Title: Atomic Dumplings
Categories: Poultry
Yield: 8 Servings

1 pk Wonton skins
1 -(up to)
2 lb Boneless chicken breasts;
-cubed
1 cn Coconut milk (Taste of Thai
-is OK)
1 Jar Thai; Vietnamese or
-other chili-garlic paste
2 -(up to)
3 Thai chilis; fresh, green
-and red (seeded is
-optional)
1 Bunch fresh cilantro;
-roughly chopped
1 sm Portion of water and
-cornstarch; make thin paste

"douglas allen thompson"

Mix cubed chicken with coconut milk, chili paste, peppers and cilantro.
Allow to sit for at least an hour to absorb flavours.

Then, taking a cube of chicken (or two, depending on size), center it in a
wonton skin,gather the four corners of the skin with your fingers moistened
in the cornstarch paste, and twirl the skin until the dumpling looks like a
Hershey's Kiss.

Allow these to rest on waxed paper or a cookie sheet sprayed with PAM. Deep
fry these in sufficient oil to cover, a few at a time. I use peanut oil
but anything that can take a high heat is fine. Olive oil smokes too much.

Remove from hot oil when they float and are golden brown. Be careful, they
cook very fast.

I usually provide a peanut sauce to dip these in but they're fine by
themselves

I do not use exact measurements when I cook, so the above are only
approximations of what I use. If it looks right, it probably will be fine.

These work out great for parties, too.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.