This recipe for Chicken Dumplings with Chilli Oil and Dumpling Sauce is a flavorful and satisfying dish that’s perfect for a weeknight dinner or a casual gathering. The combination of tender chicken dumplings, spicy chilli oil, and tangy dipping sauce creates a truly unforgettable taste experience. Let’s get started!
Recipe:
Ingredients
Dumpling Filling:
- 300g Chicken qeema (mince)
- ½ cup Hara pyaz (spring onion), chopped
- 2 tsp Adrak (ginger), chopped
- 2 tsp Lehsan (garlic), chopped
- ¼ cup Gajar (carrot), finely chopped
- ½ tsp Himalayan pink salt or to taste
- ½ tbsp Cornflour
- ½ tsp Kali mirch powder (black pepper powder)
- 1 ½ tbs Soy sauce
- 2 tsp Til ka tel (sesame oil)
- 2-3 tbs Water
Dough:
- 2 ½ cups Maida (all-purpose flour), sifted
- ¾ cup Water
- 1 tsp Himalayan pink salt or to taste
- Boiling water as required
Chilli Oil:
- ½ cup Cooking oil
- 4 tbs Til ka tel (sesame oil)
- 1 small Pyaz (onion)
- 4 cloves Lehsan (garlic), sliced
- 1 Badiyan ka phool (star anise)
- 2 Darchini (cinnamon sticks)
- 3 tbs Lal mirch (red chilli), crushed
- ½ tsp Himalayan pink salt or to taste
Dipping Sauce:
- 2 tsp Lehsan (garlic), chopped
- 2 tsp Adrak (ginger), chopped
- ½ tsp Sichuan pepper, crushed
- 1 tbs Sugar, powdered
- 2 tbs Hara pyaz (spring onion), chopped
- 2 tbs Sirka (vinegar)
- 4-5 tbs Soy sauce
- Chopped Hara pyaz (spring onion) leaves
Instructions
Prepare Dumpling Filling:
- In a bowl, combine chicken mince, spring onion, ginger, garlic, carrot, pink salt, cornflour, black pepper powder, soy sauce, sesame oil, and water. Mix until well combined.
Prepare Dough:
- In a bowl, sift all-purpose flour.
- In a separate bowl, dissolve pink salt in water.
- Gradually add the salty water to the flour, mixing well. Knead until a dough forms.
- Knead the dough for 2-3 minutes, cover with cling film, and let it rest for 30 minutes.
- Remove cling film, knead dough for another 2-3 minutes with wet hands, cover, and let it rest for 15 minutes.
Make Dumplings:
- Take a 20g piece of dough, make a ball, and roll it out into a 4-inch circle using a rolling pin. Dust with cornflour to prevent sticking.
- Add prepared filling to the center of the dough circle.
- Apply water to the edges of the dough, bring the edges together, and press to seal, forming a dumpling. Repeat with the remaining dough.
Cook Dumplings:
- Bring a pot of water to a boil.
- Place a bamboo steamer with baking paper on top.
- Arrange dumplings on the baking paper, cover, and steam on low heat for 10 minutes.
Prepare Chilli Oil:
- Heat cooking oil and sesame oil in a saucepan.
- Add onion, garlic, star anise, and cinnamon sticks, frying until light golden.
- In a bowl, combine crushed red chilli and pink salt. Add the strained hot oil and mix well.
Prepare Dipping Sauce:
- In a bowl, combine garlic, ginger, Sichuan pepper, sugar, spring onion, 2 tablespoons of prepared chilli oil, vinegar, and soy sauce. Mix well.
Serve:
- Drizzle chilli oil over steamed dumplings.
- Serve with dipping sauce and garnish with chopped spring onion leaves.
Tips
- For a richer flavor, use homemade chicken stock instead of water in the dumpling filling.
- Experiment with different fillings, such as pork, shrimp, or vegetables.
- Adjust the spiciness of the chilli oil to your taste by adding more or less red chilli.
- Serve dumplings with other dipping sauces, such as soy sauce with vinegar or a sweet chili sauce.
Enjoy your homemade Chicken Dumplings with Chilli Oil and Dumpling Sauce!