Chicken Dumplings with Chilli Oil
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
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