Chicken Dumplings with Chilli Oil

Serves 24
youtube.com

Directions

  1. 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.
  2. 2In 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.
  3. 3In 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.
  4. 4In a bowl,add all-purpose flour.
  5. 5In a bowl,add all-purpose flour.
  6. 6In a bowl,add all-purpose flour.
  7. 7In water,add pink salt & mix well until it dissolves.
  8. 8In water,add pink salt & mix well until it dissolves.
  9. 9In water,add pink salt & mix well until it dissolves.
  10. 10Gradually add salty water,mix well & knead until dough is formed.
  11. 11Gradually add salty water,mix well & knead until dough is formed.
  12. 12Gradually add salty water,mix well & knead until dough is formed.
  13. 13Knead dough for 2-3 minutes,cover with cling film & let it rest for 30 minutes.
  14. 14Knead dough for 2-3 minutes,cover with cling film & let it rest for 30 minutes.
  15. 15Knead dough for 2-3 minutes,cover with cling film & let it rest for 30 minutes.
  16. 16Remove cling film,with wet hands knead dough for 2-3 minutes,cover with cling film & let it rest for 15 minutes.
  17. 17Remove cling film,with wet hands knead dough for 2-3 minutes,cover with cling film & let it rest for 15 minutes.
  18. 18Remove cling film,with wet hands knead dough for 2-3 minutes,cover with cling film & let it rest for 15 minutes.
  19. 19Take a dough (20g),make a ball & roll out with the help of rolling pin (4-inches).
  20. 20Take a dough (20g),make a ball & roll out with the help of rolling pin (4-inches).
  21. 21Take a dough (20g),make a ball & roll out with the help of rolling pin (4-inches).
  22. 22Add prepared filling,apply water on the edges,bring the edges together & press to seal the edges to make a dumpling (makes 22-24).
  23. 23Add prepared filling,apply water on the edges,bring the edges together & press to seal the edges to make a dumpling (makes 22-24).
  24. 24Add prepared filling,apply water on the edges,bring the edges together & press to seal the edges to make a dumpling (makes 22-24).
  25. 25In a wok,add water & bring it to boil.
  26. 26In a wok,add water & bring it to boil.
  27. 27In a wok,add water & bring it to boil.
  28. 28Place a bamboo steamer & baking paper,place prepared dumplings,cover & steam cook on low flame for 10 minutes.
  29. 29Place a bamboo steamer & baking paper,place prepared dumplings,cover & steam cook on low flame for 10 minutes.
  30. 30Place a bamboo steamer & baking paper,place prepared dumplings,cover & steam cook on low flame for 10 minutes.
  31. 31In a saucepan,add cooking oil,sesame oil & heat it.
  32. 32In a saucepan,add cooking oil,sesame oil & heat it.
  33. 33In a saucepan,add cooking oil,sesame oil & heat it.
  34. 34Add onion,garlic,star anise,cinnamon sticks & fry until light golden.
  35. 35Add onion,garlic,star anise,cinnamon sticks & fry until light golden.
  36. 36Add onion,garlic,star anise,cinnamon sticks & fry until light golden.
  37. 37In a bowl,add red chilli crushed,pink salt,add strained hot oil & mix well.
  38. 38In a bowl,add red chilli crushed,pink salt,add strained hot oil & mix well.
  39. 39In a bowl,add red chilli crushed,pink salt,add strained hot oil & mix well.
  40. 40In a bowl,add garlic,ginger,Sichuan pepper,sugar,spring onion,2 tbs prepared chilli oil,vinegar,soy sauce & mix well.
  41. 41In a bowl,add garlic,ginger,Sichuan pepper,sugar,spring onion,2 tbs prepared chilli oil,vinegar,soy sauce & mix well.
  42. 42In a bowl,add garlic,ginger,Sichuan pepper,sugar,spring onion,2 tbs prepared chilli oil,vinegar,soy sauce & mix well.
  43. 43On dumplings,add prepared chilli oil,dipping sauce,green onion leaves & serve!
  44. 44On dumplings,add prepared chilli oil,dipping sauce,green onion leaves & serve!
  45. 45On dumplings,add prepared chilli oil,dipping sauce,green onion leaves & serve!

Ingredients

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

Equipment

bowlwooden spoonpotsaucepanstrainerrolling pinbamboo steamerbaking paper

Tips

  • Use cornflour for dusting to avoid stickiness