Chicken Dumplings with Chilli Oil

Name: Chicken Dumplings with Chilli Oil
Yield: 24 servings
Cuisine: Chinese
Ingredients: 300 g chicken qeema (mince); 0.5 Cup hara pyaz (spring onion) chopped; 2 tsp adrak (ginger) chopped; 2 tsp lehsan (garlic) chopped; 0.25 Cup gajar (carrot) finely chopped; 0.5 tsp himalayan pink salt; 0.5 tbs cornflour; 0.5 tsp kali mirch powder (black pepper powder); 1.5 tbs soy sauce; 2 tsp til ka tel (sesame oil); 2 tbs water; 2.5 Cups maida (all-purpose flour) sifted; 0.75 Cup water; 1 tsp himalayan pink salt; as required boiling water; 0.5 Cup cooking oil; 4 tbs til ka tel (sesame oil); 1 small pyaz (onion); 4 cloves lehsan (garlic) sliced; 1 badiyan ka phool (star anise); 2 darchini (cinnamon sticks); 3 tbs lal mirch (red chilli) crushed; 0.5 tsp himalayan pink salt; 2 tsp lehsan (garlic) chopped; 2 tsp adrak (ginger) chopped; 0.5 tsp sichuan pepper crushed; 1 tbs sugar powdered; 2 tbs hara pyaz (spring onion) chopped; 2 tbs sirka (vinegar); 4 tbs soy sauce

Serves 24

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Chicken Dumplings with Chilli Oil

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Serves 24

Directions

1In a bowl,add chicken mince,spring onion,ginger,garlic,carrot,pink salt,cornflour,black pepper powder, soy sauce,sesame oil,water,mix until well combined & set aside.
2In a bowl,add all-purpose flour.
3In water,add pink salt & mix well until it dissolves.
4Gradually add salty water,mix well & knead until dough is formed.
5Knead dough for 2-3 minutes,cover with cling film & let it rest for 30 minutes.
6Remove cling film,with wet hands knead dough for 2-3 minutes,cover with cling film & let it rest for 15 minutes.
7Take a dough (20g),make a ball & roll out with the help of rolling pin (4-inches).
8Add prepared filling,apply water on the edges,bring the edges together & press to seal the edges to make a dumpling (makes 22-24).
9In a wok,add water & bring it to boil.
10Place a bamboo steamer & baking paper,place prepared dumplings,cover & steam cook on low flame for 10 minutes.
11In a saucepan,add cooking oil,sesame oil & heat it.
12Add onion,garlic,star anise,cinnamon sticks & fry until light golden.
13In a bowl,add red chilli crushed,pink salt,add strained hot oil & mix well.
14In a bowl,add garlic,ginger,Sichuan pepper,sugar,spring onion,2 tbs prepared chilli oil,vinegar,soy sauce & mix well.
15On dumplings,add prepared chilli oil,dipping sauce,green onion leaves & serve!

Ingredients

300 g chicken qeema (mince)
0.5 Cup hara pyaz (spring onion) chopped
2 tsp adrak (ginger) chopped
2 tsp lehsan (garlic) chopped
0.25 Cup gajar (carrot) finely chopped
0.5 tsp himalayan pink salt
0.5 tbs cornflour
0.5 tsp kali mirch powder (black pepper powder)
1.5 tbs soy sauce
2 tsp til ka tel (sesame oil)
2 tbs water
2.5 Cups maida (all-purpose flour) sifted
0.75 Cup water
1 tsp himalayan pink salt
as required boiling water
0.5 Cup cooking oil
4 tbs til ka tel (sesame oil)
1 small pyaz (onion)
4 cloves lehsan (garlic) sliced
1 badiyan ka phool (star anise)
2 darchini (cinnamon sticks)
3 tbs lal mirch (red chilli) crushed
0.5 tsp himalayan pink salt
2 tsp lehsan (garlic) chopped
2 tsp adrak (ginger) chopped
0.5 tsp sichuan pepper crushed
1 tbs sugar powdered
2 tbs hara pyaz (spring onion) chopped
2 tbs sirka (vinegar)
4 tbs soy sauce
hara pyaz (spring onion) leaves chopped

Equipment

bowlwooden spoonpotsaucepanstrainerrolling pinbamboo steamerbaking paper

Tips

Use cornflour for dusting to avoid stickiness

Chicken Dumplings with Chilli Oil

Chicken Dumplings with Chilli Oil

Directions

Ingredients

Equipment

Tips

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