Steamed chicken dumplings with basil and scallions in a savory chicken lemongrass broth.

In a medium bowl combine ground chicken, chopped Thai basil (0.25 cup), the white parts of 2 scallions finely sliced, grated ginger, minced garlic, 1 tbsp light soy sauce, 1 tsp fish sauce, 1/2 tsp sesame oil, 1/4 tsp white pepper and 1 tsp cornstarch. Mix gently with a spoon or your hands until evenly combined but not overworked; the cornstarch helps bind and keep the filling tender.

Prepare filling

Lay one wonton wrapper flat. Keep remaining wrappers covered with a damp towel to prevent drying. Place about 1 rounded teaspoon (approximately 10–12 g) of filling in the center of each wrapper. Moisten the edges of the wrapper lightly with water. Fold wrapper into desired shape: for a classic pouch, bring all four corners together and press to seal; for a triangle, fold in half and press edges to seal, then bring two opposite corners together and seal. Make 24 dumplings total. Place assembled dumplings on a lightly floured tray, slightly separated so they do not stick.

Assemble wontons

Bring a steamer (bamboo or metal) with a bit of water to a gentle boil. Line the steamer basket with parchment with holes or lightly oil it to prevent sticking. Arrange dumplings in the basket leaving space between them. Steam over simmering water, covered, for 6–8 minutes until wrappers are translucent and the chicken is cooked through (internal temperature 165°F / 74°C). If making ahead, cool slightly and refrigerate up to 1 day, or freeze on a tray then transfer to a bag for longer storage.

Steam dumplings

Smash and bruise lemongrass stalks to release oils, then cut into 2–3 inch lengths. If using galangal, slice thinly. Tear kaffir lime leaves into pieces (if using). Slice mushrooms thinly and slice chile if using.

Prepare aromatics

In a medium saucepan, bring 6 cups of chicken broth to a gentle simmer over medium heat. Add the bruised lemongrass, torn kaffir lime leaves, sliced galangal or ginger, sliced mushrooms and sliced chile. Reduce heat to low and gently simmer, covered, for 12–15 minutes to infuse the broth.

Simmer broth

After simmering, remove and discard the larger lemongrass pieces and galangal slices (and kaffir pieces if you prefer). Stir in 1.5 tbsp fish sauce, 1 tbsp low-sodium soy sauce and 1/2 tsp sugar. Taste and adjust seasoning with additional fish sauce or salt as needed. Stir in 1 tbsp fresh lime juice to brighten the broth.

Season broth

Keep broth hot over very low heat while dumplings steam. If desired, strain the broth for a clear presentation or leave the mushrooms and small aromatics in the liquid for a rustic bowl.

Finish broth

Divide steamed dumplings among 4 bowls (about 6 dumplings per bowl). Ladle hot broth over the dumplings, distributing mushrooms and aromatics evenly.

Top each bowl with the reserved scallion greens (thinly sliced), remaining basil (whole or chiffonade), cilantro if using, and a light drizzle (about 1/8 tsp) of toasted sesame oil. Add freshly ground pepper and salt to taste. Serve with lime wedges on the side for extra acidity.

Optional: For a spicier finish, add sliced chiles or a spoonful of chili oil to each bowl before serving.

Ground boneless skinless chicken

Fresh Thai basil leaves, finely chopped

Scallions (green onions), finely sliced (white and green separated)

Fresh ginger, grated

Garlic, minced

Light soy sauce

Fish sauce

Sesame oil

White pepper or ground black pepper

Wonton wrappers (square or round)

Cornstarch (for binding/wetting edges)

Low-sodium chicken broth

Fresh lemongrass stalks (trimmed, bruised, and cut into 3-4 pieces)

Kaffir lime leaves (optional, torn)

Galangal or extra ginger, sliced (if using galangal, 4 thin slices)

Low-sodium soy sauce

Sugar

Thai bird's eye chiles or serrano, sliced (optional)

Mushrooms (shiitake or button), thinly sliced

Lime juice (fresh)

Fresh Thai basil leaves (whole or chiffonade)

Scallion greens, thinly sliced

Cilantro leaves (optional)

Toasted sesame oil (drizzle)

Salt

Freshly ground pepper

Lime wedges

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