Thursday, August 12, 2010


 (Serves 2)


For the dumplings
  • Chicken: 250 grams minced
  • Oil: 2 tablespoons
  • Spring onions: ½ cup, chopped
  • Onions: ½ cup, chopped
  • Green chillies: 2 chopped
  • Garlic: 4-5 cloves, chopped
  • Soy sauce: 1 tablespoon
  • Vinegar: 1 tablespoon
  • Salt: to taste
  • Flour: 2 cups

For the sauce
  • Fresh red/green chillies: 2-3
  • Tomato sauce: ½ cup
  • Salt: to taste
  • Garlic: 2 cloves
  • Oil: 2 tablespoons
  • Vinegar: 1 tablespoon


Mix flour, water and a pinch of salt to make the dough. The dough should be pliable enough but not very soft either.  Divide the dough into eight to ten balls. To make the wraps role out the balls into thin round sheets.
To make the sauce, mix all the sauce ingredients in a food processor.


Heat oil in a pan and toss in garlic, chillies and onions. Sauté till the onions turn translucent. Add the chicken and sauté for five minutes. Combine soy sauce, vinegar and salt and cook for two minutes. Add the spring onions and turn off heat. Let the stuffing cool down. Put some stuffing in the centre of each wrap and seal the edges properly. Arrange the dumplings on steamers and steam for fifteen to twenty minutes. You can fry the dumplings also. Serve hot with the sauce.

No comments:

Post a Comment