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Thursday, December 13, 2012,11:17 PM by
V.Chitralekha

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STEAMED CHICKEN DUMPLINGS

Serves :
10

Preparation Time :
50 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Sift the flour into a mixing bowl and pour in the water. Mix well to form dough.
  • Knead for 5 minutes then place in a bowl, cover with a damp cloth and leave for 10 minutes.
  • Meanwhile, make the filling. Cut the chicken into small pieces and place in a bowl with the bamboo shoots, spring onions, ginger, sugar, soy sauce, sherry, stock, oil and salt. Mix thoroughly.
  • Cut the dough in half and shape each piece into a long roll.
  • Cut each roll into 16 slices, flatten them into rounds and roll out to make circles 7 cm (3 inches) in diameter.
  • Put filling in the centre of each circle, gather up the edges and twist at the top to seal it.
  • Line a steamer with the cabbage leaves. Place the dumplings on the cabbage and steam, covered, for 20 minutes.
  • To make the sauce, pound the garlic, chilies and sugar using a mortar and pestle.
  • Stir in the lime juice and pulp, nam pla, water and mix well.
  • Serve the sauce with the dumplings.

INGREDIENTS

  • 750 grams plain flour
  • 500 ml water
  • 2 small cabbage, separated into leaves

Filling

  • 750 grams boneless, skinless chicken breasts
  • 500 grams can bamboo shoots, drained and chopped
  • 5 spring onions, finely chopped
  • 5 slices fresh root ginger, peeled and finely chopped
  • 4 teaspoons sugar
  • 4 teaspoons light soy sauce
  • 4tablesoons dry sherry
  • 4 tablespoons Chicken Stock 
  • 2 teaspoon sesame oil
  • Salt

Tangy Chili Sauce

  • 4 garlic cloves
  • 6 dried red chillies or 2 fresh red chilli
  • 10 teaspoons sugar 
  • Juice and pulp of 1 lime
  • 6 tablespoons fish sauce (nam pla) or soy sauce
  • 8 tablespoons water

89 comments for “Steamed Chicken Dumplings”

  • Posted Saturday, February 11, 2023 at 5:31:56 PM

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