by bringing a pot of water to the boil. Line steamer baskets with perforated baking paper and add dumplings. Ensure they are not touching each other and steam for 8 minutes.
7. For dumplings with slippery, silky skins .. cook by BOILING. Do this by bringing a large pot of water to the boil. Add in dumplings. Cook for 8 minutes, counting down the time after the water comes to the boil. Do not let the water boil too violently as it can break apart your dumplings. When cooked, remove with a slotted spoon. Place cooked dumplings into your serving bowls.
8. Turn off the heat to your curry. Add Thai basil and mix through.Spoon curry over your cooked dumplings.
9. Garnish with red chilli and more basil leaves. Serve immediately.