Flavour-filled recipe for steamed chicken and vegetable dumplings – enjoy as a snack or a meal
1 1/2 cups all purpose flour (plus 1 Tbs.(14g) all purpose flour for dusting)
150ml boiling water
1/4 cup cold water
1/4 tsp.(good pinch) salt
230g Ground Chicken
1 cup of shredded Green Cabbage
3 baby Carrots, shredded
1 Tbs. sesame oil
1 Tbs. Minced Fresh Ginger
Salt and Pepper to taste
Garnish and Dip:
Spring- Green Onions and dark Soy Sauce
Separate flour into two bowls.
In the first bowl, add 1/4 cup of cold water and mix with a spoon until a dough forms.
In the second bowl, add about 150ml of boiling water and mix with a spoon until a dough forms.
Add 1 more Tbs. of additional flour on a work surface.
Remove the dough from the bowls and knead them together on the flour dusted counter top for 5 minutes.
Form the dough into a ball and then cover with a dry cloth/or wrap in plastic foil and let it rest for 1 hour.
Divide the dough into evenly sized pieces – 3-4 smaller balls. It is easier to roll them out.
Then knead those little balls (you can use additional flour if needed).
The easiest way is to roll one big dough sheet from each small ball and cut with a large cookie cutter into individual circles (makes around 20-22, or until the dough is gone)
In your hand, flatten the dough a bit more before stuffing it.
Mix all the ingredients and place in the fridge until ready to use.
Fill each dough circle with seasoned filling;
Fold the dough circle in half over the filling to make a half moon shape.
Use dumpling Press or seal the edges together with your fingers.
Turn the dumpling so the straight edge is facing up.
Steam them for about 20 minutes / or you can even boil water and boil them for about 5 minutes or less depending on how big they are or how many you have.
Once they are done drizzle with bit of soy sauce, and sprinkle with green onions.
They are very light and packed with flavour.
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Recipe provided courtesy of Sandra’s Easy Cooking food blog.