A delightful twist on traditional shumai, these dumplings are infused with the rich flavors of coconut and fresh herbs, making them a perfect appetizer or snack.
Combine the ground chicken, coconut milk, grated carrot, basil, fish sauce, sugar, lime juice, minced garlic, beaten egg, chopped shallot, grated ginger, salt, and pepper in a mixing bowl.
Mix the ingredients thoroughly to ensure the flavors are evenly distributed.
Place a wonton wrapper in your hand, add a spoonful of filling in the center, and pinch the edges to form a cup shape.
Keep the unused wrappers covered with a damp cloth to prevent them from drying out.
Line a bamboo steamer with lettuce leaves and arrange the dumplings inside without overcrowding.
Using lettuce leaves prevents the dumplings from sticking to the steamer.
Steam the dumplings over boiling water in a wok for about 10 minutes, until cooked through.
Ensure the water level is below the steamer to avoid boiling the dumplings.
Serve the dumplings hot with chili sauce on the side.
Garnish with additional fresh herbs for a vibrant presentation.
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