Monday, May 18, 2009

Chicken Dumplings

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:

  1. Chicken without bones - 1 pound
  2. Onion - 1/4'th chopped fine
  3. spring onion - 1 spring
  4. ginger - 1/2 tsp chopped
  5. garlic - 1/2 tsp chopped
  6. green chillies - 2 or 3
  7. soy sauce - 3 tsp


Method:
Put all the ingredients in a food processer and pulse until blended.

Ingredients for the wrap:
  1. All purpose flour/maida - 1 cup
  2. Water - to knead to poori like consistency
  3. Salt - to taste
Method:
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.

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