Thai Fried Dumplings

Here I show how to do a chicken dumpling, but if you like to add some variation to your life go ahead and try a salmon dumpling (I actually prefer it)! I make the salmon filling with a can of pink or red salmon mixed with cream cheese, the same balance as you would tuna and mayonnaise. Use the filling the same way as you would the garlic chicken. C'est merveilleux!

Ingredients: Wonton wrappers, garlic cloves, chicken tenderloins, oyster sauce, canola oil. For salmon variation, use a can of either pink or red salmon and cream cheese.

Mash up that chicken!
Add a few cloves of garlic to the chicken and mash those up too.
Add oyster sauce to the chicken and garlic.

In a wonton wrapper, add the garlic chicken. The portion size per dumpling is very small! You will need to leave plenty of room for folding. Unfortunately I don't know if I am capable of demonstrating exactly how to fold them, but there are many different ways you can fold your dumplings. See if you can find a video demonstration somewhere on the internet, it shouldn't be too hard.
In a skillet or pot, add canola oil so the dumplings can go for a swim! There should be at least 2-3 inches of it. Heat up the oil to medium heat and throw in your dumplings (not all at a time, just a few). It will take a few minutes for them to fully cook, but you will know when they are ready by the crisp of the fry. When the oil stops frantically bubbling about the food, the dumplings are complete. Transfer the dumplings to a plate topped with paper towels to let the excess oil seep out.
Serve with some sweet Thai chili sauce or some peanut sauce! (recipe to come)