For something that I love and relish so much, very weirdly I don't remember when our love-affair stared first!
One of my all time favourites, and not exaggerating, but I can have this for all three meals a day x 365!
What a gorgeous invention! Especially when they are steamed and then slightly sautéed, so the base becomes nice a crispy, and most of the dumpling remains steamed.
They taste even better when they are dipped in chilli-soya sauce and a garlic chilli dip.
Bon Appétit
One of my all time favourites, and not exaggerating, but I can have this for all three meals a day x 365!
What a gorgeous invention! Especially when they are steamed and then slightly sautéed, so the base becomes nice a crispy, and most of the dumpling remains steamed.
They taste even better when they are dipped in chilli-soya sauce and a garlic chilli dip.
Bon Appétit
PREP TIME TOTAL TIME SERVINGS | 15 - 20 Minutes 25 - 30 Minutes Makes approx 30 |
INGREDIENTS Dumpling Wrapper Maida Salt Oil Water Filling Chicken Carrots Cabbage Onions (optional) Green Chilli OR Chilli Flakes Garlic Cloves Salt Pepper Soya Sauce Vinegar | QUANTITY 200 gms To taste 1 tsp enough to make a soft dough 500 gms, minced 200 gms, finely chopped 200 gms, finaly chopped 100 gms 1 1 tbsp 3 - 4, small To taste To taste 2 tbsp 1.5 tbsp |
Dough
Mix all the ingredients and make a soft dough.
Knead it, just enough to bind all the ingredients together. Ensure that you don't knead too much as this would make it very stretchy, making the dumplings chewy.
Rest the dough for atleast 3-4 hours.
RECIPE
Mix the chicken and all the ingredients together and allow to chill for atleast an hour.
Keep the steamer ready.
Make a beetle-nut sized ball. Roll out into a thin circle using little oil.
Place 1 tsp of filling in the center of the wrapper, and using a round or a square shaped container, press down on the wrapper, cutting it in the desired shape.
Pull over one side of the wrapper and press down firmly near the filling to remove any air, and seal the dumpling completely.
Make a beetle-nut sized ball. Roll out into a thin circle using little oil.
Place 1 tsp of filling in the center of the wrapper, and using a round or a square shaped container, press down on the wrapper, cutting it in the desired shape.
Pull over one side of the wrapper and press down firmly near the filling to remove any air, and seal the dumpling completely.
Dumplings can be shaped in various ways, but here is the simplest.
Steam the dumpling for 3-4 minutes maximum.*
They are ready to be served with the chilli dip.
* Dumplings can be steamed or fried, or steamed first and then sautéed.
They are ready to be served with the chilli dip.
* Dumplings can be steamed or fried, or steamed first and then sautéed.
MY NOTES
If you don't find minced chicken, get boneless chicken and grind it in the mixer.
An easy way out to sort the dumpling wrapper problem is the dumpling / wonton wrappers, that are available in any supermarket.
An easy way out to sort the dumpling wrapper problem is the dumpling / wonton wrappers, that are available in any supermarket.