300g (10.5 oz) chicken mince
½ cup panko breadcrumbs
¼ cup finely sliced spring onion (scallions), plus extra to serve
2 tbsp chicken stock
40 wonton wrappers
¼ cup roasted peanuts
2 tbsp vegetable oil
1½ tbsp Thai red curry paste
1 cup coconut milk
2 tbsp crunchy peanut butter
1 tsp fish sauce
2 tsp white sugar
For the satay sauce, use a mortar and pestle or food processor to grind the roasted peanuts to a fine consistency. Set aside.
Heat the vegetable oil in a saucepan over medium heat. Add the curry paste and cook for a minute until fragrant. Add the coconut milk, roasted peanuts, peanut butter, fish sauce and sugar. Cook for a further minute. Then remove from heat. Taste and adjust the seasoning with more fish sauce and/or sugar. Allow to cool completely before adding to the dumpling filling.
For the dumpling filling, combine the chicken mince, breadcrumbs, spring onion, chicken stock and 3 tbsp of the satay sauce (reserve the remaining satay sauce for serving). Mix until well combined.
Trim the wonton wrappers into a rough circle. Place a heaped tablespoon of filling into the centre. Moisten the edges with water and place another wrapper on top. Seal the edges, being careful to get rid of any air bubbles. Press the sides of the dumpling up into a ‘flower’ shape (watch the video for guidance). Repeat with remaining filling and wrappers.
Place dumplings in a bamboo steamer lined with foil. Steam over boiling water for 12 minutes.
In the meantime, reheat your remaining satay sauce until warm.
Transfer the steamed dumplings to a serving plate and drizzle generously with reserved warm satay sauce. Sprinkle with spring onions and serve.