Kung fu Panda Dumplings

• Meat

  • 250 g Chicken, boneless ground

• Produce

  • 2 Cabbage, leaves of
  • 2 Chillies, green
  • 4 sprigs Coriander, leaves
  • 1 1 inch piece Ginger
  • 7 stalks Spring onions

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tsp Soy sauce

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 Flour
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 1/2 tsp Vegetable oil

• Liquids

  • 1/2 cups Water

• Other

  • little pinch of salt

Found on kannammacooks.com

Description

Ingredients

• 1½ cups All purpose flour (maida)
• ½ cups warm water (approx)
• ¼ teaspoon salt
• 1 and ½ teaspoon vegetable oil
• Extra flour for dusting
• 250 grams boneless chicken, ground
• 7-8 stalks spring onions, finely chopped
• 4 sprigs coriander leaves, finely chopped
• 1 inch piece ginger, finely minced
• 1 teaspoon soy sauce,
• 2 green chillies, finely minced
• 1 egg
• little pinch of salt
• 2-3 leaves of Cabbage for lining the steamer

Directions

• Take a bowl and add in the flour, salt and a teaspoon of oil. Add in the warm water and mix well. Knead the dough for 3-4 minutes until soft and pliable. Apply half a teaspoon of oil on the dough so the dough does not dry out. Store the dough to rest over night in the refrigerator. Remove the dough couple of hours before from the refrigerator and let it come to room temperature.
• Mix all the ingredients listed under filling. Combine well. Set aside.
• Dust the work surface with flour and roll the dough into thin sheets about ⅛th of an inch. Cut small rounds from them. Set aside the rounds. Cover the wrappers with parchment or cling wrap so the wrappers don’t stick with one another. Repeat until all the dough has been cut out.
• Place 1 tablespoon of filling on each dumpling wrapper. Pleat the dough to form dumpling.
• Steam the dumplings in a cabbage lined steamer for 12 minutes.
• Serve hot.