Dumplings, as defined in a standard English dictionary, fall in two main categories: these are either "piece[s] of dough, sometimes filled, that are cooked in liquid such as water or soup" or alternatively "sweetened dough wrapped around fruit, such as an apple, baked and served as a dessert."
The common Chinese dumpling generally consists of minced meat and chopped vegetables wrapped into a piece of dough. Popular meat fillings include ground pork, ground beef, ground chicken, shrimp, and even fish. They are usually boiled or steamed.
If dumplings are fried in a small amount of oil, they are called potstickers.
In Nepal, Tibet, and Sikkim, steamed dumplings known as momo (or momo-cha) are a popular snack. They are similar to the Chinese version.
Ingredients for the filling:
- Chicken without bones - 1 pound
- Onion - 1/4'th chopped fine
- spring onion - 1 spring
- ginger - 1/2 tsp chopped
- garlic - 1/2 tsp chopped
- green chillies - 2 or 3
- soy sauce - 3 tsp
Put all the ingredients in a food processer and pulse until blended.
Ingredients for the wrap:
- All purpose flour/maida - 1 cup
- Water - to knead to poori like consistency
- Salt - to taste
Roll the dough into a thin large sheet and cut out small rounds 2.5 " in diameter.
To form the Dumplings:
Lay the wraps on a flat surface and place a spoon of filling in the center and bring the edges together and close them with pleats or whatever shape you prefer.brush a little water on the edges so the dough will stick.
Steaming the dumplings:
Steam the dumplings for 20 minutes in a steamer or pressurecooker without weight .
Shallow frying the dumplings:
For a cruchier texture saute in a nonstick pan with a spray of oil.