Name: pad kra pao dumplings
Prep time: 35 min
Cook time: 7 min
Total time: 42 min
Yield: 36
Ingredients: 1 lb Ground pork or chicken; 1 Tbsp Soy sauce; 1 Tbsp Fish sauce; 1 Tbsp Brown sugar; 0.5 tsp Kosher salt; 0.5 tsp White or black pepper; 0.3 cup Holy basil, thai basil or genovese basil; 5 -7 cloves Garlic minced; 1 medium Shallot minced; 2 -4 thai birds eye chilis; Round dumpling wrappers; 2 thai birds eye chilis; 1 clove Garlic; 2 Tbsp Fish sauce; 1 Tbsp Lime juice; 2 tsp Brown sugar

mix ingredients for the filling in a large bowl. when ready to assemble, place one dumpling wrapper on your surface and scoop around 1 tsp of filling per wrapper. fold in half, seal shut, and fold in small pleats at the seam to ensure nothing leaks out when you go to cook.

repeat for as many wrappers it requires to finish off the filling, somewhere around 35-40 dumplings for the full pound.

to cook, set a pan over medium heat and add in around a tablespoon of oil. fry the bottom of the dumplings for 2-3 minutes, until lightly crisped on the bottom. pour in around ¼ cup of water into the pan and cover with a lid to allow the dumplings to finish cooking through for another 3 minutes, until the water evaporates.

serve with a fried egg, prik nam pla, and additional thai basil to garnish.

jer 旨い

pad kra pao dumplings

you get the besttttttt of both worlds

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