Chicken Dumplings

Chicken Dumplings (Ducking as my younger son calls it) is one of our family’s favorite dinner on Saturday night. We went to Central Market for our weekend grocery shopping (Of course pre-COVID season) and they had chicken dumplings food sample. Both my boys tried it and they kept going at-least 3 more times. I felt bad that my boys kept going for food samples and I am forced to buy the frozen dumplings even though that is against our house policy, “No Processed” or “Ready to Eat” food. Then I researched and came up with our own chicken version which is a combination of both chicken dumplings and potstickers. Both my boys absolutely loved it. Of course, I used wheat flour instead of all-purpose flour and the boys did not notice any difference. I also found this is an easy way to sneak in vegetables for my older son to eat. 

This recipe is a time-consuming process but if you have an additional hand to help it’s easy. At our house, all four of us work to make this dish. I make the outer layer, my husband stuffs and seals it, and boys press it with a fork. With some music and fun conversation, this is a perfect Saturday family night. Some days, I just wanted to do it myself as this will be therapy time for myself:) Once I steam the dumplings, I pan roast for a few seconds which gives a nice crispy texture and kids absolutely love it. 

Ingredients:

Wrap:

• Wheat Flour – 2 cups
• Water – 8oz
• Salt – 1/2 Teaspoon
• Oil – 1 Tablespoon

Stuffing:

• Minced Chicken – 1 poundOnion – 3/4 cup
• Carrot – 1/2 cup
• Cabbage – 1/2 cupSpring
• Onion – 1 Tablespoon
• Turmeric Powder – 1/2 Teaspoon
• Red chili powder – 1 Teaspoon
• Coriander Powder – 2 Teaspoon
• Chicken Masala Powder – 11/2 Teaspoon
• Salt – 1 Teaspoon

Steps to make Dumplings:

Dough:

1. In a bowl, add Wheat flour, salt, oil and mix well.
2. Add water gradually and knead the dough. The dough should be similar to a roti dough consistency.
3. Now set it aside until you prepare the stuffing.

Stuffing:

1. Chop Onion, Carrot, Cabbage into fine pieces. I use a chopper to get a fine cut.
2. In a bowl, add minced chicken along with chopped vegetables and spices.
3. Combine all the ingredients together and mix well.
4. Now dough and stuffings are ready and it’s time for dumplings.

Dumplings:

1. Divide dough into 4 big balls.
2. Roll them on the countertop similar to chapati.
3. Use any round shape container with 8 cm diameter to make small dough or you can make a small wrap for individual dumpling.
4. Now add about one tablespoon stuffing and close them.
5. Seal it with a fork by pressing the edges of the dumplings.
6. Rub it with some oil in idly plates. 
7. Place the prepared dumplings in idly plate and steam it for 12 mins at stove stop. If you are steaming in an instant pot, steam it for 11 mins.
8. Once dumplings are ready, take them out.
9. Heat Dosa pan, and place dumplings on the pan.
10. Add a few drops of oil.
11. After 45 seconds to 1 min, flip the dumplings.
12. Take them out and enjoy with red chutney.

Red Chutney:

Ingredients:

• Kashmiri Red Chillies- 2
• Tomato – 1 medium size
• Salt – 1/2 Teaspoon
• Sugar – 1 Teaspoon
• Water- 1/2 cup

Steps:

1. Make an X shape cut on the backside of the tomato
2. In a saucepan, add water, tomato, and red chilies
3. Let it boil for 10 mins in medium flame.
4. Take the tomato and chilies out and peel the tomato skin.
5. Blend tomato, red chilies with salt and sugar.
6. Add the puree back to the saucepan and let it boil for few mins.
7. Now serve it with hot dumplings.