In this mouthwatering collaboration with the amazing Emily Roz, we’re diving into the art of making the most delectable Chicken Dumplings you’ve ever tasted!
Serves 2
Ingredients
200g plain flour
100ml water
1 brown onion, finely chopped
2 garlic cloves, finely chopped
1 red chilli, finely chopped
handful coriander, roughly chopped
1 chicken breast, roughly minced
pinch of salt & pepper
½ tsp sugar
1 tbsp harissa paste
oil of choice
For the sauce
4 tbsp natural yoghurt
1-2 tsp chilli oil
pinch of fresh coriander
Method
– Place your flour in a large bowl. Add your water a little at a time whilst you stir with chopsticks.
– Once the mixture starts to come together use your hands to form it into a dough. Transfer the dough to a flour dusted worktop and knead it for 3 minutes. Wrap it in clingfilm and place in the fridge.
– Place the onion, garlic, chilli, coriander, chicken, salt, pepper, sugar, and harissa paste in a large bowl. Mix well. This is your filling.
– Dust your worktop with flour. Take the dough out of the fridge and knead it for 1 minute to smooth it out.
– Form the dough into a sausage and cut into lime-sized pieces. Cover them with a cloth.
– Take one portion and roll it out into a thin disc. Place a spoonful of filling on the centre of the disc. Fold the disc in half and pinch in all the sides to seal. Repeat the process with the rest of the dough and filling.
– Add 2-3 tbsp of oil to a hot pan. Place the dumpling pleat side down in the pan to seal them. Cook for 2 minutes.
– Lower the heat. Turn the dumplings over, add 100ml water, cover, and cook for 8-10 minutes.
– Meanwhile, prepare the sauce by mixing all the ingredients together in a small bowl.
– Remove the lid from the pan and let the water evaporate. Once the water is gone, transfer the dumplings to a serving plate, drizzle over the sauce and some fresh coriander.