Pan-Fried Dumplings

Posted

March 11, 2015


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Today is my son’s special day! So yeh post uske naam! 🙂
Presenting…Pan-Fried chicken dumplings, a crispy version of chicken momos that are great for anytime snacking, or team them with a hot soup to make a complete meal! 🙂
These lightly steamed dumplings are quickly seared on a hot pan giving them an interesting crisp exterior…my son loves them so much he can have them almost everyday! Place a plateful of fresh hot Pan- fried Dumplings in front of him, and he’ll wolf them down as if there is no tomorrow!!:-)
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Method

For the chicken filling…
Blanch cabbage in hot water for 1 minute.
Immerse in cold water and squeeze out water.
Now finely shred the cabbage and once again squeeze out as much water as you can!
Mix this with an equal amount of chicken mince (I used about 250 gms), grated ginger, finely chopped green chillies, 1 tbsp soy sauce, 1 tbsp dry sherry and 2 tsp cornflour.

For the Dumpling
Make a smooth dough with 2 cups maida, 1/2 tsp salt, 2 tbsp oil and some water.
Allow it to rest for atleast 30 minutes.
Roll into cylinders, cut into pieces and roll into thin sheets. Place filling in the middle and fold into shape, using a little egg white to seal.
Steam in about 1/2 inch water to which you add 1 tbsp oil. Cover and cook on medium heat till almost all the water evaporates… about 10 minutes.
Remove cover and increase the heat to medium high.
Cook dumplings till they get golden n crispy on one side, then flip & cook other side too!
Serve hot with Chili Sauce!
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