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Chicken dumplings
Makes 30 Starters and mains
Ingredients
- 675g plain flour, plus extra for dusting
For the filling
- 750g minced chicken
- 2tbsp finely diced onion
- 2tsp minced ginger
- 2tbsp grated carrot (optional)
For the chilli relish
- 1 tomato, charred whole over hot coals or a gas flame
- 6 garlic cloves, chopped
- 2tsp chilli powder
- 1tbsp finely chopped green onion tops
- 2tsp chopped coriander leaves
Method
For the chilli relish, blend the tomato with the garlic, chilli and a ½tsp salt to make a purée. Stir through the green onion tops and coriander leaves. Set aside until ready to serve.
Mix the flour, a pinch of salt and 500ml water to form a stiff paste. Roll out thinly on a floured surface. The rolled sheet of dough should be about 70cm square (enough for 30 dumplings). Cut out circles of dough using an 8cm pastrycutter or the rim of a glass or teacup.
For the filling, combine all the ingredients in a bowl with 1tsp salt. Place a spoonful of filling in the centre of each pastry round, then fold the pastry over to make a semi-circle and pinch the edges together with a little water to seal. Pleat the edges. Place the dumplings on a flat plate and cook in a bamboo steamer, covered, for 30 minutes. Serve with the chilli relish.
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