Ingredients
- Prepare Dumpling Filling: Minced Chicken 350g
- Spring onion chopped 2 tbsp
- Ginger chopped 1 tbsp
- Garlic chopped 1 tbsp
- Carrot finely chopped 2 tbsp
- Cabbage 2 tbsp
- Salt 1 tsp or to taste
- Cornflour 2 tbsp
- Black pepper powder 1 tsp
- Soy sauce 2 tbsp
- Coriander Leaves 1 tbsp
- Prepare Dough: All-purpose flour sifted 2 Cups
- Water as required
- Prepare Chilli Oil: Cooking oil 1 Cup
- Onion 1 small size
- Garlic sliced 2 cloves
- Star anise 1
- Cinnamon sticks 2
- Red chili crushed 3 tbs
- Salt 1 tbsp or to taste
- Prepare Dipping Sauce: Garlic chopped 2 tsp
- Spring onion chopped 2 tbs
- Vinegar 2 tbsp
- Chili Oil 2 tbsp
Why You'll Love Making This
Best Cooking Tips
- Seal the edges tightly to prevent filling from leaking during cooking.
- Avoid overfilling the dough to keep dumplings neat and easy to cook.
Step 1
In a bowl, mix together the chicken mince, chopped spring onion, grated ginger and garlic, finely chopped carrot, cornflour, pink salt, black pepper, soy sauce, and some fresh coriander leaves until everything is well combined. Set this filling aside.
Step 2
For the dough, put the all-purpose flour in a bowl. Dissolve a pinch of pink salt in water and gradually add it to the flour, stirring as you go.
Step 3
Knead the dough until it’s firm and smooth, about 2-3 minutes. Cover it with cling film and let it rest for 30 minutes.
Step 4
After resting, remove the cling film and knead the dough again with wet hands for a couple more minutes. Cover it again and let it rest for another 15 minutes.
Step 5
Divide the dough into small 20g balls. Roll each ball out on a lightly dusted surface with cornflour to prevent sticking, making a circle about 4 inches across.
Step 6
Spoon some filling into the center of each circle, wet the edges with a little water, then fold and pinch them together to seal. You should get around 22-24 dumplings.
Step 7
Bring water to a boil in a wok or large pan. Place the dumplings in a steamer basket, cover, and steam them over low heat for 20-25 minutes until cooked through.
Step 8
While the dumplings cook, make the chili oil by heating some cooking oil in a saucepan. Fry chopped onion, garlic, star anise, and cinnamon sticks until lightly golden. Strain the hot oil over crushed red chili and salt in a bowl and mix well.
Step 9
For the dipping sauce, combine minced garlic, chopped spring onion, the prepared chili oil, vinegar, and soy sauce in a bowl. Mix everything together.
Step 10
Serve the steamed dumplings topped with the chili oil, dipping sauce, and some chopped green onion. Enjoy!
