Chicken Cilantro Mini Dumpling Beignet with Gochujang Remoulade
Ingredients:
- 40 Pieces Mini Chicken Cilantro Dumplings
- Beignet Batter
3 Eggs
2 1/4 Cups Flour
1 1/2 Tsp Baking Powder
1 ½ Cups Milk
1 Tbsp Chili Garlic Sauce
1 Tbsp Chef Paul Prudhomme's Seafood Magic
- Gochujang Remoulade
½ Gochujang Hot & Sweet Sauce
2 Cups Mayonnaise
4 Lemons
4 Tbsp Chopped Capers
2 Tbsp Dijon Mustard
2 Tbsp Minced Parsley
Directions:
- Chicken Beignet
In a large bowl, whisk the eggs and milk together.
Stir all of the remaining ingredients, add the flour last, stirring as you go.
Add the last 1/4 cup flour slowly until the mixture gets thick.
Heat oil to 350 degrees.
Once oil is hot, dip the frozen mini dumpling into the batter.
Drop in fryer for 3 minutes or until golden brown and crispy.
Remove, drain on paper towel.
Dust with Seafood Magic
- Gochujang Remoulade
Juice and zest all lemons
Mix all Gochujang Remoulade’s ingredients together
Serve chilled with hot Beignet