Wontons with Curried Chicken, Carrot, and Basil Filling

Name: Wontons with Curried Chicken, Carrot, and Basil Filling
Yield: Serves 6 to 8 (Makes about 1 1/2 cups filling, enough for 32 dumplings)
Cuisine: Asian
Ingredients: 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 (see headnote), or gyoza wrappers; 1 tablespoon, table salt

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Appears in Cook's Illustrated September/October 1994

SERVES6 to 8 (Makes about 1 1/2 cups filling, enough for 32 dumplings)

TIME1¼ hours, plus 30 minutes cooling and 30 minutes chilling

WHY THIS RECIPE WORKS

Red curry paste gave our wonton recipe the kick we were looking for. If you don't have red curry paste, increase the curry powder to 1 1/2 teaspoons and add a pinch of cayenne pepper.

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