PLANTAIN & HAM DUMPLINGS IN COCONUT CURRY SAUCE

Ingredients

For the Dumplings

¼ Cup Mashed Boiled Ripe Plantains

¼ Cup Minced Christmas Ham or Crispy Bacon

12 Each Wonton Skins

For The Curry

3 Tbsp Vegetable Oil

¼ Tsp Chief Brand Maithe (Fenugreek)

¼ Tsp Chief Brand Cumin Seeds ( Geera )

1 Tsp Minced Garlic

1 Tsp Minced Onions

1 Tsp Minced Pimento Peppers

½ Tsp Minced Celery

½ Tsp Minced Chives

3 Curry Leaves ( Carapoulay Leaves )

½ Tbsp Chief Brand Curry Powder

1 Tsp Chief Brand Cumin Powder ( Geera )

½ Tsp Chief Brand Turmeric

½ Tsp Chief Brand Garam Masala

1/3 Cup Water

5 Oz Chief Brand Coconut Milk

Chief Brand Salt & Black Pepper to Taste

Directions

1. Mix mashed plantains and ham together to a coarse paste like consistency.
2. Lay wonton skins out on a clean cutting board. Place a teaspoon of the plantain filling into
   the center of the skin and brush lightly two ends of the wonton skin with water. Fold over
   the wonton skin to allow the other two dry sides of the wonton to adhere to the moist two
   ends into a triangle shape, then peak the two edges together to form a traditional wonton
   fold. Continue with the rest.
3. Place a medium sauté pan over high heat. Add the oil followed by the maithe and cumin
   seeds to toast for 30 seconds. When oil is completely heated, add the aromatics of the garlic,
   onions, pimentos, celery and chives. Sauté for 1 minute then add the curry leaves if you have
   them.
4. Drizzle in the Curry Powder, Cumin, Turmeric & Masala. Stir quickly into the sautéed
   aromatics and continue sautéing on high heat. Press the grains of the curry against the
   surface of the pan to break clumps down. Cook for about 2 minutes then add the water.
5. Stir to allow curry grain to dissolve and fry the curry paste until half in quantity, about 2
   minutes.
6. Add the coconut milk, and then reduce heat to medium. Stir to incorporate all the
   ingredients evenly, then add in the folded dumplings. Stir gently to coat then cover the pot
   and allow to gently steam for about 6 minutes.
7. Remove cover and gingerly stir sauce with steamed dumplings. Taste sauce and adjust
   seasonings with salt and black pepper if desired.
8. Remove pot from the stove and allow to sit for 2 minutes. Serve dumplings hot in a bowl.