Ingredients
- ground chicken, turkey, lamb, or pork, chicken, turkey, lamb, or pork1 lb
- onion, finely chopped1 cup
- shallots, finely chopped; or spring onions1/2 cup
- coriander, chopped1/2 cup
- tomato, diced1/2 cup
- garlic paste1 tsp
- ginger paste1 tsp
- turmeric, optional1/4 tsp
- ground cumin1 tsp
- ground coriander1 tsp
- ghee, or butter4 tbsp
- salt, to taste
- all purpose flour3 cup
- water1 cup
- salt1 pinch
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 13 steps
Combine all filling ingredients.
Mix well, and adjust seasoning according to taste.
In a bowl, combine flour, salt and water. Mix well, kneading until the dough becomes similar to pizza dough.
If desired, cover and let stand for about 1 hour. Knead well again before making the wrappers.
Prepare 4-inch dough balls and roll between your palms to a spherical shape.
Dust working board with dry flour. On the board gently flatten the ball with a rolling pin. Using a 2 inch-diameter cookie cutter, cut out circles.
Hold a wrapper on one palm. Put about 1 spoonful of filling in the middle of the wrapper.
With the other hand, bring all edges together to center, making pleats.
Pinch and twist the pleats to ensure the absolute closure of the dumpling. Sealing the meat inside the wrapper is the secret to tasty and juicy dumplings.
Heat up water in a steamer.
Oil the steamer rack well or put cabbage leaves on the bottom to prevent dumplings from sticking to rack. Put dumplings in the steamer.
When the water boils, cover the steamer.
Steam until the dumplings are cooked through, about 10–15 minutes.
