Appetizers & Side Dishes · Asian Cuisine

Curry Basil Wontons



Changing the game.

There’s not much to dislike about fried wontons.

1. Fried. Check.
2. Sweet and sour sauce. Check.
3. Fried. A few more checks.

What can I possibly complain about now? I can never tell what’s inside the wonton. I just taste fried goodness and sweet and sour sauce. This is a recipe that will tickle your taste buds with the mixture of basil, curry, chicken, and coconut. No dipping sauce required!


1 tablespoon vegetable oil
1/2 cup minced onion (from 1 small onion)
1/4 cup minced celery (from 1 small celery stalk)
1 small clove garlic , minced, (at least 1/2 teaspoon)
2 medium carrots , shredded (about 1 cup)
1/2 teaspoon red curry paste
3 tablespoons unsweetened coconut milk
6 ounces ground chicken
2 teaspoons fish sauce
1/2 teaspoon curry powder
2 tablespoons shredded fresh basil leaves
1 package wonton wrappers or gyoza wrappers
1 tablespoon table salt

1. Heat oil in a large skillet. Add onions, celery and garlic; sauté until almost softened, about 3 minutes. Add carrots; sauté until vegetables soften, about 2 minutes longer. Add curry paste and coconut milk; cook over medium-high heat, stirring to incorporate curry paste, until most of coconut milk has been absorbed. Transfer vegetables mixture to a bowl; cool to room temperature.

2. Mix in remaining filling ingredients. Let stand about 30 minutes. Refrigerate until ready to make dumplings.

3. To make wonton bundles — Hold a square wonton wrapper in the cup of your hand. Take one rounded teaspoon of filling and place the spoon slightly off-center on the wrapper. With your thumb, fold one side of the wonton wrapper over the filled spoon. Trap the filling inside the wrapper between your thumb and index finger, gently remove the spoon and seal the wonton by pinching the wrapper together.

4. Cooking note: you can either deep fry, boil, or cook these as potstickers.

To boil: Bring 4 quarts water to boil; add salt and dumplings. Reduce heat to medium; simmer, uncovered, until filling is cooked through, 2 to 3 minutes. Remove dumplings with slotted spoon. Serve with dipping sauces or drop into hot broth for soup.

To deep fry: Heat oil and fry until golden brown (2-3 minutes)

To make potstickers: Heat 1 tsp of oil in a pan and line potstickers in the pan. Do not move the potstickers and let a light golden brown crust develop on the bottom of the potsticker. Add enough water to cover 1/4 of the potsticker and cover. Cook until water has evaporated.


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