HOUSE OF ASIA
See the recipe
Sunny dumplings with curry
Polish dumplings meet Thai curry. Velvety coconut sauce, chanterelles, and spicy chicken make for a flavorful dinner.
Ingredients
- 50 gr Kanokwan Yellow Curry Paste
- 400 ml Coconut milk 16-19% Kara
- 1 spoon House of Asia Garlic Pastes or 1 finely chopped garlic clove
- 400 g cooked potatoes (preferably the day before)
- 400 g finely chopped chicken drumstick meat
- 50 g chanterelles
- 200 g wheat flour
- 30 g potato flour
- 1 egg
- 1 onion, diced
- 1 egg yolk
- 1 teaspoon of salt
- 1 tablespoon of butter
- 2 tablespoons chopped cilantro
- Frying oil
A method of preparing
- Press the potatoes through a ricer, add both types of flour, the egg, the egg yolk, and salt, and knead the dough. It should be smooth and not sticky; if so, add more wheat flour.
- Divide the dough into smaller pieces, form each into a roll and cut it with a knife into the shape of dumplings.
- Then cook the dumplings in boiling salted water for 3 minutes after they float to the surface. Rinse the finished dumplings with cold water and pat dry.
- Pour oil into a pot, add curry paste and fry for about 2 minutes over medium heat, then pour in coconut milk, mix everything, bring to a boil, add the chopped chicken and simmer until tender.
- Add butter to a heated pan, sauté the onion with garlic paste, then add the chanterelles and dumplings and fry until golden brown. Finally, add the sauce and mix everything together. Serve with cilantro.
You can use ready-made dumplings and serve them with our sauces.
You can buy our products here
Vegetables 
Korean 
up to 15 minutes 
Ryba 
Thailand 
Chicken 
Shrimp 
Pasta 