Whats up people!!!! Its been long since my last post. Small hiatus but more on that later. Its Springtime!! Wanna try a new evening snack rather than the usual ones? Time to get my hands on some Chicken dumplings – expensive restaurant dish, eh? Make these famous Tibetan street-food snack at home. I am completely reminded of my Bangalore days, every nook and corner of the city had a “Momo stall”. These dumplings can also be deep fried or steamed and then fried.
Soft outer covering with moist and juicy filling make these irresistible. Try these super easy to make chicken dumplings.
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Steamed Chicken Dumplings
- Boneless Chicken breast or thigh- 250 gm
- Finely chopped medium sized onion- 1 cup
- Chopped spring onion- ¼ cup
- Finely chopped Coriander leaves- 2 Tbsp
- Ginger garlic paste- 1 Tbsp
- Crushed black pepper- ½ Tsp
- Oil- 1 Tsp
- Maida/ plain flour- 3 cups
- Water- as required
- Salt to taste
To make the dough for the outer covering, combine flour, salt and water in a bowl. Knead until smooth and soft, then cover with a damp cotton towel and allow to rest while the filling is being prepared.
Take the boneless chicken pieces and grind them to get a minced chicken. Once that is done, take a bowl, add the minced chicken, onion, coriander leaves, ginger-garlic paste, and oil. Season with pepper and salt. Mix it well to make a well combined mixture.
Place a large steamer on to boil and line the steamer tray with a disc of lightly greased baking paper.
Take the dough and roll it into a log on your work surface, then cut it into 16 even pieces. While working with one piece of dough at a time, keep the rest covered with the damp towel to prevent drying out. Shape the small dough pieces into a ball, then roll out on a lightly floured surface into small, very thin circular disks. Repeat the same for all 16 circular disks.
Tip: Light flour the disks to avoid sticking to each other.
Place a generous teaspoon of the filling in the center and enclose the filling. Take the circular disk in one hand and use the thumb and forefinger to enclose the filling by gathering the edges of the dough and pleating to stick them together. Make sure the filling stays in the middle, away from the edges.
Tip: Leave a small opening in the center to allow the steam to enter and cook the chicken.
Place directly into the well greased steamer tray, seam-side up. Repeat with the remaining disks and filling. Once they are all done, place the dumplings in the steamer, cover and steam for 15-20 minutes or until the dough is no longer sticky.
Serve with Chings Schezwan Sauce.