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.
15 - 20 Minutes
25 - 30 Minutes
Makes approx 30
Green Chilli OR
enough to make a soft dough
500 gms, minced
200 gms, finely chopped
200 gms, finaly chopped
3 - 4, small
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.
Mix the chicken and all the ingredients together and allow to chill for atleast an hour.
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.
They are ready to be served with the chilli dip.
* Dumplings can be steamed or fried, or steamed first and then sautéed.
An easy way out to sort the dumpling wrapper problem is the dumpling / wonton wrappers, that are available in any supermarket.