Steamed Thai Dumplings Recipe from Chef Anchalee’s Kitchen

In my previous post I mentioned sharing the two recipes we learned in Four Season Hotel, Thai Cooking Class. Here we go with recipe number 2 for Pun Sip Neung:

Ingredients for Filling for Chicken

About 2 cups of ground chicken
2 tablespoons coriander seeds
8 cloves garlic
1/2 teaspoon Thai pepper powder
1.5 cups of chopped onion
5 tablespoons of fish sauce
1/4 cup sugar
1/4 cup vegetable oil

Method for Filling for Chicken

  1. In a mortar and pestle pound the coriander seeds, garlic and Thai pepper powder into paste and set aside.
  2. Heat vegetable oil in a pan at medium/high. Add spice mixture (pepper powder/garlic/coriander seeds) and fry until fragrant.
  3. Add chicken and stir/fry until done. Add onions, fish sauce and sugar. Continue frying until cooked through. Remove from heat and set aside. Let it cool.

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Ingredients for Wrapper

2 tablespoons coconut cream powder
2 cups sifted rice flour
1/2 cup sifted tapioca starch
2 tablespoons arrowroot
4 tablespoons vegetable oil

Method for Wrapper

  1. Add 2 cups of warm water to coconut cream powder, stir until the powder is completely dissolved. Set aside.
  2. In a large bowl mix rice flour, tapioca and arrowroot. Then add coconut/water little by little while kneading with your hands.
  3. Add vegetable oil and knead the mixture until smooth with no lumps. Pour the mixture through a wire mesh strainer, and then add to a pan. Place the pan over medium/low heat and stir until it turns into dough.
  4. Transfer the dough into a large floured mixing bowl. Allow to cool for a few minutes. With a little bit of flour on your hands, knead the dough until sticky and smooth.
  5. Dampen a cheese cloth by placing it under running water, and wringing out the water. Place the damp cloth over the batter to prevent it from drying out.
  6. Start making the dumplings. Shape the batter into 1 inch diameter balls, then flattens out into circles. the edge should be thin. Place 1-2 teaspoons of filling in the center, fold over half and pinch the edge to seal it.
  7. Brush oil on each layer of your stacked steamer, then place the finished dumplings on the steamer, spacing well apart to prevent them sticking to each other. Make sure dumplings not covering all the holes. Sprinkle your dumplings with a little water to prevent the batter from breaking apart. Cover and steam over boiling water for about 10 minutes.
  8. Top with fried garlic. Eat with fresh vegetables such as lettuce, cilantro and fresh Thai chili peppers.

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Now dazzle your friends with the fact that your pad Thai looks and states just as good as any restaurant. Enjoy!

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