PAD KE MAO DUMPLINGS

“Pad ke mao is my all time favorite meal. So I deconstructed the ingredients and turned it into a dumpling! I love this dumpling because you can mix and match your proteins, and you can do regular dough or gluten free dough and it’s awesome no matter what you choose!”

FILLING INGREDIENTS (per person):

  • 1 lb protein (chicken, pork, beyond meat..)

  • 1 bunch Thai basil (diced)

  • 2 tbsp dark soy sauce (sugar cooked into soy sauce)

  • 1/2 green pepper (diced)

  • 1/2 red pepper (diced)

  • 3 Thai chilis (diced, optional)

  • 1 tsp salt

  • t tsp fish oil

  • 6-8 cloves garlic (pressed)

OTHER INGREDIENTS:

  • ~50 wraps (either wonton wraps or handmade wraps)

  • oil for frying

  • chicken broth, veggie broth, or water

  • frying pan and lid

DIRECTIONS:

  1. COMBINE ALL OF YOUR FILLING INGREDIENTS IN A BOWL AND MIX

  2. TAKE A BIG SCOOP OF FILL AND PUT IN THE CENTER OF THE WRAP

  3. FOLD THE EDGES IN WHATEVER STYLE YOU WANT ! I WENT FOR A BUNCH OF STYLES THIS WEEK :)

  4. PAN FRY THE DUMPLINGS UNTIL THE BOTTOMS ARE BROWN

  5. ADD 1/4 CUP BROTH COOKS OFF AND REMOVE THE LID

  6. COOK UNTIL THE BROTH COOKS OFF AND REMOVE THE LID

  7. ALLOW THE BOTTOMS TO CRISP, AND ENJOY!