thai peanut + cilantro dumplings

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.

if pan frying: 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.

if boiling: boil for 7-10 minutes, until the meat is fully cooked through

serve with a wedge of lime and additional chopped peanuts to garnish