Wontons with Curried Chicken, Carrot, and Basil Filling

2 comments

Appears in Cook's Illustrated September/October 1994

These savory wontons are filled with spiced chicken and carrots.

SERVES 6 to 8 (Makes about 1 1/2 cups filling, enough for 32 dumplings)

TIME 1¼ 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.

Print